Ingredients with Measurements:
- 1 lb dried salt cod (bacalhau)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 lb potatoes, peeled and cut into matchsticks
- 8 oz mushrooms, sliced
- 1/2 cup heavy cream
- 6 eggs
- 1/2 cup olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special Equipment Needed:
- Large pot for boiling the cod
- Large skillet or wok
- Whisk
Step-by-Step Instructions:
1. Soak the dried salt cod in cold water for at least 24 hours, changing the water every 6-8 hours.
2. Drain the cod and place it in a large pot with enough water to cover it. Bring to a boil and simmer for 15-20 minutes, or until the cod is cooked through.
3. Drain the cod and let it cool. Remove the skin and bones, and flake the flesh into small pieces.
4. In a large skillet or wok, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent.
5. Add the sliced potatoes and mushrooms to the skillet and cook until the potatoes are tender.
6. Add the flaked cod to the skillet and stir to combine.
7. In a separate bowl, whisk together the eggs and heavy cream. Pour the egg mixture over the cod and potato mixture in the skillet.
8. Cook, stirring constantly, until the eggs are set and the mixture is creamy.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 24 hours (for soaking the cod)
Cooking time: 45 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 32g
Protein: 35g
Carbohydrates: 20g
Fiber: 3g
Sugar: 3g
Sodium: 1500mg
Substitutions for ingredients:
- Fresh cod can be used instead of dried salt cod.
- Any type of mushroom can be used in place of the sliced mushrooms.
Variations:
- Add diced tomatoes to the skillet for a burst of acidity.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add sliced chorizo or bacon for extra flavor.
Tips and Tricks:
- Be sure to soak the dried salt cod for at least 24 hours to remove excess salt.
- Use a wok instead of a skillet for easier stirring.
- Don't overcook the eggs, as they will become dry and rubbery.
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 in individual bowls or on a large platter for sharing.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- White wine
Suggested Side Dishes:
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the mixture is too dry, add more heavy cream.
- If the mixture is too wet, cook for a few more minutes to evaporate excess liquid.
Food Safety Advice:
- Be sure to cook the cod and eggs thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food History:
Bacalhau à Brás is a traditional Portuguese dish made with dried salt cod, onions, and potatoes. It is believed to have originated in the 19th century in the Bairro Alto neighborhood of Lisbon.
Flavor Profiles:
Salty, creamy, savory
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Portuguese