Bacalhau à Brás
by Tavolino
A classic Portuguese dish, this Bacalhau à Brás is made with shredded salt cod, scrambled eggs, and shoestring potatoes, resulting in a tasty and comforting meal.
Ingredients
- shredded salt cod 1 kg
- shoestring potatoes to taste
- whole eggs 5
- olive oil to taste
- grated onion 1
- crushed garlic cloves 2
- black pepper to taste
- paprika to taste
- salt only if necessary
- Knorr bouillon cube 1
- chopped parsley to taste
Preparation
- 1
If the salt cod is still salty, desalt it beforehand in cold water in the refrigerator for 24 hours, changing the water several times.
- 2
Shred the 1 kg of salt cod, making sure to remove all bones and skin.
- 3
In a large skillet, heat a generous amount of olive oil.
- 4
Add 1 grated onion and 2 crushed garlic cloves to the olive oil.
- 5
Sauté the onion and garlic until golden and soft.
- 6
Add the shredded salt cod to the skillet and mix well with the sautéed base.
- 7
Season with black pepper, paprika, and, if necessary, a little salt or the bouillon cube.
- 8
Cook the salt cod over medium heat for about 5 minutes, stirring constantly.
- 9
Add the 5 portions of shoestring potatoes to the mixture and fold everything in gently.
- 10
Lightly beat the 5 whole eggs in a separate bowl.
- 11
Pour the beaten eggs over the salt cod and potato mixture.
- 12
Stir gently over low heat until the eggs are cooked but still creamy.
- 13
Finish by sprinkling chopped parsley to taste over the dish.
- 14
Serve the Bacalhau à Brás immediately while it is still hot and creamy.