Authentic Bacalhau á Braga Recipe: Portuguese Cod & Onions
This definitive bacalhau à Braga recipe delivers the crisp texture and tangy aroma essential to the Minho region of portugal. By flash-frying flour-dusted Atlantic cod and layering it with hand-cut potatoes and a vinegar-infused onion sauce, you achieve a perfect balance of savory and sharp notes. This traditional Braga style cod provides a superior Portuguese cod and onions experience.
Ingredients
Directions
- Peel the potatoes and cut them into uniform 1/4 inch slices.
- Fry the potato slices in high-heat oil until golden and drain thoroughly on absorbent paper.
- Dredge the cod filets lightly in flour and fry in the same oil until the crust is golden and crisp.
- Remove most of the oil from the pan leaving a thin coating to sauté the sliced onions.
- Add the minced garlic, bay leaf, tomato paste, and vinegar to the onions and season with salt.
- Arrange the fried cod in the center of a baking sheet and surround the fish with the fried potatoes.
- Spread the sautéed onion and vinegar mixture evenly over the cod and potatoes.
- Bake in a preheated oven at 180°C or 350°F for 10 minutes to marry the flavors.
Adapted from a Recipe by: Amarte Arte
Nutritional Facts (Per Serving)
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