Ingredients with Measurements:
- 1 lb. salted cod (bacalhau)
- 1 lb. potatoes, peeled and cut into thin matchsticks
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup frozen spinach, thawed and drained
- 1/2 cup pitted black olives, sliced
- 6 eggs, beaten
- 1/4 cup olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large skillet
- Medium pot
- Colander
Step-by-step instructions:
1. Soak the salted cod in cold water for 24 hours, changing the water every 6-8 hours. Drain and rinse the cod.
2. In a medium pot, bring water to a boil and add the cod. Simmer for 10 minutes, then remove from heat and let cool. Flake the cod into small pieces, removing any bones or skin.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic and sauté until the onions are translucent.
4. Add the potatoes to the skillet and cook until they are golden brown and crispy, stirring occasionally.
5. Add the flaked cod to the skillet and mix well with the potatoes and onions.
6. Add the thawed and drained spinach and sliced olives to the skillet and mix well.
7. Pour the beaten eggs over the mixture in the skillet and stir until the eggs are cooked and scrambled.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley and serve hot.
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Fresh spinach can be substituted for frozen spinach.
- Green olives can be substituted for black olives.
- Other types of fish can be substituted for salted cod.
Variations:
- Add diced tomatoes to the skillet for a more colorful dish.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add sliced chorizo or bacon for a meatier version.
Tips and tricks:
- Make sure to soak the salted cod for 24 hours to remove excess salt.
- Cut the potatoes into thin matchsticks for a crispy texture.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
- Store any leftovers 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 and garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Green salad
- Garlic bread
Troubleshooting advice:
- If the potatoes are not crispy enough, cook them for a few more minutes.
Food safety advice:
- Make sure the salted cod is fully cooked before adding it to the skillet.
Food history:
- Bacalhau à Brás is a traditional Portuguese dish made with salted cod, potatoes, onions, and eggs.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Portuguese