Bacalhau a Bras ~ Salt Cod, Potatoes & Eggs
User Reviews
4.8
-
Prep Time
45 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
-
Servings
6 servings
-
Calories
572 kcal
-
Course
Main Course
-
Cuisine
Portuguese
Bacalhau a Bras ~ Salt Cod, Potatoes & Eggs
Description
Bacalhau a Bras uses salt cod that has been soaked overnight and cooked, then flaked to remove bones. Potatoes are peeled and cut into thin strips, pan-fried in batches to achieve a crisp, golden texture. Onions are sautéed with bay leaf until golden and tender before being combined with the fish and potatoes.
Eggs whisked with salt, pepper, and parsley are stirred into the fish and potatoes over medium heat until just softly set, giving the dish a creamy consistency without becoming dry. The mix is transferred to a platter and garnished with olives and remaining parsley, adding color and a slightly briny contrast.
This dish works well as a satisfying main course, offering a balance of textures from the tender cod and fluffy eggs to the crispy potato sticks.
Ingredients
- 1 pound salt cod soaked overnight and cooked, dried
- 7 tablespoons olive oil divided
- 1 1/2 pounds russet potato peeled, cut into matchstick-size strips (about 6 cups
- 1 large onion thinly sliced
- 1 bay leaf
- 8 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 4 tablespoons parsley divided, flat-leaf; chopped
- 18 black olives or green olives
Instructions
- Flake the fish, discarding any bones.
- Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.
- Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf.
- Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes.
- Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes.
- Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 572kcal | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 59g | 118% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 363mg | 121% |
| Sodium | 5738mg | 239% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
