Introduction:
Bacalhau à Brás is a beloved Portuguese dish that features salted cod (bacalhau), eggs, and potatoes. This flavorful and comforting dish is a staple in Portuguese cuisine, known for its delicious combination of ingredients and rich history. Bacalhau, or salted cod, has been an integral part of Portuguese gastronomy for centuries, reflecting Portugal's strong maritime traditions and historical ties to fishing.
History:
Salted cod has a long history in Portuguese cuisine, dating back to the Age of Exploration when Portuguese sailors discovered the abundant cod fisheries off the coast of Newfoundland. Due to the need for food preservation on long sea voyages, cod was salted and dried, becoming a staple protein source for sailors and eventually making its way into Portuguese culinary traditions.
Bacalhau à Brás is said to have originated in the Bairro Alto neighborhood of Lisbon. It is believed that the dish was created by a cook named Brás, who served it at a local tavern. The dish quickly gained popularity due to its delicious flavors and has since become a beloved comfort food enjoyed across Portugal and beyond.
Recipe: Bacalhau à Brás
Ingredients:
- 400g salted cod (bacalhau), soaked and flaked
- 500g potatoes, thinly sliced into matchsticks
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 6 eggs
- 1/2 cup fresh parsley, finely chopped
- 100ml olive oil
- Salt and pepper, to taste
- Black olives, for garnish (optional)
Instructions:
Begin by soaking the salted cod in cold water for at least 24 hours, changing the water several times to remove excess salt. Once soaked, drain the cod and remove any bones, then flake the fish into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and fry until golden and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and aromatic.
Add the flaked cod to the skillet with the onions and garlic. Stir well to combine and cook for a few minutes.
In a separate bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet with the cod mixture.
Stir the mixture gently and continuously over low heat until the eggs are cooked and creamy, resembling scrambled eggs.
Add the fried potatoes back to the skillet and mix everything together. Adjust seasoning with salt and pepper if needed.
Remove the skillet from heat and sprinkle chopped parsley over the Bacalhau à Brás.
Serve hot, garnished with black olives if desired. Enjoy this delicious Portuguese dish with crusty bread and a glass of Vinho Verde!
I hope you enjoy making and savoring this traditional Portuguese recipe! It's a wonderful dish that captures the essence of Portuguese flavors and culinary heritage. Bon appétit!