Bacalhau a Bras
Time for a Portuguese classic recipe: bacalhau a bras or scrambled eggs with salt cod, bell pepper, fried potatoes and olives... Yum!
Ingredients
- 9 oz salt cod (250 g), frozen
- 12,5 oz potatoes (350 g)
- 1 small green bell pepper cleaned and diced
- 4 medium eggs beaten
- 1 large onion sliced finely
- 1 garlic clove minced
- a handful black olives pitted
- 2 tbsp fresh parsley chopped
- olive oil
- pepper
- salt
Instructions
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Let the salt cod thaw. Then pat them dry with kitchen paper. Remove any skin or bones that are still present. Shred the cod into smaller portions.
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Peel the potatoes and slice them into fine fries. Pour some olive oil in a non-stick pan and place it over medium-high heat until hot. Then add the potato fries. Season with pepper and a tiny pinch of salt.
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Stir well and bake the potatoes for a few minutes until golden.
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Remove the potatoes and let them drain on some kitchen paper. Pour extra oil in the same hot pan and add the sliced onion and garlic. Season with pepper.
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Stir and cook the onion and garlic for 5 minutes until fragrant and a little soft. Then add the cod and diced green bell pepper.
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Stir well. Cook the onion and cod for another 4 minutes. Then add the fried potatoes back to the pan.
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Stir everything well. Then pour in the beaten eggs.
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Stir the ingredients well and let the eggs set. Then take the pan off the heat. Check the seasoning and add extra pepper or salt to taste. Transfer the potatoes, cod and eggs onto warm plates. Garnish with chopped parsley and black olives.