Bacalhau à Bras

8-11-2016 Bacalhau a Bras Pic


 400g Salted cod
500g Potatoes
1 Large Onion
1 Garlic head
6 Eggs
Pepper to taste
Parsley to taste
Oil to taste
Salt to taste
Black Olives to taste


To prepare Bacalhau à Bras (Portuguese Traditional Dish) you need to have placed the Cod fish in a pan or dish in water overnight and keep changing the water regularly so it won’t be too salty. With your hands shred the Cod fish into tiny pieces as you remove all the bones and skin.

In the meantime, cut the potatoes into tiny matchsticks or use your grader to shred them finely and the Onion into thin rings.

Fry the potatoes in a pan and set them to one side, drying them on sheets of paper towels.

Moments after, in a deep pan with oil, stir in the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.

Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!

The Bacalhau à Bras has to be served hot, with parsley and black olives.

Bom Apetite!



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