26 July, 2018
Eat Portuguese! Bacalhau A Bras! (Bras Style Cod)
Cod is king in Portugal. There is a different cod dish for every day of the week available making it the one ingredient every single citizen has at least tried in their lives. It is healthy, being a fish that is a good source of protein and omega-3. The fish can be cooked a variety of ways including baked, sautéed, roasted, fried, braised, poached, boiled and grilled. But it’s a strong flavored fish, up there with sardines and salmon, especially if it is salt-dried first so it can deter a few novices from eating it. So how do we get more of you to eat more of cod?
Simple: We give you the quintessential Cod Starter Dish as your first taste. This dish, Bacalhau a Bráz, named after the Lisbon bar chef who made it popular, is “THE” cod-starter dish and a good main dish that is still popular even among the most veteran cod eaters.
Give it a shot and enter the cod side of the world that is Portuguese cuisine.
- 12″ non-stick pan (these work great and last a long time )
- Slotted Spoon
- Mesh Strainer Spatula (I use this one)
- Medium Pot
- 2 mixing bowls (Steel or Glass)
- Olive Oil, 1 cup
- Large Garlic Cloves, 4, sliced
- Russet Potatoes, 4, peeled and cut julienne
- Large Eggs, 3
- Salt Cod, Re-hydrated, 1 Lb
- Medium Onion, 2, cut in thin circles
- Bay Leaf, 1
- Fresh Parsley, 1 cup, rough diced
- Fresh lemon, one quarter
Directions for Cod a Bras:
Place the cod into a pot and cover with water. Boil the cod for about 15 minutes. Remove from heat and let cool in the bowl. When cool, remove all skin and bones, shred the fish to pieces smaller than a dime and set aside. Wash the potatoes of any starch and pat dry.
Heat the pan over medium heat and add olive oil. When the oil is hot, add the garlic. Let cook until the edges of the garlic start to turn golden then remove all garlic with slotted spoon, leaving oil in pan. Keep oil over medium heat.
Add the potatoes and pan fry until they are cooked through, then remove them from the pan still leaving the oil. Make sure to keep the oil clean by using the strainer to pick up any loose bits floating around. Keep oil over medium heat.
Add the sliced onion to the pan and fry until soft and golden. Remove and still keep oil in pan. Set aside. Keep oil over medium heat.
Add the bay leaf and the cod to the pan. Quickly fry and toss the cod for 5 minutes till edges are lightly crisped. Remove and set aside. Remove all but a tablespoon of oil from the pan and any leftover food bits. Keep at medium heat.
Combine the potatoes, onions and fish in the mixing bowl and stir lightly to mix but not break too many potato sticks.
Beat the eggs and pour into pan. Stir so that you scramble them well and keep them moist, avoid browning; About 3 minutes. Remove and stir them with the rest of the cod / potato/ onions. Place on plate or tray and top with parsley and the toasted garlic slices. Squeeze the lemon on top. You can also garnish with black olives for an added touch. Serve Hot