Bacalhau à brás

One of Portugal’s favourite recipes.

bacalhau

Ingredients:

(enough for 4)

  • 450g salted cod fillet pieces.
  • 450g potatoes or see Short Cut below
  • oil for deep frying the potatoes
  • 150g onion
  • 3-4 whole garlic cloves
  • 35-40g extra virgin olive oil (for the onions and cod)
  • 3 or 4 large eggs
  • freshly milled black pepper
  • Some parsley or fresh coriander for decoration
  • some black olives for decoration

Method:
Wash off any excess salt from the pieces of cod, put them in a large bowl and cover with at least 3 times their volume of cold water. Place the cod in the fridge for 24 hours, changing the water at least 4 times. You don’t need to remove all the salt from the fillets,  just re-hydrate and remove the excess salt if in doubt pick a little bit of flesh from the centre to taste how salty it is. Peel and cut potatoes into matchstick strips, a mandolin is good for this, but if you don’t have one use a knife and cut them as thin as possible. Then fry the matchsticks in a deep pan of oil until golden. Before frying it’s best to wash off excess starch so they don’t stick to each other and drain them well. Deep fry over a high heat otherwise they’ll soften and soak up oil

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: