Portuguese Bacalhau à Brás
Bacalhau à Brás is a traditional Portuguese dish that encapsulates the rich flavors of the sea-bound nation. In this elegant recipe, the delicate salted cod is accompanied by crispy potatoes, tender onions, and a sprinkle of fresh parsley. Perfectly layered, this dish is a testament to the depth and simplicity of Portuguese cuisine. The infusion of black olives and a drizzle of olive oil marry the flavors, making this dish a culinary escape to the warmth of Southern Europe. Prepare to indulge in a delightful dinner that honors the rich culinary tapestry of Portugal.
Serves: 2, Difficulty: Expert
Prep Time: 20 minutes, Cooking Time: 30 minutes
Ingredients
- 250 grams salted cod
- 2 potatoes, approximately 200 grams, peeled and julienned
- 1 large onion, approximately 150 grams, thinly sliced
- 2 cloves of garlic, minced
- 3 eggs, beaten
- 80 ml olive oil, divided
- 30 grams black olives, sliced
- 20 grams fresh parsley, chopped
- Salt and black pepper to taste
Method
- Start by soaking the salted cod in water for 24 hours, changing the water every 8 hours to remove the excess salt. After soaking, drain and pat dry.
- In a deep pan, heat 50 ml of olive oil. Add the julienned potatoes and fry until golden and crispy. Remove and set aside on a paper towel to drain excess oil.
- In the same pan, add the remaining olive oil. Add the sliced onions and minced garlic and sauté until the onions are caramelized.
- Flake the cod with a fork, and add to the onion and garlic mixture. Cook for 5 minutes, stirring occasionally.
- Return the crispy potatoes to the pan and gently fold in the beaten eggs, cooking until the eggs are set and the mixture is soft but not dry.
- Season with salt and black pepper to taste. Stir in the black olives and chopped parsley just before serving.
- Transfer to a serving dish and drizzle with a bit of olive oil before serving.
Tips
- Ensure the potatoes are sliced thinly and uniformly for even cooking.
- For a more authentic taste, use Portuguese black olives.
- Do not overcook the eggs; the dish should be creamy with a slightly runny consistency.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 200 | 600 |
| Energy (kJ) | 837 | 2511 |
| Fat | 14g | 42g |
| Saturated Fat | 3g | 9g |
| Carbohydrates | 11g | 33g |
| Sugars | 1g | 3g |
| Proteins | 10g | 30g |
| Salt | 1g | 3g |
