Cod-based dishes are a Portuguese staple. May 29, 2018 - A classic recipe in Portugal, this bacalhau a bras combines scrambled eggs filled with fried potatoes and shards of salt cod. I do know that some years ago, on a four-day trip through Portugal, I was served bacalhau nine times, often in two ways during the same meal. Coat the bottom of an ovenproof dish with a lid, such as a Dutch oven, with a thin layer of the olive oil. Commentary: Is it worth dining out right now? Gomes de Sá was the son of a rich 19th century cod trader in Porto. To prepare the Portoguese Bacalhau à bras recipe, start having soaked the salt cod, then remove the skin and bones, and break it apart with your hands. Sign up with your email address to receive free weekly recipes. Bacalhau à Gomes de Sá is one of the most popular bacalhau (cod) recipe in Portugal. The trickiest part is making sure that the egg cooks to just the right point: not raw, but not overcooked either. Related Articles. Africa influenced the modern Portuguese menu with such foods as fresh coriander (cilantro) and what the Portuguese call piri-piri, a chili sauce using a small, hot pepper. É fácil e fica pronto num instante. When ready to cook, remove the skin and bones and break it apart with your hands. Continue stirring as the egg cooks, and remove from the heat before it solidifies completely (it should be slightly runny but not totally raw). https://easyportugueserecipes.com/bacalhau-a-bras-portuguese-cod-fish-a-bras But perhaps to an extent not seen in many other countries, certainly west European lands, Portugal for a very long time sought out and brought back the latest in foods. 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. Clams à Bulhao Pato. Ingredients: 2 lbs - unsalted cod loins (About 3 pieces) 6- large Yukon gold potatoes. This is the Portuguese word for salt cod, which has been a staple of the country’s cuisine for decades. Post was not sent - check your email addresses! The family fortune dwindled as there was a devastating fire in the warehouse. 3/4- cups finely chopped fresh parsley. Place it in a large, deep, non-reactive, oblong-shaped platter or container and add enough cold water to cover by at least 2 inches. If you can't find potato sticks, you can make your own by chopping potatoes into thin matchsticks and frying them until crispy. Feel free to add your own twists once you've mastered it, or keep it classic! Bacalhau a Bras is a very easy to prepare codfish recipe, much appreciated by the Portuguese, who can't live without it in festive occasions. Nowadays, Portugal imports about 95,000 tons of cod, most of it from Norway. Fry the potatoes of the Bacalhau à Brás Pour a good amount of olive oil into a frying pan and heat it over high flame. In a deep pan heat about 4 tablespoons of olive oil and cook onions, tomatoes and garlic until golden. Like all the best comfort foods, bacalhau à Brás is fairly easy to make. Other than soaking the bacalhau, this dish comes together quickly and is a family favorite! Sound weird? They scramble it with eggs and potatoes (today’s recipe). Bacalhau (salt cod), is the national dish of Portugal and Bacalhau à Brás is popular in the capital, Lisbon. Peel the potatoes then cut them into slices with the help of a mandoline. The Portuguese make fritters of bacalhau. Mix well and cook for about 10 minutes over medium to high heat, stirring occasionally. Cut the salt cod into large chunks and place in a glass bowl of water, then cover with plastic wrap. Every culture has its own iconic dishes that crop up on every menu and list of must-try foods. Ingredients. In Portugal today, if you ask for a bottle of hot sauce at a restaurant, you get a bottle of piri-piri. Bacalhau, salted cod, is an ingredient that is used a lot in Portuguese cooking.It is so popular in Portugal that the supermarket had a special department with just bacalhau.Bacalhau is not produced in Portugal itself, but imported from places like Norway and Iceland. (Just ask; if the counter person needs a prod, tell them that it is available via its wholesaler, Northeast Seafood.) Once it's done soaking, shred the rehydrated cod into small pieces with your hands. When not working as a translator and editor, I spend most of my time either eating, writing, or writing about eating. Mind that you can always add salt to a recipe but you cannot take it out once it’s in. Bacalhau à Brás is made with shreds of cod, thin fried potatoes, and onions, all combined mixed eggs. Bacalhau à Brás Shop selling salted dried fish (bacalhau) Salted dried codfish: This particular recipe comes from the kitchen of 33 Hostel in Ferrel, Portugal, where I had the pleasure of working this summer. Bacalhau à Brás. 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. Such was the reach of the Portuguese fishing fleet. Heat the oven to 350 degrees. Meanwhile, in a large deep pot, heat 3 tablespoons of the oil and cook the onions and garlic until golden, anywhere from 10-15 minutes. 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. Email. When I page through a cookbook from Portugal, or look at Portuguese recipes online, I am impressed just how powerful Portugal once was and how it brought to its eating and cooking parts of the world that remain with it today. Make it yourself to see what real Portuguese home cooking is meant to taste like! Prev Article. Once it reachs the required temperature, fry the potatoes. Transfer to a clay or ceramic dish and top with olives and parsley to serve. Basically, you add all the ingredients to a big pot and stir them together. 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. Preheat a deep-fryer or deep pan of oil until 150°C. It is usually garnished with black olives and sprinkled with fresh parsley. Place the bowl in the fridge and soak the cod for 24-48 hours. De Gama brought back to Portugal a wealth of spices still tasted throughout Portuguese cooking: mustard, peppercorns, nutmeg and cinnamon, to name but four. Ingredients. Once it’s done, top it with sprigs of fresh parsley and olives to add some color to an otherwise monochromatic meal. Cook for about 5 … Google+. It’s a rich, creamy concoction that I think of as the Portuguese version of mac and cheese. Or that there are as many ways to prepare bacalhau as days in the year. (For its part, Brazil got the vine, pigs and, interestingly, via Portugal’s holdings in Africa, sugar cane.). (See note on procedure.) www.portugueselanguageguide.com/culture/portugal/recipes/bacalhaubras.asp Add the pieces of cod and cook for 4 minutes, stirring gently, until the fish softens and everything soaks up the oil. Sources for dried, salted cod — by whatever name — in the Denver area include Tom’s Seafood & Specialties in Lakewood, Spinelli’s Market in Park Hill and, get this, any Safeway can order it for you at its fish and butcher counter.