Best 4 Portuguese Bacalhau à Brás Salt Cod And Potatoes Recipes

Embark on a culinary journey to Portugal with our enticing collection of Bacalhau recipes, showcasing the versatility and delectable flavors of this beloved salted cod. From the classic Bacalhau à Gomes de Sá, a casserole brimming with layers of potatoes, onions, and a rich tomato sauce, to the hearty Bacalhau com Natas, a creamy and comforting dish featuring codfish enveloped in a velvety béchamel sauce.

For those seeking a more traditional experience, the Bacalhau à Brás, a delightful combination of shredded codfish, potatoes, onions, and parsley, is sure to impress. And for a taste of the sea, the Bacalhau com Broa, featuring succulent codfish baked with cornbread crumbs and a hint of lemon, is an absolute must-try.

Vegetarians and seafood enthusiasts alike will find solace in the Bacalhau à Gomes de Sá Vegetariano, a meatless rendition of the classic dish, and the Bacalhau com Grão-de-Bico, a flavorful combination of codfish and chickpeas simmered in a rich tomato sauce.

Each recipe is meticulously crafted to highlight the unique qualities of Bacalhau, ensuring an unforgettable culinary experience. Whether you're a seasoned chef or just starting your culinary adventure, these recipes will guide you effortlessly through the process of creating authentic Portuguese Bacalhau dishes that will tantalize your taste buds and transport you to the heart of Portugal's rich culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

MARIA'S PORTUGUESE BACALAU

Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories World Cuisine Recipes European Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

Soak the dried salted cod in cold water for 24 hours, changing the water several times.
Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)

Portuguese Bacalhau à Brás (Salt Cod and Potatoes) image

This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal. Cooked for many occasions and well enjoyed. To save yourself time you can prepare the potatoes ahead of time and let them soak in water untill you are ready to start your dish. Also please note, the Cod must be soaked in water overnight. However if you miss this step you can boil the Cod in a pot of water and keep changing the water a few times. This is to remove the salt from the Cod. Use Boneless Salted Cod (not frozen). You can find this in many Super Markets. I have mentioned below that you can also use a Food Processor and shred the potatoes and onion for ease. You can also cheat by using a family size bag of shoestring french fries ;) Prep time does not include soaking of the Cod.

Provided by daisygrl64

Categories High Protein

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2-2 lbs dried salt cod fish
8 russet potatoes, peeled, cut into matchstick pieces (I am basing the serving by 2 potatoes per person)
olive oil, divided
3 medium size onions, cut in half, then sliced thinly (like half moon slices)
4 bay leaves
6 -8 eggs, beaten
1/4 cup chopped parsley
2 tablespoons minced garlic
1 teaspoon hot pepper flakes (optional)
3 dashes Tabasco sauce (optional)
green olives, or
black olives
salt and black pepper (according to taste)
lemon wedge
you can use a food processor to shred the potatoes and onions. you can also cheat by using a family French fries

Steps:

Note: Soak Cod fish in water overnight.
Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
add the parsley and let saute a bit.
add flaked Cod and keep tossing until Cod gets warm.
add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
Once you are done with your Cod and eggs mixture.
Combine fries with Cod mixture.
add olives if using.
taste, add salt and black pepper if needed.
when serving squeeze lemon juice from a slice of lemon ontop.
add dash of tabsco sauce if using.
Enjoy.

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Salt Cod, Onions and Potatoes: Bacalhau A Gomes De Sa image

Provided by Food Network

Categories main-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard-boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Steps:

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
Preheat the oven to 350 degrees F.
Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BACALHAU A BRAS (SALT COD SCRAMBLED WITH EGGS AND POTATOES)

Bacalhau A Bras (Salt Cod Scrambled With Eggs And Potatoes) image

Provided by Jean Anderson

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 ounces boneless dried salt cod
2 large Idaho potatoes, peeled
1 quart corn oil (for deep frying)
2 medium yellow onions, peeled and sliced very thin
2 teaspoons minced garlic
3 tablespoons robust olive oil
6 extra-large eggs
1/4 teaspoon freshly ground black pepper
1 tablespoon coarsely chopped parsley
12 oil-cured black olives

Steps:

Soak the cod overnight in several changes of cool water. Next day rinse the cod well, discard the skin, then with the fingers tear the cod into fine shreds and set aside.
Lay the potatoes, one at a time, in the feed tube of a food processor fitted with the fine shredding disc and cut them into long thin shreds. Empty into a large sieve and rinse well under cool water. Pat potatoes very dry on paper towels.
Meanwhile, heat the corn oil in deep 10-inch skillet or saute pan to 380 degrees, then fry the potatoes in small batches, separating the shreds, 8 to 10 seconds until the color of straw. With a skimmer lift the potatoes to paper towels to drain.
In a heavy 12-inch skillet (not iron) set over low heat, saute the onions and garlic in the olive oil 2 minutes until they begin to color; turn the heat to its lowest point, cover and steam 20 minutes.
Mix the cod into the onion mixture, cover and steam 10 minutes.
Quickly whisk the eggs with the black pepper until frothy. Toss half the reserved potatoes with the cod mixture, pour in the eggs and raise the heat to moderate. Scramble 1 1/2 to 2 minutes until softly set.
Ladle onto a small heated platter, wreathe with the remaining potatoes, sprinkle with parsley, garnish with black olives and serve.

Tips:

Use high-quality, thick salt cod fillets for the best results.
Soak the salt cod in cold water for at least 24 hours before cooking, changing the water every 8-12 hours. This will help to remove the excess salt.
Rinse the salt cod thoroughly before cooking to remove any remaining salt.
Bring the salt cod to a boil in a large pot of water, then reduce the heat to low and simmer for 10-15 minutes, or until the fish is tender. Do not overcook the fish, or it will become tough.
Drain the salt cod and flake it into large pieces. Remove any bones or skin from the fish.
In a large skillet, heat some olive oil over medium heat. Add the onions and garlic and cook until softened.
Add the potatoes and cook, stirring occasionally, until they are browned and tender.
Add the flaked salt cod, olives, and parsley to the skillet and stir to combine.
Season with salt and pepper to taste.
Serve immediately with a sprinkle of fresh parsley.

Conclusion:

Portuguese Bacalhau Brás is a simple but delicious dish that is perfect for a weeknight meal. It is made with salt cod, potatoes, onions, garlic, olives, and parsley. The salt cod is soaked overnight before being cooked, then flaked and added to the skillet with the other ingredients. The dish is cooked until the potatoes are browned and tender, and the salt cod is heated through. Portuguese Bacalhau Brás is a great way to enjoy the unique flavor of salt cod.