Bacalhau à Brás

Bacalhau à Brás is a beloved Portuguese classic known for its comforting blend of flavors and textures. This dish harmonizes the savory taste of flaked codfish with the crispy bite of fried potatoes and the creamy richness of eggs. When garnished with black olives and fresh parsley, Bacalhau à Brás offers a delightful culinary homage to the Portuguese coastline.

Ingredients

🐟 400g of soaked codfish
🥔 2 large potatoes, peeled and grated
🧅 3 medium onions, sliced into thin half-moons
🧄 4 cloves of garlic, finely chopped
🫒 A handful of black olives for garnish
🫒 Olive oil about 1/4 to 1/2 cup, for sautéing
🥚 3 egg yolks and 1 whole egg, whisked together
🌿 2 tablespoons of fresh parsley, chopped
🧂 A hint of salt for cooking onions
🌶️ Pepper, to taste
🍃 1 dried bay leaf

Instructions

1- Prep and Fry Potatoes:

• Peel and grate the potatoes into thin strips. Soak them in water to remove excess starch, then drain and pat them dry.
• Heat olive oil in a pan to 150°C (302°F) for deep frying. Fry the potatoes in small batches until golden and crispy. Remove and set aside.

2- Boil Codfish:

• Place the soaked codfish in a pot of water and bring it to a boil. Cook for 10-15 minutes. Retain some of the cooking water.
• Allow the fish to cool slightly, then remove any skin and bones, and flake the fish into chunky pieces.

3- Prepare Onions and Garlic:

• Sauté the sliced onions in olive oil over medium heat until they soften. Add chopped garlic and a bay leaf, seasoning lightly with salt.

4- Combine Ingredients:

• Add the flaked codfish to the pan of onions and garlic, sautéing for another 5 minutes.
• Mix in two-thirds of the fried potatoes. Pour a bit of the reserved codfish water to marry the flavors and maintain moisture. Cook for 5-7 minutes.

5- Incorporate Eggs:

• Off the heat, quickly stir in the whisked eggs to create a creamy texture without scrambling. Return to the stove briefly just to set slightly.

6- Garnish and Serve:

• Stir in chopped parsley, reserving some for garnish. Top the dish with remaining crispy potato strips for a textural contrast.
• Serve hot, garnished with whole black olives and a sprinkle of fresh parsley.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Equipment:

• 🪵 Wooden cutting board
• 🔪 Chef's knife
• 🥔 Peeler
• 📏 Box grater
• 🍲 Cooking pot
• 🍳 Non-stick frying pan
• 🥄 Wooden spoon
• 🔄 Olive oil dispenser
• 🍴 Deep fryer basket

Nutrition per Serving (approx.):

• Calories: 350 kcal
• Protein: 25g
• Fat: 15g
• Carbohydrates: 30g

Cooking Tips

• Fry potatoes in small batches for optimal crispiness.
• Use a generous amount of olive oil, as codfish enhances with its richness.
• Ensure eggs are added off heat and stirred rapidly for a smooth and creamy finish.
• Taste and adjust seasoning given the naturally salted essence of codfish.

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Bacalhau à Brás