Bacalhau à Brás
Bacalhau à Brás is a classic Portuguese dish made from shreds of salted cod, onions and tiny chopped fried potatoes and scrambled eggs. My friend Ana’s version is garnished with parsley, and served with a side of turnip greens.
Ingredients:
Grelos avec 3x ail (Turnip greens with 3 cloves garlic)
3x Oeuf (3 eggs)
500g Bacalhau (White Cod)
60g Persil (55g for Sauté, additional 5g for garnish)
800g Pomme de Terre (Potatoes)
1x Oignon (Yellow Onion)
Huile d’Olive (Olive Oil)
15 ml Piment (Pimento Pepper)
Sel and Poivre (Salt and Pepper)
Directions:
Bacalhau à Brás
Shred your Bacalhau into bite-size pieces.
If you bought your Bacalhau as a filet, make sure there are no bones left!
If you bought your Bacalhau in dehydrated pieces, you need to rehydrate your Bacalhau before shredding by placing the dried Bacalhau in a bowl of water for several hours, changing out the water once halfway through. Many dehydrated Bacalhaus are salted, so changing out the water removes excess salt before cooking
Dice your onion and set aside
Cube the potatoes into small, even, bite-size pieces
In a pan over medium-high heat, add 3 tablespoons of olive oil, or enough to coat the bottom of the pan. Add your potatoes in one layer, spreading them out as evenly as possible so that every piece gets some crispy love! Cook for 4-5 minutes on one side. Toss/stir the potatoes in the pan just one time and cook for another 4-5 minutes until the potatoes are a crispy golden brown. Remove potatoes from the heat and place them on a plate with 2 paper towels to drain out any excess oil
In a pan, add 2 tablespoons of olive oil over medium-high heat. Add in your onions and saute for 2-3 minutes until translucent
Add in your Bacalhau, cook for 3-4 minutes, and season with salt and pepper
Scramble 3 eggs and add into your pans with the onions and Bacalhau, season with pimento pepper
Fold in your golden potatoes and turnip greens just enough to warm them up since they are already fully cooked, no more than minutes - turn off heat. Season one more time with salt and pepper, give it a good stir.
Plate and garnish with parsely! Optional: serve with fresh bread
Turnip Greens:
In a pot, bring water to a boil and toss in your Turnip Greens. Cook for about 3-5 minutes, just enough to be fully defrosted. Immediately drain your turnip greens and make sure to get rid of as much excess water as possible
In the same (now dry) pot on medium heat, add 3 cloves of minced garlic and a tablespoon of olive oil. Add in your drained turnip greens and saute for 3-5 minutes, just enough to cook them through. Turnip greens have a similar texture to spinach, so you should see a lucious dark green color as they cook through. Remove from heat and set aside
This dish is so satisfying, requires minimal ingredients, and is easy to make! It’s perfect on a lazy Sunday morning, I hope you try it with your loved ones soon
