Ingredients with Measurements:
- 1 pound of salt cod (bacalhau)
- 4 large potatoes, peeled and sliced into thin matchsticks
- 1 large onion, thinly sliced
- 1 cup of frozen peas
- 4 cloves of garlic, minced
- 4 eggs
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet
- Large pot for boiling potatoes and cod
- Colander
Step-by-step instructions:
1. Soak the salt cod in cold water for 24 hours, changing the water every 6-8 hours to remove the salt.
2. Boil the soaked cod in a large pot of water for 10-15 minutes until it is cooked through. Drain and remove any bones or skin. Flake the cod into small pieces and set aside.
3. Boil the sliced potatoes in the same pot of water for 5-7 minutes until they are cooked but still firm. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are caramelized, stirring occasionally for about 10-15 minutes.
5. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
6. Add the flaked cod and the cooked potatoes to the skillet and stir to combine.
7. Add the frozen peas to the skillet and stir to combine.
8. Beat the eggs in a separate bowl and pour them over the mixture in the skillet. Stir gently until the eggs are cooked and scrambled.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 24 hours (for soaking the salt cod)
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 465
Fat: 22g
Carbohydrates: 33g
Protein: 32g
Substitutions for ingredients:
- Fresh cod can be substituted for salt cod, but it will not have the same flavor.
- Sweet potatoes can be used instead of regular potatoes for a healthier option.
- Fresh green beans can be used instead of frozen peas.
Variations:
- Add sliced black olives for a briny flavor.
- Add sliced red bell peppers for a pop of color.
- Add diced tomatoes for a fresh taste.
Tips and tricks:
- Soaking the salt cod for 24 hours is important to remove the salt and rehydrate the fish.
- Be careful not to overcook the potatoes or they will turn mushy.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with fresh parsley garnish.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with a glass of white wine, such as Vinho Verde.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the eggs are not cooking through, cover the skillet with a lid to help them cook faster.
- If the potatoes are too firm, boil them for an additional 1-2 minutes.
Food safety advice:
- Make sure the salt cod is fully cooked before consuming.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bacalhau à Brás is a traditional Portuguese dish made with salt cod, potatoes, and eggs. It is believed to have originated in the Bairro Alto neighborhood of Lisbon in the 19th century.
Flavor profiles:
Savory, salty, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve hot with a side salad and a glass of white wine.
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Region: Portuguese