Bacalhau à Brás (Codfish à Brás)

Bacalhau à Brás (Codfish à Brás)

 

Ingredients:

  • 500g salted codfish
  • 500g potatoes, thinly sliced
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 4 eggs
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Black olives for garnish

Instructions:

  1. Desalting the Codfish: Soak the salted codfish in water for at least 24 hours, changing the water 2-3 times.
  2. Cooking the Codfish: Once desalted, boil the codfish for about 10 minutes, then drain, remove skin and bones, and shred the fish.
  3. Preparing the Potatoes: Fry the thinly sliced potatoes in hot oil until golden and crispy. Drain on paper towels and set aside.
  4. Sautéing: In a large pan, heat olive oil and sauté the onions and garlic until soft and golden.
  5. Combining Ingredients: Add the shredded codfish to the pan and cook for a few minutes. Then add the fried potatoes and mix well.
  6. Cooking the Eggs: Beat the eggs in a bowl and pour over the codfish mixture. Stir continuously over low heat until the eggs are cooked but still creamy.
  7. Serving: Season with salt and pepper to taste. Garnish with chopped parsley and black olives. Serve hot.

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