Bacalhau à Brás (Portuguese Cod with Potato & Egg)
Here is a classic Azorean and Portuguese bacalhau dourado dish that I grew up eating, Bacalhau à Brás, Portuguese Cod with Potato & Egg. This bacalhau à brás recipe (Portuguese Cod with Potato & Egg) is super easy and quick to cook up.
Ingredients
- 5 potatoes
- 3 cloves of garlic
- 1 onion chopped
- 2 pre-soaked boneless cod pieces
- 6 eggs beaten
- 4 cloves of garlic minced
- 2 bay leaf
- 4 tablespoons olive oil for cooking
- A sprig of fresh parsley
- 1/2 cup black olives to decorate
- Oil for frying potatoes
Instructions
- Peel the potatoes, rince and cut them into very thin strips.
- Preheat fryer with oil and fry the potatoes.
- In the meantime shred the soaked boneless cod with your hands and set aside.
- Add the Olive oil into a deep pot, then sautee the chopped onion and the minced garlic until soft on medium low heat.
- Add the bay leafs and shredded cod and stir, then cover the pot and cook on medium low heat for 5 minutes.
- Remove the bay leafs and add the fried potato followed by the beaten eggs.
- Stir the Bacalhau mixture togther and cook for a few minutes. Do not over cook the egg in the mixture.
- Transfer the Bacalhau à Brá into a cassrole dish and garnish with parsley and decorate with black olives.
- Enoy!
