Bacalhau 'a Bras
A traditional Portuguese recipe. Salt cod (bacalhau) and potatoes fried to perfection. FANTASTIC!
Yield
6 servingsPrep
12 hrsCook
25 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
salt cod (bacalhau)
|
* |
| 1 ½ | pounds |
potatoes
|
|
| 1 | cup |
olive oil
|
|
| 2 | each |
garlic cloves
|
|
| 8 | large |
eggs
|
|
| 2 | large |
tomatoes
for garnish (optional) |
|
| 1 | head |
boston lettuce
for garnish/serving (optional) |
|
| ¼ | cup |
black olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
salt cod (bacalhau)
|
* |
| 680.4 | g |
potatoes
|
|
| 237 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
|
|
| 8 | large |
eggs
|
|
| 2 | large |
tomatoes
for garnish (optional) |
|
| 1 | head |
boston lettuce
for garnish/serving (optional) |
|
| 59 | ml |
black olives
sliced |
*
|
Directions
Soak the slat cod fish (bacalhau) at least overnight, longer if possible.
Carefully remove any bones and pieces of skin (if any).
Peel and cut the potatoes in long, thick match sticks.
Heat the olive oil in a large skillet, add the garlic cloves and fry until golden.
Discard the garlic.
Stir-fry the flaked cod.
Add the potato sticks, previously lightly fried in another skillet.
Season with salt and pepper. Make sure to taste the cod for salt level before adding extra salt.
Let cook while you beat the eggs in a bowl.
Scramble over the cod and potatoes and let cook until everything is set together.
Sprinkle with the chopped parsley, decorate with black olives, and serve surrounded by lettuce leaves and tomato slices.
