Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, portuguese bacalhau a bras (salted cod). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Portuguese Bacalhau A Bras (salted cod) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Portuguese Bacalhau A Bras (salted cod) is something which I’ve loved my whole life. They’re fine and they look wonderful.
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. A classic recipe in Portugal, this bacalhau a bras combines scrambled eggs filled with fried potatoes and shards of salt cod. Bacalhau à Brás is one of my very favorite Portuguese dishes.
To get started with this recipe, we have to prepare a few components. You can cook portuguese bacalhau a bras (salted cod) using 10 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Portuguese Bacalhau A Bras (salted cod):
- Get 200 grams salted cod
- Take 2 bay leaves
- Make ready 1 tsp black pepper
- Prepare 3 tablespoons olive oil
- Make ready 3 tablespoons white wine vinegar)
- Get 500 grams thin french fries
- Take 4 garlic cloves (finely chopped)
- Prepare 2 large onions (finely sliced)
- Take 1 handful parsely (finely chopped)
- Get 3 eggs (add 4 eggs if you want it really moist) beaten with a fork
Bacalhau (salted cod fish) is the most popular base commodity in Portuguese cooking. This guide will provide an overview of Bacalhau, including popular and. 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.
Instructions 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.
Salted cod with eggs or bacalhau a bras in Portuguese is a beloved dish. It was a means of preservation prior to refrigeration. 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. Bacalhau à Brás is probably one of the most popular versions of cooking bacalhau in Portuguese cuisine.
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