Bacalhau à Bráz Recipe: A Portuguese Classic
Category: One-Pot Dishes
Servings: 4
Experience the delightful flavors of Portugal with Bacalhau à Bráz, a comforting dish of shredded codfish, crispy potatoes, and tender onions, all bound together with silky eggs and aromatic herbs. This classic recipe will bring the rich traditions of Portuguese cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted Codfish (Baccalà) | 400 g |
| Potatoes | 500 g |
| Whole Milk | 600 ml |
| White Onions | 3 medium |
| Black Olives | As needed |
| Eggs | 4 |
| Garlic | 1 clove |
| Fresh Parsley | 1 bunch |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Peanut Oil (for frying) | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Sodium | 1200 mg |
Instructions
Step 1: Prepare the Salt Cod
-
Desalting:
- Place the salted codfish in a large bowl of cold water. Allow it to soak for about 24 hours, changing the water 3-4 times during this period to remove excess salt.
- For the final soak, use whole milk instead of water. This not only softens the fish but also imparts a subtle sweetness.
-
If using pre-soaked codfish:
- Let the cod soak in milk for an hour before proceeding.
-
Cleaning:
- Drain the fish and place it in hot water for a few minutes to loosen the skin. Remove the skin and bones, then shred the codfish into small pieces using your fingers. Set the prepared fish aside.
Step 2: Prepare the Potatoes
-
Washing and Cutting:
- Peel the potatoes and rinse them thoroughly. Slice them into thin rounds, then cut the slices into matchstick-sized strips.
-
Prevent Browning:
- Place the potato strips in a bowl of cold water to keep them from discoloring.
-
Frying:
- Heat peanut oil in a deep pan to 170–180°C (340–355°F). Dry the potato strips with a clean towel, then fry them in small batches until they are lightly golden and crispy.
- Remove the potatoes from the oil and place them on paper towels to drain excess oil.
Step 3: Sauté the Aromatics
- Thinly slice the white onions and finely chop the garlic.
- Heat a generous amount of extra virgin olive oil in a large skillet over low heat.
- Add the onions and garlic to the pan. Cook gently, stirring occasionally, until the onions are soft and translucent.
Step 4: Combine the Ingredients
- Add the shredded codfish to the skillet with the onions. Stir well and cook over medium-low heat for a few minutes, allowing the flavors to meld.
- Toss the fried potatoes into the skillet, mixing gently to combine them with the cod and onions.
Step 5: Prepare the Eggs
- In a bowl, whisk together the eggs with a pinch of salt and black pepper until smooth.
- Pour the beaten eggs over the skillet mixture, stirring gently to ensure the eggs coat the fish and potatoes evenly. Cook briefly until the eggs are just set.
Step 6: Garnish and Serve
- Finely chop the parsley and sprinkle it over the dish.
- Add a handful of black olives for a burst of color and briny flavor.
- Serve the Bacalhau à Bráz immediately, ensuring it is piping hot.
Tips for Success
- Use a thermometer to maintain the correct frying oil temperature for perfectly crisp potatoes.
- Avoid overcooking the eggs; they should remain soft and creamy.
- For an authentic touch, pair this dish with crusty bread and a crisp white wine.
Discover the magic of Bacalhau à Bráz and let its simple yet rich flavors transport you to the sun-kissed shores of Portugal. Perfect for cozy family dinners or a unique addition to a dinner party menu, this dish is a testament to the beauty of traditional Portuguese cuisine.
