Ingredients with Measurements:
- 1 lb dried salt cod (bacalhau)
- 4 large potatoes, peeled and cut into matchsticks
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup olive oil
- 6 eggs
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling the cod
- Large skillet for cooking the dish
Step-by-step instructions:
1. Soak the dried salt cod in cold water for 24 hours, changing the water every 6-8 hours to remove the salt. Drain and rinse the cod.
2. In a large pot, bring water to a boil and add the cod. Boil for 10-15 minutes until the cod is cooked through. Drain and let cool. Remove the skin and bones and flake the cod into small pieces.
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 diced tomatoes and cook for 5-7 minutes until the sauce has thickened.
5. Add the flaked cod and the matchstick potatoes to the skillet and stir to combine. Cook for 10-15 minutes until the potatoes are cooked through.
6. In a separate bowl, beat the eggs with salt and pepper to taste. Pour the eggs over the cod and potato mixture and stir until the eggs are cooked through.
7. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 24 hours (for soaking the cod)
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Fresh cod can be used instead of dried salt cod
- Sweet potatoes or yams can be used instead of regular potatoes
- Canned diced tomatoes can be substituted with fresh tomatoes
Variations:
- Add sliced bell peppers or olives to the dish for extra flavor
- Use smoked paprika or chili flakes to add some heat to the dish
- Replace the parsley garnish with chopped cilantro or green onions
Tips and tricks:
- Be sure to remove all the skin and bones from the cod before flaking it
- Soak the cod for the full 24 hours to remove the salt and ensure the dish is not too salty
- Use a non-stick skillet to prevent the eggs from sticking to the pan
Storage instructions:
- Store any leftover Bacalhau à Brás in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the dish in individual bowls or on a large platter for sharing
- Garnish with additional chopped parsley or cilantro for added color
Garnishes:
- Chopped parsley, cilantro, or green onions
Pairings:
- Serve with a side of crusty bread or rice to soak up the sauce
- Pair with a light white wine, such as Vinho Verde
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Grilled asparagus or zucchini
Troubleshooting advice:
- If the dish is too salty, rinse the potatoes before adding them to the skillet to remove some of the salt.
Food safety advice:
- Be sure to cook the cod and eggs thoroughly to prevent any foodborne illnesses.
Food history:
- Bacalhau à Brás is a traditional Portuguese dish that originated in the city of Lisbon.
Flavor profiles:
- Savory, salty, and slightly sweet from the tomatoes and onions
Serving suggestions:
- Serve as a main course for dinner or lunch
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese