Ingredients with Measurements:
- 500g of salt cod (bacalhau)
- 500g of potatoes
- 1 onion
- 4 garlic cloves
- 4 eggs
- 100ml of olive oil
- 50g of black olives
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Frying pan
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Soak the salt cod in water for 24 hours, changing the water every 6 hours.
2. Peel and slice the potatoes into thin strips.
3. In a large pot, boil the potatoes in salted water until they are cooked but still firm. Drain and set aside.
4. In a frying pan, heat the olive oil and sauté the chopped onion and garlic until golden brown.
5. Add the drained and shredded salt cod to the frying pan and cook for 5 minutes.
6. Add the cooked potatoes to the frying pan and mix everything together.
7. In a mixing bowl, beat the eggs and add them to the frying pan. Mix everything together until the eggs are cooked.
8. Add the black olives to the frying pan and mix everything together.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 24 hours (soaking the salt cod)
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Protein: 30g
- Carbohydrates: 40g
- Fiber: 5g
Substitutions for ingredients:
- Instead of salt cod, you can use any other type of white fish.
- Instead of black olives, you can use green olives or capers.
Variations:
- You can add sliced bell peppers or tomatoes to the recipe.
- You can add parsley or cilantro for extra flavor.
Tips and tricks:
- Make sure to soak the salt cod for 24 hours to remove excess salt.
- Be careful not to overcook the eggs, as they can become rubbery.
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 stove until heated through.
Presentation ideas:
- Serve on a large platter with a sprinkle of parsley or cilantro on top.
Garnishes:
- Sprinkle with chopped parsley or cilantro.
Pairings:
- Serve with a side of rice or bread.
Suggested side dishes:
- Rice
- Bread
- Salad
Troubleshooting advice:
- If the salt cod is still too salty after soaking, you can boil it for a few minutes to remove more salt.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of salmonella.
Food history:
- Bacalhau à Braz is a traditional Portuguese dish that originated in the city of Lisbon.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Portuguese