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Bacalhau à Brás
Chapter VI ·
Fish & seafood · Nº 146
Bacalhau à Brás
Version 1
Version 2
Serves 6
10 ingredients
8 steps
Ingredients
Method
Ingredients
For
−
6 servings
+
1200 g
salt cod
, shredded, desalted (or 1 kg shredded, salted and dried)
2 cups
olive oil
, extra-virgin
2 cloves
garlic
2
onions
, large
1 kg
potato
, fried, matchstick-style
8
eggs
salt
chili pepper
parsley
olives
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Method
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1
Cook the salt cod over low heat for about 10 minutes. Remove and drain.
2
Cut the onions into thin rings and the potatoes into sticks.
3
Fry the garlic in the olive oil until golden, then remove and set aside. Add the potatoes for a light frying, moving them to the side with a spatula.
4
In the same oil, fry the onions until they color, moving them to the side with the spatula as well, then fry the salt cod until it browns a little.
5
Over low heat, gently mix all the ingredients with the salt cod for 5 min and then remove from the heat.
6
Beat the eggs, seasoning them with salt and pepper, and add to the mixture.
7
Return to the heat, stirring constantly with a spatula until the eggs set but remain soft.
8
Serve immediately on a heated platter, sprinkled with chopped parsley.
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Bacalhau à Gomes de Sá
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Grilled Tuna with Tartare Rouge Sauce
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Bacalhau à Gomes de Sá
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