Ingredients with Measurements:
- 1 lb. of salted codfish (bacalhau)
- 4 large potatoes, peeled and sliced into thin matchsticks
- 1 large onion, thinly sliced
- 4 cloves of garlic, minced
- 1/2 cup of olive oil
- 6 eggs
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large skillet
- Medium-sized pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the salted codfish in water for at least 24 hours, changing the water every 6-8 hours to remove the excess salt. Once the codfish is desalted, remove the skin and bones and shred it into small pieces.
2. In a medium-sized pot, boil the sliced potatoes for 5 minutes or until they are cooked but still firm. Drain the potatoes in a colander and set them aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic and sauté until the onion is translucent.
4. Add the shredded codfish to the skillet and stir until it is well combined with the onion and garlic mixture.
5. Add the boiled potatoes to the skillet and stir until they are well combined with the codfish mixture.
6. In a mixing bowl, whisk the eggs with salt and pepper to taste.
7. Pour the egg mixture over the codfish and potato mixture in the skillet and stir until the eggs are cooked and scrambled.
8. Sprinkle the chopped parsley over the top of the dish and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Instead of salted codfish, you can use fresh cod or any other white fish.
- Instead of potatoes, you can use sweet potatoes or yams.
- Instead of parsley, you can use cilantro or chives.
Variations:
- Add sliced bell peppers or tomatoes to the dish for extra flavor and color.
- Use smoked paprika or cumin to season the dish.
- Add sliced olives or capers for a salty kick.
Tips and tricks:
- Make sure to soak the salted codfish for at least 24 hours to remove the excess salt.
- Boil the potatoes until they are cooked but still firm to prevent them from becoming mushy in the dish.
- Whisk the eggs well to ensure that they are evenly distributed throughout the dish.
Storage instructions:
- Store any leftover Bacalhau à Brás in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Bacalhau à Brás in a skillet over medium heat until it is heated through.
Presentation ideas:
- Serve the Bacalhau à Brás in individual bowls or on a large platter.
- Garnish the dish with additional chopped parsley or sliced lemons.
Pairings:
- Serve the Bacalhau à Brás with a side salad or roasted vegetables.
- Pair the dish with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the dish is too salty, rinse the codfish and potatoes under cold water before cooking.
- If the eggs are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure that it is safe to eat.
- Store any leftover Bacalhau à Brás in the refrigerator within 2 hours of cooking.
Food history:
- Bacalhau à Brás is a traditional Portuguese dish that originated in the city of Lisbon. It is made with salted codfish, which was a staple food in Portugal due to its long shelf life.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve the Bacalhau à Brás with a side of crusty bread to soak up the flavorful sauce.
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Region: Portuguese