Name: Bacalhau à Brás (Portuguese Codfish with Potatoes)
Prep time: 40 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 500 g of salted cod; 6 egg; 4 tablespoon of sunflower oil; 4 tablespoon of olive oil; 12 firm-fleshed potato; 2 onion; 2 garlic clove; 1 pinch of parsley; 20 pitted black olive; 1 frying oil; salt (according to taste); pepper (according to taste)

Bacalhau à Brás (Portuguese Codfish with Potatoes)

A traditional dish from Portuguese cuisine, made with codfish, which I tasted during my trips to Portugal. According to Wikipedia, the origin of bacalhau à Brás is uncertain, but it is believed to have been created by a tavern owner in Bairro Alto, a picturesque neighborhood in Lisbon. The name "Brás" simply comes from his name.

Course: Main course

Preparation time: 40 minutes

Cooking time: 10 minutes

Cost per serving: 2,08 €

Energy: 691 kcal / serving

Nutritional score:

Instructions

1. Soak the codfish in water (which you should change regularly) about 24 hours before starting the preparation.
This is essential for the successful execution of this dish, otherwise it would be inedible due to excessive saltiness!
2. Cut the codfish into small pieces, carefully removing the bones.
3. Sauté the finely chopped onions and garlic in a mixture of sunflower oil and olive oil.
4. Sauté the codfish pieces with the onions and garlic for 5 minutes.
Set aside.
5. Cut the potatoes into very thin fries. Pre-cook them in a deep fryer (they should be partially cooked, not fully cooked!).
6. Mix the fries, codfish, onions, and garlic together in the pan. Heat for another 5 minutes.
7. Beat the eggs in an omelette, season with salt and pepper. Add this mixture to the codfish 1 minute before the end of cooking. Let it heat for a few moments while stirring (be careful not to overcook the eggs).
8. Sprinkle with parsley and mix.
9. Garnish with black olives and cherry tomatoes.
10. Serve with raw vegetables (sliced tomatoes, green salad, cucumber). Enjoy your meal!