Fold in the reserved potatoes and stir while adding the eggs, cooking the eggs until they are just set, about 3 minutes, minding that they do not harden. It’s usually in the range of $13-$15 a pound. De Gama brought back to Portugal a wealth of spices still tasted throughout Portuguese cooking: mustard, peppercorns, nutmeg and cinnamon, to name but four. This recipe comes by way of a friend of mine, Rui Abecassis, who lives near Lisbon and works there in the olive oil and wine businesses. Gomes de Sá was the son of a rich 19th century cod trader in Porto. Cover the container with plastic wrap and place in the refrigerator for 12-18 hours, changing out the water a few times depending on the size and thickness of the cod. They boil it and bake it and grill it. This is the Portuguese word for salt cod, which has been a staple of the country’s cuisine for decades. Basically, you add all the ingredients to a big pot and stir them together. Prev Article. (See note on procedure.) É fácil e fica pronto num instante. Commentary: Is it worth dining out right now? These seemingly random ingredients come together to form a perfectly salty, soft, spoonable mixture that’s surprisingly addictive. Portugal is no exception, and bacalhau à Brás is the quintessential example. Serves 4-6. Following a mediterranean diet will make you healthy and if you have some extra weight, loosing them. Cod-based dishes are a Portuguese staple. The longer it soaks, the less salty it will be. Bacalhau à Brás Shop selling salted dried fish (bacalhau) Salted dried codfish: This is just one of the over 400 traditional bacalhau recipes engrained in the portuguese food culture; you could eat codfish every day for over a year and never have the same dish twice. It’s hard to stop once you’ve started, but be careful—this is no light lunch. Bacalhau à Gomes de Sá is one of the most popular bacalhau (cod) recipe in Portugal. I have seen … When ready to cook, remove the skin and bones and break it apart with your hands. Feel free to add your own twists once you've mastered it, or keep it classic! Serves 4-6. Bacalhau à Brás (cod à la Brás), also known as bacalhau dourado (golden bacalhau) is a traditional Portuguese dish prepared with shredded, salted cod, onions, garlic, thin matchstick fried potatoes, and scrambled eggs, topped with black olives and sprinkled with fresh parsley. To answer that question, let’s start with bacalhau. Bacalhau is the Portuguese national protein. And then there is bacalhau: dried, salted cod. Portuguese bacalhau à brás recipe leite s culinaria bacalhau à brás salt cod eggs and potatoes recipe russ bacalhau à bras recipe bacalhau à brás salt cod with potatoes and eggs recipe on food52. You'll get a copy of my Spanish Cooking Essentials checklist when you do! Clams à Bulhao Pato. Rehydrate the bacalhau (salted cod) for 48 hours by soaking in cold water and changing the water every 12 hours. Colorado man with ties to militia movement charged in U.S. Capitol riot for allegedly assaulting police officer, Get Cooking: A look at bacalhau à brás, a Portuguese dried, salted cod dish, This spicy white bean soup is a poem in a pot, A January menu that comforts and restores, Get Cooking: Resolved to enjoy more veggies. Of this, 61,000 tons are brought in fresh and salted and dried in Portugal. Turn the heat down to low, add the potato sticks and stir to combine. Other than soaking the bacalhau, this dish comes together quickly and is a family favorite! Recipe: Bacalhau à Brás recipes. Consequently, the Portuguese were some of the first cooks to use what we consider to be a modern technique, the spice rub. Add the eggs to the pan gradually, stirring as you go. Google+. Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Submit to Stumbleupon (Opens in new window). Transfer to a clay or ceramic dish and top with olives and parsley to serve. It was ‘invented’ in the time that we did not yet have refrigerators to store fish. Once the onion and garlic are fragrant and golden, add the cod and cook until it absorbs the oil. This has less to do with its ingredients and more to do with the feeling it inspires; eating it feels like receiving a warm hug. You can also add extra ingredients; Maura likes to add shredded carrot and leeks to the onion and garlic mixture, and chopped prawns along with the cod. Pinterest. Originally from Asheville, North Carolina, I moved first to Spain and then to Portugal to pursue my interests in linguistics, cross-cultural communication, and—of course—food. In a large skillet, fry the potatoes, in batches, in 4 tablespoons of the olive oil, about 7 minutes a batch, until they are golden brown and slightly crisped. Bacalhau à Brás, fish and potatoes, scrambled eggs, Easy Ensaimada Recipe (Ensaimada Mallorquina), Why I’m In Love With Ginjinha – Portugal’s Sour Cherry Liqueur, Broas de Mel Recipe – Make Portuguese Honey Cookies at Home, Chicago Comfort Food with Sunshine and Siestas, Seattle Comfort Food with Courtney of Adelante. Step 02 Meanwhile, cut the potatoes into matchsticks and the onion into fine rings. Subscribe for free weekly recipes and you'll get a copy of Spanish Cooking Essentials checklist! Continue stirring as the egg cooks, and remove from the heat before it solidifies completely (it should be slightly runny but not totally raw). 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