Authentic Bacalhau á Brás Recipe: The Creamy Portuguese Classic
You’ll Love This Authentic Bacalhau á Brás Recipe: The Creamy Portuguese Classic
This definitive bacalhau à brás recipe delivers the ultimate balance of textures, combining tender salt cod with golden, hand-cut matchstick potatoes. By mastering the traditional salt cod and eggs technique, you achieve a creamy, custardy finish that defines authentic Portuguese salt cod and eggs. This method ensures every bite is rich with garlic-infused olive oil and fresh parsley.
Ingredients
Equipment:
Directions
- Shred the pre-soaked, skinless, and boneless salt cod into fine shards using your hands to ensure authentic texture.
- Slice the potatoes into uniform matchsticks and finely mandoline the onion into translucent rings.
- Heat oil in a pan and fry the potato matchsticks until golden and crisp, then drain thoroughly on paper towels.
- Sauté the onion rings and minced garlic in a generous amount of olive oil in a deep skillet until softened and golden.
- Integrate the shredded cod into the skillet and sauté for several minutes until the fish is fully infused with the aromatic oil.
- Incorporate the fried potatoes into the skillet and toss gently to combine over medium-low heat.
- Whisk the eggs with a pinch of salt and pepper in a bowl, then pour them over the cod and potato mixture.
- Stir the mixture continuously and remove from heat while the eggs are still creamy and moist to prevent overcooking into an omelet.
- Garnish the hot dish with chopped fresh parsley and black olives before drizzling with a final touch of raw olive oil.
Nutritional Facts (Per Serving)
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