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Bacalhau to Brás (cod)

Bacalhau to Brás (cod)

- Boil the cod in water with a little olive oil, peppercorns and a few sprigs of fresh coriander. After about 10 minutes of cooking, remove and crumble, removing the skin and any bones.

- Peel the potatoes and cut them into thin, thin sticks and fry them in hot oil. Remove and season with salt and pepper.

- Cut the onion into scales (julienne) and cook in olive oil. Put a little more olive oil and let it simmer until the onion softens well, becomes transparent and soft. The original recipe does not include bell peppers, but as I like the colors on the plate, I added a few green and red strips. Put the bay leaf and cover it with a lid to soften well. Then add the white wine and let it simmer. The onion sauce should become a little creamy. Add the cod, add pepper, leave for a few minutes together and then add the potatoes. Let everything soak for about 5 minutes and finally pour the beaten eggs not too hard with a little salt and pepper. Mix well. We don't let it be too hard. Add the olives at the end.

Turn off the heat and add the finely chopped green coriander.

Great appetite !!!


Bacalhau à Brás (code) - Recipes

Photo Courtesy of Simao Valente

Bacalhau à Brás is probably one of the most popular versions of cooking bacalhau in Portuguese cuisine. This is likely because it is so simple to make yet also so delicious. It is a combination of Bacalhau cod pieces mixed together with eggs and olives in a delicious twist of flavors. I have never met a person who tried this dish that didn & # 8217t like it, so hopefully you guys enjoy our take on this well known recipe as much as many people around the world do as well. Try it out and tell us what you think!

Ingredients:
4 potatoes, sliced ​​thinly into strips
18 ounces bacalhau (If you aren & # 8217t able to find this locally, you can buy some easily here on Amazon)
1/2 cup chopped parsley
1 onion, sliced
1/2 cup olive oil
10 eggs
1/4 cup black olives
1 teaspoon milk
salt and pepper to taste

Directions:
* Before following any bacalhau recipe, you must first soak the bacalhau from 24 & # 8211 48 hours (depending
on the size), changing the water constantly during this period *
1) Boil the fish for about 20 minutes, then skin, bone and de-flake it.
2) Cover the bottom of a wide saucepan with olive oil and saute the finely sliced ​​onion until transparent, taking care that the onion does not brown.
3) Add the thin potato strips and fry them until golden brown.
4) Now add the cod to the pan and continue cooking on low heat.
5) Beat the eggs in a bowl with a teaspoon of milk and season with salt and pepper to taste and set it aside.
6) Add the beaten eggs to the pan and stir it in well.
7) Let the eggs cook on medium heat but keep in mind that they must stay soft and creamy.
8) This is a quick process. Pour the mixture into a deep serving dish and cover with chopped parsley.
9) Decorate with the olive and serve while hot.

3 Comments

I love this but never made it & # 8230 your recipe calls for packets of potato chips & # 8230 is this like potato chips (lays) or it is sliced ​​potatoes fried. any help would be greatly appreciatsd

It is meant to be thinly sliced ​​potatoes which are fried, although regular potato chips may also be used.

I also use Pre made potato sticks that you can buy at the supermarket and add it to the cod fish towards the end right before mixing in the eggs. It comes out very well.


Cod in Brás

  • Quick Glance
  • (7)
  • 1 H
  • 1 H, 15 M
  • Makes 4 to 6 servings

Ingredients

  • 1 pound dried salt cod, soaked overnight and cooked
  • 7 tablespoons olive oil, divided
  • 1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (about 6 cups)
  • 1 large onion, thinly sliced
  • 1 bay leaf
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons chopped flat-leaf parsley leaves, divided
  • 18 black or green olives

Directions

Flake the fish, discarding any bones.

Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and sauté until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.

Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and sauté until golden, about 15 minutes. Discard the bay leaf. Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes. Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes. Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.

Salt cod is available at Italian markets as Bacca and at Spanish markets as cod.

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Comments

I loved this dish when I had it in Portugal. Can it be made sign fresh cod? I have some leftover cod that was cooked on the grill.

Mary, you can make it with fresh cod, it just won & # 8217t have that same flavor and texture.

I really, really want to make this, but being a person who does not eat onions, I & # 8217m debating whether to just leave it out, or substitute something, like celery and a tiny amount of spring onions. Would the dish be anything like itself without onion?

Nathaniel, I hear you when it comes to an ingredient you simply don't like. This recipe wouldn't be the same without some form of onion. Spring onions should work. Celery, on the other hand, doesn & # 8217t. It doesn & # 8217t figure much in Portuguese cooking.

I & # 8217d agree. For a recipe with what is, really, only 5 ingredients * (salt cod, potatoes, eggs, onions, and olives), if you remove or replace one, it will make a massive difference.

I & # 8217d definitely add garlic too. David Leite, any particular reason for leaving it out?

* plus salt, pepper, olive oil, etc & # 8230 but these are in pretty much all recipes, right? :-)

Eduardo, the recipe I got didn & # 8217t call for garlic, but there & # 8217s no reason not to throw in a clove or two, minced!

Absolutely delicious! Never heard of this dish until I tried it at a Portuguese restaurant and then went hunting for a recipe. So glad I found yours as it & # 8217s just perfect! Thanks! I put about 2/3 of the potatoes in with the eggs then sprinkle the rest on top for some crunch! Best of both world!

You & # 8217re welcome, Lucy! We & # 8217re so pleased that you tried it and loved it. Can & # 8217t wait to hear what you try next.

Made this tonight for Easter supper while in lockdown in South Africa. I & # 8217m Portuguese and grew up loving this dish cooked by family members. I had some leftover frozen bacalhau that I & # 8217d already prepped for Christmas so decided to make Bacalhau à Brás this time (I made Bacalhau à Gomes de Sáfor Xmas). This dish is so simple in its ingredients, yet so rich and luxurious!

Thank you for a great easy-to-follow recipe that packed all the flavor! I complemented the dish with a quick green salad dressed with olive oil and white wine vinegar just to balance out the richness of the olive oil in the dish. Worked great together.

P. S. I couldn & # 8217t buy normal potatoes due to lockdown with staple produce being scarce so did this with baby potatoes instead. I didn & # 8217t bother to peel them and it was a LOAD of work to matchstick them & # 8211but the taste and effect was so worth it!

Michele, yes, this recipe is time-consuming, but, as you say, the results are worth it. It looks ah-MAY-zing. Congrats on your creativity!


The Perfect Dish: Bacalhau à Brás

A Lisbon native on her favorite way to eat Portugal’s sanctified salt cod.

In a country where the humble salt cod is almost sanctified, and where they say there are at least 365 different ways to cook it, my favorite dish & # 8212as a lisbon & # 8212 is one that is claimed to have been invented in my home city. I just can’t help myself: when I see cod in Brás on a menu I find it hard not to order it. It’s a complicated name & # 8212it is pronounced baka-low, to rhyme with wow, with the lh sound similar to the gl in Italian & # 8212for what is, in essence, quite a simple preparation using straightforward ingredients.

The salt cod is rehydrated until it is rendered juicy again, and the flakes of fish are separated and mixed together with crispy shoestring fries and lightly scrambled eggs. It’s a common staple in tascas & # 8212those humble little restaurants found across Portugal, that are often mom-and-pop affairs & # 8212as well as in some of the most high-end restaurants.

Bacalhau à Brás can take salt cod to another level or easily downgrade it to a salty and disappointing mash. I've seen outlandish versions created by some of the country's top chefs, but I'm a puritan about it: it's the simplicity of flavors that take me back to childhood that I crave, not a wobbling tower created from twirls of potatoes held together with fish and eggs. As a newspaper journalist, working long shifts, this was the meal that would fortify me and keep me going as the old daily print deadline began to loom.

Try Bacalhau à Brás in a task like Imperial de Campo de Ourique.

The story goes that the dish was invented in a bag in Bairro Alto owned by a man named Braz (modernity saw the spelling change to Brás), probably a member of the large community who had emigrated to Lisbon from Spanish Galicia in the late 19th century. In a waste-not-want-not eureka moment that would make any nose-to-tail chef proud, Braz used up what were seen as the less noble parts of the fish, scraping everything from the bones then shredding it all and mixing it with eggs and potatoes. He created something quite delicious. The date of his moment of genius cannot be accurately pinpointed but the dish is there in the seminal book “Culinária Portuguesa” published in 1936, by António Maria de Oliveira Bello, though it is called just “salt cod with scrambled eggs”. However in the recipe book “Tratado Completo de Cozinha e de Copa,” written by Carlos Bento da Maia in 1904, there’s not yet any mention of this or a similar dish.

When I make bacalhau à Brás at home, I gently fry onions and garlic in olive oil until they’re translucent and soft, then I add my lovely cod. I mix the crispy fries (you can actually use shop-bought matchstick potato chips) with the eggs and then I fold the whole thing together. I place a nice little pile at the center of each plate and garnish it with a squeeze of lemon, chopped black olives and parsley.

If you’re in Lisbon, try cod at Brás in a bag , where it will be served on a very traditional oval-shaped silver dish. My tip is to head to Imperial de Campo de Ourique. Though there isn’t it a certain day to find it, in summer is usually on the menu on Tuesdays and Saturdays. This is an old-school place, led by João and Adelaide Gomes in the Campo de Ourique neighborhood. He serves, she cooks. Their son Nuno also waits tables. They are from Ponte da Barca, a land of lush landscapes and crispy vinho verde in Minho (north of Porto) and have been living and working in Lisbon for the past 50 years. Even more generous than the portions is João welcoming the clients, with joy and a smiling face. He will tie a bib around your neck with a flourish.

Adelaide Gomes’s version of bacalhau à Brás is made with homemade golden shoestring fries, quality olive oil, plenty of salt cod and a lot of love.

And if I can be so bold & # 8212anything but fish in bacalhau à Brás is not right. If you want to mix up chicken or leeks with eggs and potatoes, then call it something else. You might wonder why we love a dried old fish so much when we have some of the world’s best fish caught fresh almost every day not far out from our shoreline but we do & # 8212it’s like bacalhau is in our blood. There were government-sponsored fishing expeditions (the so-called Cod Campaign) to Newfoundland during the height of our dictatorship in the 20th century and consumption tripled. Even now, we are the largest consumers of cod in the world (per capita), importing mostly from Norway and Iceland.

Bacalhau à Brás can be found all over the country and it’s considered a children’s favorite. It was certainly mine when I was growing up. My mother and grandmother would cook this recipe weekly because they knew how much my brother and I adored it. In my family, using garlic only (no onions) was the preferred option, so sometimes I cook it that way too.

Adelaide Gomes’s version of Bacalhau à Brás is made with homemade golden shoestring fries, quality olive oil, plenty of salt cod and a lot of love.

Many years later, when I started to work in daily newspapers, I was lucky enough to choose from many tascas and restaurants in the area. At the end of the 1980s, the Lisbon press was still located in Bairro Alto, coincidentally the home of the original Braz recipe and tavern. Whenever possible, I would drag my colleagues to lunch at places like O Caracol & # 8212 a restaurant that is still around, unlike many of Lisbon’s newspapers & # 8212 because of this dish.

My favorite comfort food can also be a breakfast dish, at least according to my friend, the Scottish writer Audrey Gillan. I have never eaten it in the morning, but I might just start doing that with the leftovers of last night’s dinner.

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  • 120g Cod (salted cod) (desalted)
  • 200g potatoes, cut into matchsticks
  • 100g sliced ​​white onions
  • 50ml olive oil
  • 50g green or black olives sliced
  • 3 whole eggs
  • 1/2 bunch chopped chives
  • Leap
  • Fresh cracked black pepper
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  1. Rehydrate the bacalhau salted cod for 48 hours by soaking in cold water and changing the water every 12 hours.
  2. Peel potatoes and slice them with the help of a mandolin. Cut them into matchsticks. Wash under water in order to remove the starch. Dry the potatoes with a cloth. Deep fry at 150C until golden and crispy. Remove the potato from the oil and dry with a kitchen roll.
  3. Poach the cod in simmering water for 5 minutes
  4. Remove from water and let it cool down slightly, before flaking the fish, removing bones and skins.
  5. In a pan heat the olive oil, add the onions and season with salt.
  6. Cook them slowly until they are very tender.
  7. Once tender, add the cod and olives and mix well.
  8. Add the potatoes and stir in order to warm the potatoes.
  9. Add the beaten eggs and fold well using the residual heat from the pan. It should be creamy.
  10. Add the salt and pepper to season, sprinkle with chives and serve

* If you cannot find salted cod in your regular shop you can use the following method to create your own, using fresh cod or alternatively any other white fish like haddock, hake or pollock:


Cod in Brás

Cod in Brás (cod à la Brás), also known as golden cod (golden bacalhau) is a traditional Portuguese dish prepared with shredded, salted cod, onions, garlic, thin matchstick fried potatoes, and scrambled eggs, topped with black olives and sprinkled with fresh parsley.

What is the origin of bacalhau a bras?

This bacalhau recipe is said to have originated from Bairro Alto, an old neighborhood of Lisbon, where it was invented by a tavern owner called Brás (Blaise in English). The technique of à Brás is often used with other ingredients, such as vegetables, mushrooms (mushrooms in Braz), ham (flame in Braz), chicken (frango à Brásor sardines (sardinha in Bras) just to mention a few.

What is bacalhau?

Bacalhau is the Portuguese term for dry, salted cod. It is referred to as bacalao in Spain or Bacal in Italy. Historically, cod has been the staple food for these predominantly Catholic countries during Lent, on Fridays, or other Christian holidays, when meat is considered a forbidden food. On Christmas Eve, known as the Consonant in Portugal, families get together and prepare the traditional dinner consisting of bacalhau, boiled with potatoes, carrots, kale, eggs and chickpeas, all covered in olive oil.

Related Posts:

Bacalhau is prepared by salting and drying cod fish in the sun. It was originally a preservation method that has since been replaced by refrigeration. However, its unique, strong and delicious flavor is still popular today. Preparing cod requires a bit of planning, as it needs to be soaked overnight to rehydrate the dry fish.

What is the origin of bacalhau?

Cod has been an important commodity since the Viking period around the ninth century. The Norwegians used dried cod during their travels, and in the centuries that followed, a dried cod market developed, mostly in southern Europe.

The Vikings were able to travel far and for long periods of time because they knew how to preserve cod by hanging it in the frosty winter air until it lost most of its weight to become a durable product.

During the ninth century, the Basques had a short encounter with the Vikings as they were occupying the banks of the Adour River (near today’s Bayonne, France). It is during this time that the Basque people learned the dried cod techniques.

However, the Basques, unlike the Vikings, had access to salt and sun. Instead of drying it in frosty air, they started salting it and drying the fish under the sun, which helped make it last longer. The Basques could travel even farther than the Vikings, and this more durable product was therefore easier to trade. By the end of the tenth century, the Basques were trading cod internationally far beyond the cod & # 8217s northern habitat.

Even at that time, salting and drying to preserve food was not really a new idea. In Ancient Egypt and Ancient Rome, people were already preparing salted fish and meats.

Before they started salting cod, the Basques were using whale meat. However, they discovered in cod a product that was more adapted to the salting method. Indeed, the very low fat content in cod would contribute to less spoilage. Cod would outlast whale or herring, which are both much fattier. Most of the fat content in cod is actually located in the guts. Who doesn’t know the benefits of cod liver oil?

Although the Portuguese had long fished for cod, the first documented source dates from 1353 in an agreement between D. Pedro I and Edward II which allowed fishing in British waters. The Portuguese eventually identified Newfoundland as & # 8220Land of Codfish & # 8221 (Land of the Bacalhaus)

The fishermen from Portugal, as well as Brittany, Normandy, and England were the first to adopt the curing technique from the Basque fishermen in Newfoundland by the late 1400s.

Around the early 16th century, the British were importing most of their salt from Aveiro, in central Portugal. In exchange, the British protected Portuguese ships. However, by the end of the 16th century, England controlled Newfoundland and since Portugal was under Spanish rule, the Portuguese were regularly attacked due to the hostilities between the British and the Spaniards. By 1640, when Portugal became independent, most of its fleet had been unfortunately destroyed. The Portuguese cod industry deteriorated and most cod was instead imported.

In the centuries that followed, salted cod became a staple of Portuguese cuisine. The drying and salting methods obviously help preserve nutrients but also make the cod tastier.

In the 1830s, there was an attempt to revive the Portuguese fishing industry. Many young fishermen chose to go to sea to avoid being drafted in the army for the mandatory six years of service, but life for the fishermen was not easy.

During the four decades of António de Oliveira Salazar’s dictatorship between 1932 and 1968, cod fishing was subsidized by the government. Cod was the staple for good Catholics on Fridays and holy days.

Today, although Portugal has the world’s largest cod market and one of the largest processing companies (Riberalves), there are only 10 Portuguese boats that are dedicated to cod fishing. Established in 1985 by João Alves, Riberalves processes 30,000 tons of cod per year, 40% of which is exported.

Even though ready-to-cook and frozen cod products have become popular, traditional salted cod remains the market leader. Frozen, ready-to-cook cod, which consists of fish that has been salted and dried, then soaked and frozen, now accounts for about 25 percent of the cod sold in Portugal.

Since the late 1900s, the production of salted cod from North America has declined due to stricter fishing regulation and a moratorium on fishing Atlantic cod in Eastern Canada. Unfortunately, the fish stocks have not replenished. Iceland and Norway have therefore emerged as the major suppliers of salted cod fish in Portugal.

In Portugal, cod is nicknamed faithful friend (loyal friend). Interestingly enough, there is no Portuguese word for fresh cod. Instead, it is called fresh cod (fresh salt cod).

The soaking of bacalhau is a very important step in the process of working with salted cod. Indeed, if the soaking temperature is too cold, the fibers of the fish’s flesh may not open up and the finished product may be too salty. Also, if the cod is soaked for more than 24 hours, it may become spongy.

What are the most popular Portuguese bacalhau recipes?

The Portuguese say that there are 365 ways to prepare bacalhau, one for each day of the year. Some even argue that they are 1001 of such dishes. Some of the traditional bacalhau recipes include:

  • Cod with everyone: boiled cod, boiled vegetables, and hard boiled egg, topped with garlic infused olive oil and sometimes white wine vinegar: casserole of cod, potatoes, eggs, olives, olive oil and onion from Porto.
  • Cod in Zé do Pipo: baked dish consisting of layers of cod, onion, mashed potatoes and mayonnaise
  • Bacalhau to Lagareiro: cod filets with roasted potatoes, topped with olive oil
    Bacalhau com natas (cod with cream): oven-baked dish consisting of layers of bacalhau, onion, diced fried potato and cream
  • Cod dumplings: croquettes prepared with potatoes, cod, eggs, parsley, and onion
  • Baked cod with onion: another oven-baked dish with cod, potatoes and onions
  • Spiritual cod: cod baked in a creamy Bechamel white sauce with onions and carrots and a melted and crispy cheese topping

How to make bacalhau in Bras?

Bacalhau à Bras (or cod in Braz) is a very easy recipe to prepare. Of course, if you use salted cod, you need to plan ahead for the soaking stage. However, when you have your fresh salted cod ready, you can whip up this recipe in less than 30 minutes. Some people may prefer to make their own matchstick fried potatoes. However, most Portuguese families us packaged matchstick chips, and the favored brand is shovel sweet potatoes. The eggs, that are added toward the end of the recipe, should be half cooked to offer a creamy and unctuous end result.

The perfect combination of the saltiness of cod and olives, the crispiness of fried potatoes and the soft texture of scrambled eggs, make this Portuguese dish the ultimate comfort food.

This recipe is validated by our expert in Portuguese cuisine, Chef Alexandre Silva. Chef Alexandre is the Michelin starred chef-owner of the Loco restaurant in Lisbon.


Bacalhau à Brás (code) - Recipes


Bacalhau is one of Portugal’s most famous dishes, and they say there are as many recipes for Bacalhau as there are days in the year. Today they even create alchemy versions of the dish - which is difficult to recreate at home, without a Michelin chef like Rui Paula to guide you. What all the variants have in common are that they are all made with Norwegian stockfish (dried and salted cod), which has bonded the countries and cultures of Portugal and Norway together for centuries.

1 lb (450g) dried salted cod
1 lb (450g) waxy potatoes
Olive oil
1 large white onion, halved, then thinly sliced
2 bay leaves
4 cloves garlic, crushed
2 tbsp fresh parsley, chopped
4 large eggs
1 oz (30g) black olives, pitted

To garnish:
Dash of Tabasco
Lemon wedges

Cover the cod in cold water and allow to soak for approximately 48 hours, changing the water frequently.

Place the cod in a large pot and cover with water again. Boil for about 15 minutes, then drain. Allow to cool, then flake and set aside.

Peel the potatoes and cut into matchsticks. Add 1 to 2 tablespoons of olive oil to a non-stick pan and fry the potatoes in batches. Keep the cooked matchsticks warm in a low oven.

Add a further tablespoon of olive oil to the pan and add the bay leaves. Cook for 2 to 3 minutes, then add the garlic and onions to the pan. Sauteed until translucent. Discard the bay leaves, then add in the parsley and the flaked cod.

Mix the eggs with a fork, then add to the pan. Keep stirring until the eggs are scrambled. Combine the fries with the cod mixture, then stir in the olives. Season to taste and finish with a dash of Tabasco. Garnish with lemon wedges.


Recipe Summary

  • 1 pound boneless, skinless dried salted cod away
  • 1 pound baking potatoes, peeled and cut into (2 x 1/4-inch) sticks
  • ¼ cup olive oil, divided
  • 1 small onion, halved lengthwise and thinly sliced ​​crosswise (1 1/2 cups)
  • ¼ teaspoon saffron threads, finely crushed
  • 1 garlic clove, minced
  • 6 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup chopped oil-cured olives
  • 2 tablespoons chopped fresh parsley

Rinse fish with cold water place, skin side up, in a shallow baking dish. Cover with water to 1/4 inch above fish. Cover and chill 24 hours, changing water 4 times.

Drain fish. Place fish in a large saucepan cover with water. Bring to a boil, reduce heat to medium-low, and simmer 12 to 15 minutes or until fish begins to flake apart. Drain. Flake fish into bite-sized pieces with a fork.

While fish cooks, place potato sticks in a large bowl. Cover with cold water to 1 inch above potatoes let stand 30 minutes to draw out starch. Drain and pat dry with paper towels.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan swirl to coat. Add half of potatoes cook 5 minutes or until golden brown. Remove potatoes from pan drain on paper towels. Add 1 tablespoon oil to pan swirl to coat. Repeat procedure with remaining potatoes. Reduce heat to medium.

Add 1 1/2 teaspoons oil to pan swirl to coat. Add onion, saffron, and garlic saut & eacute 6 to 8 minutes or until onion is golden brown. Add remaining 1 1/2 teaspoons oil and fish cook 3 minutes, stirring occasionally. Add potatoes cook 2 minutes.

Combine eggs, salt, and pepper in a large bowl stir well with a whisk. Pour eggs over potato mixture, and cook 3 minutes or until eggs are soft-scrambled, stirring occasionally. Sprinkle with olives and parsley.

Salted Cod Before refrigeration, salting cod helped preserve the fish. Lower-quality salted cod comes from thinner fillets and tends to be so dried out that it lacks flavor. Look for salted cod that's about 1/2-inch thick, preferably from the far section, and at least a little pliable. To remove the salt and rehydrate the fish, soak it in cold water for a day or two, changing the water three to four times a day (change the water more often if you soak the fish for less time).


Recipe: Bacalhau à Brás (Portuguese Salt Cod Stew)

You & rsquoll find numerous variations on this classic salt cod preparation on Portuguese restaurant menus throughout New England.

1 pound skinless and boneless salt cod fillets

2 pounds waxy potatoes, such as Yukon Gold, peeled

2 large sweet onions, sliced

4 eggs, hard boiled, peeled and sliced

40 pitted Kalamata olives

Kosher salt and freshly ground black pepper

Instructions: First you & rsquoll need to soak the fish to remove most of the salt. Place the salt cod in a large pot of cold water and refrigerate for up to 48 hours, changing the water several times.

Remove the cod from the water and transfer to a saucepan (discard the soaking water.) Place enough fresh water in the pan to just cover the cod. Cover the pot and bring the water to a simmer over low heat. Let the fish cook until just flaky, 3-5 minutes, then remove the fish from the pan, break into flakes and set aside.

In the same pan, parboil the potatoes, adding more water as needed, until tender enough to slice, about 15-20 minutes. Slice the potatoes into 1/4-inch rounds and set aside.

Heat the oven to 350 degrees. Coat the bottom of an ovenproof dish with a lid, such as a Dutch oven, with a thin layer of olive oil. Place half of the sliced ​​onions on the bottom and layer with half of the potatoes, half the cod flakes, half the olives and half the eggs. Drizzle half of the remaining olive oil over the top, then repeat the layering with the remaining ingredients. Season with salt and pepper as desired.

Place the covered dish in the oven and bake until everything is tender and the flavors have mingled, 30-40 minutes, and serve.


Cod in Brás - Brás Style Cod Recipe

If you’ve been to Portugal it’s more than likely you’ve come across the name Cod in Brás on the menu of lots of snack-bars or restaurants. It’s a popular dish and is one of the most common ways of preparing bacalhau. In case you are wondering, the name breast stroke actually refers to its creator, a tavern owner in the Bairro Alto, Lisbon. The name Brás has since become a technique which can be used to cook different types of fish, and even vegetables. It consists of a base of onions, garlic and potatoes, glued together with creamy scrambled eggs.

For our recipe we use cod flakes, which we soaked overnight to remove excessive salt. You’ll need to soak them for at least 4 hours, so you’ll need to do a little bit of preparation before beginning this recipe. Or if available, you can buy pre-soaked and washed cod. The shoestring potatoes are homemade in the oven, but if you prefer you can deep fry them, use an air-fryer, or even cook them in a frying pan. We prefer to use an oven, although it takes longer to cook, it’s less messy and there’s less oil to worry about. However, if you are looking for an even more practical alternative, and if you are in Portugal, they are available in every supermarket too.


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