Portuguese Bacalhau à Brás

Greetings, fellow food enthusiasts! Allow me to whisk you away to the sunny shores of Portugal, where the flavors of tradition, history, and a certain fishy friend come together in a dish that is nothing short of extraordinary. Yes, my dear readers, today we embark on a culinary adventure to explore the marvelous world of Bacalhau à Brás!

Oh, bacalhau, that mysterious salted cod that has captured the hearts of many Portuguese souls, myself included. Legend has it that there are 365 ways to cook this marvelous fish, one for each day of the year. Frankly, I’m still waiting for someone to invent “bacalhau-flavored” toothpaste, but until then, let’s focus on the undisputed ruler of the bacalhau kingdom—Bacalhau à Brás.

Picture this: a fluffy mound of golden shredded cod, nestled in a bed of straw-like potato matchsticks, and sautéed with onions and garlic until they reach the perfect symphony of flavors. But wait, there’s more! Tossed into this captivating dance of ingredients are delicate strands of scrambled eggs, allowing the flavors to mingle and create a harmonious medley that will make your taste buds tango.

Legend has it that Bacalhau à Brás was born out of necessity, back when the world was deprived of refrigerators and people needed a clever way to preserve and use their beloved cod. Rumor has it that a cunning Portuguese chef, Brás by name, decided to mix cod, onions, and eggs together and created this dish that soon became the talk of the town. Well, if I had invented something as delicious as this, I would want my name associated with it too!

But what truly makes Bacalhau à Brás an adventure worth embarking on is the way it transports you back to Portugal with every bite. It is a taste that defies borders and speaks a universal language—one that says, “Hey, forget your troubles, come sit at this table, and let me take you on a journey of flavors and laughter.”

As a Portuguese woman living in the land of Uncle Sam, I’ve had my fair share of adventures introducing my American friends to the wonders of Bacalhau à Brás. The first time I served it, they were skeptical, to say the least. Their faces contorted into a curious mix of fear and curiosity as they eyed the dish before them. But oh, how the tune changed with the first bite! The initial wariness turned into wide-eyed wonder, and soon their forks were dancing with joy, chasing every last morsel around their plates.

So, my dear readers, if you’re ready to embark on a voyage of taste, to feel the rhythm of Portugal on your tongue, and to indulge in a dish that is both comforting and electrifying, I implore you to grab your apron, gather your ingredients, and join me on a culinary adventure to create the delightful Bacalhau à Brás. Trust me, it will reel you in hook, line, and sinker!

Stay tuned for my next post, where I’ll be sharing the secret to the perfect Bacalhau à Brás, along.

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 433 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14 oz of shoestring potatoes
• 6 Eggs
• 1.1 lb of shredded codfish
• 2 onions
• 3 cloves of garlic
• Parsley to taste
• 0.4 cups of milk
• 0.2 cups of olive oil
• Salt and pepper to taste
• Olives to taste

Instructions

1. Start by soaking the codfish overnight.
2. Peel and wash the onions and cut them into thin half-moons.
3. Peel and wash the garlic cloves and chop them finely.
4. Beat the eggs with the milk.
5. In a pan, heat the olive oil, add the onions and garlic, and let it cook until golden brown.
6. Then add the codfish and let it cook a little longer until it looks cooked.
7. Then add the potatoes, mix well, and pour in the eggs.
8. Let it cook, stirring constantly.
9. Remove from heat and adjust the seasoning.
10. Sprinkle with chopped parsley and olives.
11. Decorate to taste and serve.

Notes

1. Add some heat: If you like your food with a bit of a kick, try adding some red pepper flakes or diced fresh chili peppers to the onion and garlic mixture. This will give the dish a nice heat that complements the flavors of the codfish and potatoes.
2. Use fresh potatoes: Instead of using store-bought shoestring potatoes, try making your own by peeling and slicing fresh potatoes into thin matchsticks. This will give the dish a fresher taste and a more satisfying texture.
3. Add some greens: For some added nutrition and color, try adding some chopped spinach or kale to the dish. Simply stir it in with the potatoes and eggs and let it cook until wilted.
4. Experiment with herbs: While parsley is a traditional herb used in Bacalhau à Brás, don’t be afraid to experiment with other herbs such as cilantro, thyme, or rosemary. Each herb will add its own unique flavor to the dish.
5. Use high-quality olive oil: Since olive oil is one of the main ingredients in this dish, using a high-quality extra-virgin olive oil can make a big difference in the flavor. Look for an olive oil with a fruity, peppery taste that will complement the flavors of the codfish and potatoes.
6. Serve with lemon wedges: A squeeze of fresh lemon juice over the finished dish can add a bright, zesty flavor that balances out the richness of the codfish and eggs. Serve with lemon wedges on the side for an added touch of freshness.