Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, portuguese bacalhau a bras (salted cod). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Portuguese Bacalhau A Bras (salted cod) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Portuguese Bacalhau A Bras (salted cod) is something that I have loved my whole life.
This popular cod recipe is said to have been invented by an innkeeper called Brás or Braz, who had a tavern in the Bairo Alto in Lisbon. This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal.
To get started with this recipe, we have to prepare a few ingredients. You can cook portuguese bacalhau a bras (salted cod) using 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Portuguese Bacalhau A Bras (salted cod):
- Make ready 200 grams salted cod
- Get 2 bay leaves
- Make ready 1 tsp black pepper
- Get 3 tablespoons olive oil
- Get 3 tablespoons white wine vinegar)
- Make ready 500 grams thin french fries
- Take 4 garlic cloves (finely chopped)
- Prepare 2 large onions (finely sliced)
- Make ready 1 handful parsely (finely chopped)
- Make ready 3 eggs (add 4 eggs if you want it really moist) beaten with a fork
Bacalhau à Brás (Cod à Brás) is a Portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. Bacalhau (salted cod fish) is the most popular base commodity in Portuguese cooking. This guide will provide an overview of Bacalhau, including popular and.
Steps to make Portuguese Bacalhau A Bras (salted cod):
- Soak the cod in cold water for 24 hours, skin face up, changing the water every few hours or so.
- Drain the cod from the water. Bring to the boil a pot of water and add the cod, cook for 15 minutes. Drain the water and allow the cod to cool enough to handle then shred and de-bone. Place to on side to be used later.
- Place the oil in a non-stick pan in a medium to high heat and add the onions, bay leaves, garlic and pepper. Stir making sure it doesn't burn. Fry the onions until brown or soft.
- Add the cod and cook for about 10 minutes, stirring making sure it doesn't burn.
- Divide the parsely into two halves, add 1st half to the cod.
- Add the vinegar and stir (you can add more or less depending on your taste).
- Take it off the heat and rest it to one side.
- Fry the chips in a deep fat fryer, ensuring they are nice and crispy. take some of the fat out by dabbing the chips with some kitchen roll.
- Add the chips to the pan as you go long frying.
- Place pan back on heat and mix it all together.
- Add the eggs.
- Check seasoning, (add salt and more vinegar if not to taste)
- Add the remaining parsly and serve immediately.
- Eat on its own or add a salad of your choice. I also like to eat it with green and black olives mixed together in the cod.
Bacalhau à Brás is probably one of the most popular versions of cooking bacalhau in Portuguese cuisine. This is likely because it is so simple to make yet also so delicious. It is a combination of Bacalhau cod pieces mixed together with eggs and olives in a delicious twist of flavors. Salted cod is a fantastic ingredient to keep in your fridge. It keeps for months and can be stirred into scrambled eggs and fried potatoes to make this Portuguese specialty, bacalhau à la brás.
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