Portuguese Bacalhau à Bras Recipe

How to prepare bacalhau à bras.

Preparation time	20 min
Cooking Time	20 min
Ready In	40 min
Level of Difficulty	Easy
Servings	4

Bacalhau à bras is a traditional Portuguese dish that typically consists of shredded salt cod (bacalhau), fried potatoes, scrambled eggs, onions, and black olives. It is a popular dish in Portugal and is often served as a main course for lunch or dinner.

To make bacalhau à bras, the salt cod must first be soaked in water for at least 24 hours to remove the excess salt. The cod is then shredded and sautéed with onions until they become translucent. Next, thinly sliced potatoes are fried until they are crispy and golden brown.

The fried potatoes are then mixed with the sautéed cod and onions, and the mixture is seasoned with salt and black pepper. Finally, scrambled eggs are added to the mixture and everything is stirred together until the eggs are fully cooked. The dish is usually served hot and garnished with black olives and parsley.

Bacalhau à bras is a delicious and hearty dish that is perfect for those who love salt cod and potatoes. It is also a great way to use up leftover salt cod, and it can be easily adapted to suit individual tastes by adding different herbs or spices.

Ingredients

1 lb of salt cod1 lb of potatoes1 large onion1 garlic head6 eggsPepper to tasteParsley to tasteOlive oil to tasteSalt to tasteBlack olives to taste Get Portuguese ingredients

Directions

To prepare the Portuguese Bacalhau à bras recipe, start by having soaked the salt cod, then remove the skin and bones, and break it apart with your hands.
Meanwhile, cut the potatoes into matchsticks and the onion into fine rings.
Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.
At the same time, in a deep pan, cook the onions and garlic in olive oil until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.
At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.
Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!
The Bacalhau à bras has to be served hot, add some parsley, black olives and sprinkle with olive oil.