Portugal
Bacalhau à Brás
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- 500 g salted cod (bacalhau), soaked overnight and flaked
- 500 g potatoes (peeled and julienned)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 eggs (beaten)
- 100 g parsley (chopped)
- 50 ml olive oil
- Salt and pepper to taste
- Prepare the cod: Soak the salted cod overnight in water, changing the water several times. Flake the cod once it's rehydrated and desalted.
- Fry the potatoes: Heat olive oil in a pan over medium heat. Fry the julienned potatoes until golden and crispy. Set them aside on paper towels to drain.
- Cook the onions and garlic: In the same pan, sauté the onions and garlic until softened and fragrant.
- Combine ingredients: Add the flaked cod to the pan with the onions and garlic. Stir to combine and cook for 3-4 minutes.
- Mix in the eggs: Pour the beaten eggs into the pan and stir continuously until the eggs are softly scrambled.
- Add potatoes and garnish: Gently fold in the fried potatoes and parsley. Season with salt and pepper.
- Serve: Serve the Bacalhau à Brás warm.
Bacalhau, or salted cod, is a staple ingredient in Portuguese cuisine, and Bacalhau à Brás is one of the most popular ways to prepare it. This dish is often enjoyed as a comforting family meal.