Bacalhau A Bras Food

PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)

Portuguese Bacalhau à Brás (Salt Cod and Potatoes) image

This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal. Cooked for many occasions and well enjoyed. To save yourself time you can prepare the potatoes ahead of time and let them soak in water untill you are ready to start your dish. Also please note, the Cod must be soaked in water overnight. However if you miss this step you can boil the Cod in a pot of water and keep changing the water a few times. This is to remove the salt from the Cod. Use Boneless Salted Cod (not frozen). You can find this in many Super Markets. I have mentioned below that you can also use a Food Processor and shred the potatoes and onion for ease. You can also cheat by using a family size bag of shoestring french fries ;) Prep time does not include soaking of the Cod.

Provided by daisygrl64

Categories High Protein

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2-2 lbs dried salt cod fish
8 russet potatoes, peeled, cut into matchstick pieces (I am basing the serving by 2 potatoes per person)
olive oil, divided
3 medium size onions, cut in half, then sliced thinly (like half moon slices)
4 bay leaves
6 -8 eggs, beaten
1/4 cup chopped parsley
2 tablespoons minced garlic
1 teaspoon hot pepper flakes (optional)
3 dashes Tabasco sauce (optional)
green olives, or
black olives
salt and black pepper (according to taste)
lemon wedge
you can use a food processor to shred the potatoes and onions. you can also cheat by using a family French fries

Steps:

Note: Soak Cod fish in water overnight.
Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
add the parsley and let saute a bit.
add flaked Cod and keep tossing until Cod gets warm.
add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
Once you are done with your Cod and eggs mixture.
Combine fries with Cod mixture.
add olives if using.
taste, add salt and black pepper if needed.
when serving squeeze lemon juice from a slice of lemon ontop.
add dash of tabsco sauce if using.
Enjoy.

BACALHAU A BRAS

Bacalhau a Bras image

A traditional Portuguese dish. Serve this with thinly cut french fries, rice and a salad of mixed greens with a vinaigrette dressing. I love eating this when I go back home - it is so good! I only make it once a year - DH won't eat cod. If he only knew what he was missing! Enjoy! Prep time includes cooling time for cod.

Provided by Graybert

Categories Portuguese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 pieces cod, cooked and cooled and shredded into bite-size pieces (make sure to remove bones and skin)
1 -2 onion, chopped finely
2 garlic cloves, chopped finely
4 tablespoons good quality extra virgin olive oil
salt and pepper
fresh parsley, chopped finely
3 eggs, beaten
lemon, sliced into round pieces

Steps:

Fry chopped onion and garlic in oil.
When cooked, add shredded, cooled, cod fish.
Fry for about 5-6 minutes.
Add beaten eggs, salt and pepper to taste.
Cook until eggs are cooked.
Place on a platter and sprinkle parsley over top.
Use lemon pieces as a garnish- may also squeeze lemon juice from pieces on individual servings- up to you.

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From bryont.net

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THE BACALHAU CHRONICLES: BACALHAU à BRáS

Because without a doubt, Bacalhau à Brás is the great comfort food of Portugal. It also holds the distinction of being the only bacalhau dish to win over the skeptical New York Times food writer who recently toured Lisbon to check out its reputed culinary revolution. If there is such a thing as a "gateway bacalhau", this is it.
From bacalhauchronicles.blogspot.com

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BACALHAU à BRáS RECIPE (PORTUGUESE COD WITH POTATO & EGG ...

Add the bay leafs and shredded cod and stir, then cover the pot and cook on medium low heat for 5 minutes. Remove the bay leafs and add the fried potato followed by the beaten eggs. Stir the Bacalhau mixture togther and cook for a few minutes. Do not over cook the egg in the mixture.
From bakerrecipes.com

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