Bacalhau à Brás
A Portuguese dish of flaked, desalted cod, onion and shoestring potatoes, bound with softly scrambled egg and finished with black olives and parsley.
This version for four combines desalted cod with softened onion, ready-fried shoestring potatoes and egg. Add the potatoes just before serving to preserve some of their texture, and take the pan off the heat as soon as the egg begins to set.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soften the onion and garlic
Heat the olive oil in a wide pan over medium heat. Add the onion and garlic and cook, stirring from time to time, until the onion is soft and translucent.
Ready to continue when: The onion is soft and translucent, without being deeply browned.
- 02
Warm through the cod
Add the well-drained cod to the pan and gently sauté it with the onion for about 2 minutes, stirring to distribute it.
Ready to continue when: The cod is hot and mixed with the onion, but still holds its flakes.
2 min - 03
Fold in the potatoes and egg
Add the fried shoestring potatoes and mix. Pour in the beaten eggs and stir gently until they begin to set; take the pan off the heat while the mixture is still moist.
Ready to continue when: The egg is beginning to set, but the mixture remains soft and moist, not dry.
3 min - 04
Finish and serve
Divide the bacalhau à Brás among the plates and finish with the black olives and chopped parsley. Serve straight away.
Ready to continue when: The olives and parsley are scattered over the top, and the dish is served freshly made.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Informe del Comité Científico de la ... www.aesan.gob.es/dam/jcr:93104ea0-6546-4e98-ba54-6862810e4049/TIEMPO-TEMPERATURA.pdf
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State: Published after documentary validation; no “Tested” label is shown.