Fish & seafood
Bacalhau a Bras
Shredded codfish with straw potatoes and egg, Portuguese-style.
Gluten-free
Ingredients
- 400 g desalted, shredded salt cod
- 3 potatoes, in thin matchsticks
- 2 onions, sliced
- 2 garlic cloves
- 5 eggs
- Black olives to taste
- Chopped parsley
- 3 tablespoons olive oil
- Salt and pepper to taste
Step-by-step
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- Fry the matchstick potatoes in plenty of oil until golden and set aside on paper towel.
- Put the onion and garlic in the mixing bowl and chop 4 sec, speed 5.
- Add the oil and sauté 6 min, Varoma, speed 1.
- Add the cod and cook 6 min, Varoma, reverse, spoon speed.
- Beat the eggs separately, add the cod and fried potatoes to a pan and stir over low heat with the egg until creamy and set.
- Serve with black olives and chopped parsley.
Tips
- The egg should stay creamy, not dry.
- Desalt the cod for 24 hours, changing the water several times.
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