Salted Cod à la Brás (Bacalhau à la Brás)
Italians call it baccalà. The Spanish, bacalao. In Portuguese, it's bacalhau. Salted cod is a fantastic ingredient to keep in your fridge. It keeps for months and can be stirred into scrambled eggs and fried potatoes to make this Portuguese specialty, bacalhau à la brás. This savory, rustic dish makes the perfect brunch, as it's served family-style in a big pan.
More From Oxmoor House
Total: 1 Hour, 26 Minutes
- Calories: 329
- Fat: 17g
- Saturated fat: 3.1g
- Monounsaturated fat: 8.9g
- Polyunsaturated fat: 2.6g
- Protein: 26.6g
- Carbohydrate: 19g
- Fiber: 2.4g
- Cholesterol: 226mg
- Iron: 1.8mg
- Sodium: 423mg
- Calcium: 124mg
- 1 pound boneless, skinless dried salted cod loin
- 1 pound baking potatoes, peeled and cut into (2 x 1/4-inch) sticks
- 1/4 cup olive oil, divided
- 1 small onion, halved lengthwise and thinly sliced crosswise (1 1/2 cups)
- 1/4 teaspoon saffron threads, finely crushed
- 1 garlic clove, minced
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped oil-cured olives
- 2 tablespoons chopped fresh parsley
- 1. Rinse fish with cold water; place, skin side up, in a shallow baking dish. Cover with water to 1/4 inch above fish. Cover and chill 24 hours, changing water 4 times.
- 2. Drain fish. Place fish in a large saucepan; cover with water. Bring to a boil, reduce heat to medium-low, and simmer 12 to 15 minutes or until fish begins to flake apart. Drain. Flake fish into bite-sized pieces with a fork.
- 3. While fish cooks, place potato sticks in a large bowl. Cover with cold water to 1 inch above potatoes; let stand 30 minutes to draw out starch. Drain and pat dry with paper towels.
- 4. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add half of potatoes; cook 5 minutes or until golden brown. Remove potatoes from pan; drain on paper towels. Add 1 tablespoon oil to pan; swirl to coat. Repeat procedure with remaining potatoes. Reduce heat to medium.
- 5. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, saffron, and garlic; sauté 6 to 8 minutes or until onion is golden brown. Add remaining 1 1/2 teaspoons oil and fish; cook 3 minutes, stirring occasionally. Add potatoes; cook 2 minutes.
- 6. Combine eggs, salt, and pepper in a large bowl; stir well with a whisk. Pour eggs over potato mixture, and cook 3 minutes or until eggs are soft-scrambled, stirring occasionally. Sprinkle with olives and parsley.
- Salted Cod Before refrigeration, salting cod helped preserve the fish. Lower-quality salted cod comes from thinner fillets and tends be so dried out that it lacks flavor. Look for salted cod that's about 1/2-inch thick, preferably from the loin section, and at least a little pliable. To remove the salt and rehydrate the fish, soak it in cold water for a day or two, changing the water three to four times a day (change the water more often if you soak the fish for less time).
Only you will be able to view, print, and edit this note.Add Note