Bacalhau a Bras is one creamy and perfect dish. It comes from Portugal, where it was designed by a gentleman, the owner of a tavern in Lisbon. Since then, Portugal has accepted Bacalhau and Bras with open arms.
The dish consists of chopped cod, potatoes, and eggs. These are the main ingredients of this dish, and inside are olives, spices such as salt, pepper, and parsley. The cod used in the preparation of Bacalhau and Bras should be unsalted. Since cod is usually bought salted, you will need to desalt it. The desalting process is very simple, and you will be able to read it below.
The fact is that this dish is easy to prepare. In addition, it is healthy and rich in nutrients that will supply you with a daily dose of vitamins and healthy acids.
Preparing this dish will also bring you new culinary skills. “A Bras” is a skill often used in the preparation of vegetables and mushrooms. Let’s prepare Bacalhau a Bras.
Ingredients needed to prepare Bacalhau a Bras
1 cod (larger)
3 medium potatoes or 1 larger
6 eggs (5 yolks and 1 whole)
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
A handful of olives
You buy cod fresh, with bones. If you don’t have access to fresh, buy salted one. Since it is not good to use salted codfish you will have to go through a desalting process. Desalting cod is done as follows. Wash the cod underwater, you must remove all the salt you can. Then leave the cod in a bowl, covered with water. It will have to stand in the water for approx. 6 to 8 hours. It is desirable to change the water at half that time. If you think the cod should still be soaking in the water, feel free to change the water a third time and leave it longer. That way you will get the perfect fish for Bacalhau a Bras. The Bacalhau a Bras recipe does not use cod skin and bone. Before the main preparation, ie cooking the cod, remove all the skin and bones. This will, among other things, make it easier for you to chop cooked cod.
Preparation of Bacalhau a Bras
Once the desalting process is over (usually best prepared the day before), we move on to the rest of the recipe. You can now start cooking the fish. Put the whole cod in the pot of water. It will cook for about 15 minutes. Note that after 15 minutes the cod will not be cooked, you will finish it in the pan later. Once cooked, remove the bones and skin and chop it. Store the water in which the cod was cooked.
You must cut the potatoes that you have washed and peeled them into sticks. The sticks should be like those with french fries, this way the ingredients will blend better. (You can also use grated). Once you have sliced the potatoes, soak up the excess water with a kitchen towel. Fry the potatoes in small quantities in a deep fryer. If you don’t have a deep fryer, fry them in a pan, but keep in mind that each potato must be fried without touching the others. If you put in too much, you will have some that are overcooked and some will be undercooked.
While the potatoes are frying, prepare the onions and garlic. Peel an onion and cut it in half. Cut the onion so that the strips fall out and put it in a pan on which you have put a lot of oil. It is best to use olive oil. Fry the onion for about 2 minutes and add the bay leaf. The bay leaf will give a special flavor to the dish, and it is taken out when you add the fish to the onion. Once you have inserted the bay leaf, add the garlic. For optimal flavor, it is best to cut the garlic into strips. Put it in a pan with onions and be careful not to burn it.
When each part is cooked, mix everything, add salt, pepper, and parsley. Finally, add the olives. Mix all ingredients. Add scrambled eggs (5 yolks and 1 whole) and stir and cook for up to 5 minutes. Eggs must not become scrambled eggs.
Serving Bacalhau a Bras
This dish is eaten hot, with olives added directly to the pan. The taste is not too salty, just because of the desalting process explained above. The taste is mild and a bit fishy. You can enrich this taste additionally with bread, fresh, purchased, however you like. Of course, you can also make a mild salad that will not take on the role of the main dish. If even that is not enough for you, you can cook rice in a ratio of 2: 1 water and rice. Add a little butter for a richer taste, and you can also season it with a pinch of parsley left over from before. This meal will definitely stay in your memory, both because of its simple preparation and because of its enchanting taste. Serve it as a main course for lunch, dinner, and if you have anything left, feel free to leave it for lunch at work. It can stand in the fridge for up to two days covered with a lid. But we still doubt that you will have anything left, because once you try this creamy delicacy, you won’t leave it unfinished. Enjoy!