Bacalhau À Brás | Portuguese Salt Cod, Potatoes & Eggs

Essential ingredients for a traditional Bacalhau à Brás recipe. 1 – Cod Fish Salted Shredded Sr. Bacalhau 500g | FRZS-BAC3517 1 – Olive Oil Oliveira da Serra Selecao Maduro 750ml | OIL-OLI5874 1 – Barrosa Fried Straw Potatoes Bag 160g | GRO-SNK4991 1 – Olives Black Macarico 261/290 Jar 220g | GRO-OLV4564 1 – Parsley Margao Sachet 6g | SEA-HRB7074 1 –  Black Pepper 40g | SEA-SPI7250  RECIPE: INGREDIENTS 1 package Barrosa straw potato 1 onion 1 leek 6 eggs Parsley Margao Black Pepper Margao Black Olives Macarico Extra virgin olive oil Adega Mayor STEPS Place the salt cod in a large bowl and cover it completely with cold water. Leave to soak for at least 12 hours, draining and covering with fresh water every few hours. Place a large pan on high heat, half fill with water and bring to a boil, then reduce to a simmer. Poach for around 10 minutes, or until the cod starts to soften and flake apart. Meanwhile, peel and finely slice the onions, then place in a large, wide pan on medium heat with 2 tablespoons of olive oil. Season with black pepper and cook for 15 to 20 minutes, or until golden and starting to caramelize, stirring regularly Add the shredded cod and the potato straw In a bowl, whisk whole eggs. Then, with low heat, place the eggs in the codfish pan, stirring carefully. Remove the pan from the heat while the eggs are still very creamy, so they don’t dry out and transfer immediately to a platter. Sprinkle with parsley, garnish with black olives and serve immediately. Tasty and simple cod fish recipe that all the family will enjoy!