Life is made easy in Portugal when preparing Bacalhau à Brás. The potato sticks are sold in bags especially for the dish and the cod can be bought de-salted and shredded. My life was made even easier at the Tortosendo campsite near Covilhã by having two lovely Portuguese ladies willing show the whole world how it’s done.
Ingredients for 2 or 3 people
300 g bacalhau (salt cod), soaked overnight
300 g potatoes, peeled (or 150 g pommes paille from a packet)
100 ml olive oil
an onion, chopped
2 cloves of garlic, chopped
4 eggs, lightly beaten
a small bunch of parsley, chopped
10 black olives
Soak the cod for 12 hours in the fridge, changing the water twice. Drain the fish then pat dry with paper towels. Pull the cod apart with your fingers to produce thin shreds or strips.
Make pommes pailles (shoestring potatoes) using a mandolin, or the grater attachment of a food processor. Soak in cold water for 5 minutes, then drain and rinse thoroughly and pat dry with paper towels. Deep fry until golden in oil at 160 degrees C.
Gently heat the oil in a pan and sauté the onion until soft, about 5 minutes. Add the fish and pepper; gently stir to combine. Allow to sauté until the fish is softened, 3 to 5 minutes.
Add the fried potatoes, stirring to combine, then pour the beaten eggs over everything. Scramble the eggs until cooked, stirring all the time, about 3 minutes, adding just enough milk to keep the mixture moist, perhaps 2 or 3 tablespoons. Stir in the parsley and plate. Decorate the dish with the black olives and serve.This entry was posted in Fish PORTUGAL