BACALHAU A BRAS (SALT COD SCRAMBLED WITH EGGS AND POTATOES)
Provided by Jean Anderson
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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Ayhem Doghmani
[email protected]I'm not a fan of salt cod, but I thought I'd give this recipe a try. I was pleasantly surprised! The flavors were great and the dish was easy to make.
Isaac Bayuo Denyi
[email protected]This dish was a disaster. The potatoes were mushy and the salt cod was overcooked. I would not recommend this recipe.
hillina fana
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Alicia Berrios
[email protected]This dish was a bit too salty for my taste, but I think that's because I used a bit too much salt cod. Other than that, it was a delicious and easy recipe.
David Cosloff
[email protected]I'm a big fan of salt cod, and this dish did not disappoint. The flavors were well-balanced and the texture was perfect.
Waseem Sagar
[email protected]This recipe was easy to follow and the dish turned out great! The salt cod was cooked perfectly and the potatoes were crispy and fluffy.
Arickb Tmz
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover salt cod, and it's always a crowd-pleaser.
Eric Allison
[email protected]This was a delicious and easy recipe. I used a combination of Yukon Gold and red potatoes, and they came out perfectly crispy. The salt cod was also cooked perfectly.
OLALEKAN RAHEEM
[email protected]I love this recipe! It's a great way to use up leftover salt cod. The potatoes and eggs add a nice touch of texture and flavor. I always get compliments when I make this dish.
Jacqueline Gutierrez
[email protected]This dish was easy to make and very flavorful. The salt cod was perfectly cooked and the potatoes were crispy and fluffy. I would definitely recommend this recipe.
Palky Video
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The combination of the salt cod, eggs, and potatoes was surprisingly delicious. I'll definitely be making this again.
Evans Brandoh
[email protected]This recipe was a hit with my family! The kids loved the crispy potatoes and the adults enjoyed the flavorful salt cod. It was a great meal that was easy to make and everyone enjoyed.
Khan afridi
[email protected]I've never had bacalhau a bras before, but I'm so glad I tried it! It was easy to make and incredibly flavorful. The salt cod was perfectly cooked and the potatoes were crispy on the outside and fluffy on the inside. I'll definitely be making this ag
Junaid SP
[email protected]This dish was absolutely delicious! The combination of the salt cod, eggs, and potatoes was perfect, and the flavors were incredibly well-balanced. I'll definitely be making this again soon.