Bacalhau ŕ brás by novsco61
When we had VT meeting in Cascais I wanted to try typical Portuguese food. Teresa (tere1) recomended Bacalhau ŕ brás and she was right - the dish was fantastic,only the portion was too big..))))Bacalhau ŕ brás is codfish with eggs and potatoes.
Here is the recipe:
Bacalhau ŕ Brás
3-4 servings
250-300g of bacalhau (dried codfish)
500g of potatoes, julienned into matchstick-like pieces
2 onions, finely chopped
large quantities of canola or corn oil for frying
2-3 tbsp extra-virgin olive oil
6 eggs, slightly beaten
1 tsp freshly ground black pepper
0.5dl chopped parsley
black olives
Soak the codfish for 24 h, changing the water 3-5 times to get rid of excess salt. When the fish has softened, check for bones and cut into pieces with kitchen scissors.
Peel and cut the potatoes into long, thick matchsticks. Rinse several times until the water remains clear; drain in a colander. Heat the oil in a large skillet, fry the potatoes till golden. (I use oils more suitable for heavy-duty frying and less expensive than high-grade olive oil for this purpose and enhance the taste of the dish by using good oil later in the process). Transfer the potatoes on a plate lined with kitchen towels to absorb excess fat. Next, fry the chopped onions in the oil until lightly browned. Put aside, and stir-fry the cod in the remaining oil.
Heat a little olive oil in a thick-bottomed kettle. Infuse the quartered garlic clove until golden, then remove. Add half of the potatoes and all of onions and bacalhau. Lightly beat 6 eggs in a bowl, season with freshly ground black pepper, then add this mixture into the kettle. Stir gently over a low heat, not unlike scrambling eggs: when the eggs are firm, take away from heat; add the chopped parsley. Just before serving, add the remaining fried potatoes to maintain their fried crispness. Decorate with black olives if desired and serve immediately with good crusty Portuguese bread and wine.
