In the heart of Portugal’s rich culinary landscape lies a dish that embodies the soul of traditional cooking – Bacalhau à Brás. This classic dish is a testament to the simplicity and ingenuity of Portuguese cuisine, transforming humble ingredients into a meal that resonates with the warmth of home and the spirit of the sea.
The Essence of Bacalhau à Brás
At its core, Bacalhau à Brás is a harmonious blend of salted cod (bacalhau), onions, thinly sliced potatoes, and eggs, all brought together in a pan to create a comforting and flavorful experience. The dish is often garnished with black olives and fresh parsley, adding a touch of color and freshness to the palate.
A Journey Through History
The origins of Bacalhau à Brás are as humble as its ingredients. It is said to have been created by a tavern owner named Brás in Lisbon’s Bairro Alto. The tavern’s proximity to the bustling docks provided easy access to salted cod, a staple of Portuguese seafaring traditions. Over time, the dish gained popularity, becoming a beloved staple across the country.
The Art of Preparation
The preparation of Bacalhau à Brás is a ritual in itself. It begins with the desalting of the cod, a process that requires foresight and patience, as the fish must be soaked in water for up to 48 hours with regular water changes. Once desalted, the cod is shredded into bite-sized pieces, ready to be sautéed with onions in a generous amount of olive oil.
Parallel to this, thinly sliced potatoes are fried to a golden crisp, introducing a delightful texture that contrasts with the tender fish. The final act involves gently folding beaten eggs into the pan, allowing them to softly scramble and bind the ingredients together.
Easy Bacalhau à Brás Recipe
Ingredients
– 400g of salted cod, pre-soaked and shredded
– 4 large potatoes, peeled and cut into thin matchsticks
– 1 large onion, thinly sliced
– 2 garlic cloves, minced
– 6 large eggs, beaten
– A handful of black olives
– A handful of fresh parsley, chopped
– Olive oil, for cooking
– Salt and pepper, to taste
Instructions
1. Prepare the Cod:
– Ensure the salted cod has been soaked for at least 24 hours, changing the water a few times to remove excess salt.
– Once desalted, boil the cod for about 10 minutes, then drain and let it cool before shredding into pieces.
2. Fry the Potatoes:
– Heat a generous amount of olive oil in a deep frying pan.
– Fry the potato matchsticks until they are golden and crispy. Then, remove them from the oil and set aside on paper towels to drain.
3. Cook the Onion and Garlic:
– In a large pan, heat some olive oil over medium heat.
– Add the sliced onions and minced garlic, cooking until they are soft and translucent.
4. Combine the Ingredients:
– To the onion and garlic, add the shredded cod and cook for a few minutes, stirring occasionally.
– Add the fried potatoes to the pan and mix gently.
5. Add the Eggs:
– Pour the beaten eggs over the cod and potato mixture.
– Stir continuously until the eggs are just set, making sure not to overcook.
6. Garnish and Serve:
– Season with salt and pepper to taste.
– Transfer to a serving dish and garnish with black olives and chopped parsley.
– Serve hot and enjoy your homemade Bacalhau à Brás.
A Dish for All Occasions
Bacalhau à Brás is more than just a meal; it’s a versatile dish that graces tables on various occasions. It’s a comforting choice for a family dinner, a festive addition to holiday feasts, and even a late-night indulgence after an evening out in Lisbon’s vibrant neighborhoods.
Conclusion
To taste Bacalhau à Brás is to savor a piece of Portugal’s history and culinary identity. It’s a dish that invites you to explore the depths of flavor and the simplicity of traditional cooking. Whether you’re a seasoned chef or a curious foodie, the journey through the layers of Bacalhau à Brás is one that promises to delight and inspire. Bom apetite!
Until next time…Happy Parenting!
~ Momma Braga
