Best Portuguese Bacalhau à Brás Salt Cod And Potatoes Recipes

Portuguese Bacalhau à Brás (Salt Cod and Potatoes) image

Provided by daisygrl64

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs dried salt cod fish
8 russet potatoes, peeled, cut into matchstick pieces (I am basing the serving by 2 potatoes per person)
olive oil, divided
3 medium size onions, cut in half, then sliced thinly (like half moon slices)
4 bay leaves
6 -8 eggs, beaten
1/4 cup chopped parsley
2 tablespoons minced garlic
1 teaspoon hot pepper flakes (optional)
3 dashes Tabasco sauce (optional)
green olives, or
black olives
salt and black pepper (according to taste)
lemon wedge
you can use a food processor to shred the potatoes and onions. you can also cheat by using a family French fries

Steps:

Note: Soak Cod fish in water overnight.
Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
add the parsley and let saute a bit.
add flaked Cod and keep tossing until Cod gets warm.
add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
Once you are done with your Cod and eggs mixture.
Combine fries with Cod mixture.
add olives if using.
taste, add salt and black pepper if needed.
when serving squeeze lemon juice from a slice of lemon ontop.
add dash of tabsco sauce if using.
Enjoy.

Bacalhau A Bras (Salt Cod Scrambled With Eggs And Potatoes) image

Provided by Jean Anderson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

6 ounces boneless dried salt cod
2 large Idaho potatoes, peeled
1 quart corn oil (for deep frying)
2 medium yellow onions, peeled and sliced very thin
2 teaspoons minced garlic
3 tablespoons robust olive oil
6 extra-large eggs
1/4 teaspoon freshly ground black pepper
1 tablespoon coarsely chopped parsley
12 oil-cured black olives

Steps:

Soak the cod overnight in several changes of cool water. Next day rinse the cod well, discard the skin, then with the fingers tear the cod into fine shreds and set aside.
Lay the potatoes, one at a time, in the feed tube of a food processor fitted with the fine shredding disc and cut them into long thin shreds. Empty into a large sieve and rinse well under cool water. Pat potatoes very dry on paper towels.
Meanwhile, heat the corn oil in deep 10-inch skillet or saute pan to 380 degrees, then fry the potatoes in small batches, separating the shreds, 8 to 10 seconds until the color of straw. With a skimmer lift the potatoes to paper towels to drain.
In a heavy 12-inch skillet (not iron) set over low heat, saute the onions and garlic in the olive oil 2 minutes until they begin to color; turn the heat to its lowest point, cover and steam 20 minutes.
Mix the cod into the onion mixture, cover and steam 10 minutes.
Quickly whisk the eggs with the black pepper until frothy. Toss half the reserved potatoes with the cod mixture, pour in the eggs and raise the heat to moderate. Scramble 1 1/2 to 2 minutes until softly set.
Ladle onto a small heated platter, wreathe with the remaining potatoes, sprinkle with parsley, garnish with black olives and serve.