Ingredients with Measurements:
- 1 lb salt cod (bacalhau), soaked overnight and flaked
- 4 large potatoes, peeled and cut into matchsticks
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, roasted and sliced
- 1 yellow bell pepper, roasted and sliced
- 1/2 cup olive oil
- 6 eggs
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet
- Oven
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium heat. Add sliced onions and minced garlic and sauté until onions are translucent.
3. Add the flaked salt cod and sauté for 2-3 minutes.
4. Add the matchstick potatoes to the skillet and continue to sauté until the potatoes are cooked through and lightly browned.
5. In a separate bowl, beat the eggs and season with salt and pepper.
6. Pour the beaten eggs into the skillet with the salt cod and potatoes. Stir gently until the eggs are cooked and scrambled.
7. Add the roasted bell peppers to the skillet and stir to combine.
8. Transfer the skillet to the oven and bake for 5-7 minutes, or until the top is lightly browned.
9. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 4-6
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Fresh cod can be substituted for salt cod.
- Red and yellow bell peppers can be substituted for any color bell pepper.
- Chives or green onions can be substituted for parsley.
Variations:
- Add sliced olives or capers for a briny flavor.
- Add sliced chorizo or bacon for a meatier dish.
- Use sweet potatoes or yams instead of regular potatoes for a sweeter twist.
Tips and tricks:
- Be sure to soak the salt cod overnight to remove excess salt.
- Use a non-stick skillet to prevent sticking.
- Serve with a side of crusty bread to soak up the juices.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
- Serve in individual ramekins for a fancy presentation.
- Garnish with additional roasted bell peppers or sliced olives.
Garnishes:
- Chopped parsley
- Sliced olives
- Roasted bell peppers
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the potatoes are not cooked through, cover the skillet with a lid and cook over low heat until tender.
Food safety advice:
- Be sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
- Bacalhau à Brás is a traditional Portuguese dish made with salt cod, potatoes, and eggs. It is said to have been created by a chef named Brás who worked in a Lisbon restaurant in the 19th century.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Portuguese