Cod à la Brás (Bacalhau à Brás)

INGREDIENTS:

600 g dry salted cod fish (previously soaked)
1 kg potatoes
1 – 2 onions
2 garlic cloves
6 eggs
2 dl olive oil
Greated salsa to taste
Peper to taste
Black olives – optional

Instructions:

STEP 1

Cook the cod in boiling water. Once done, separate the fishbone and skin. Separate the fish meat into pieces.

STEP 2
Peel the potatoes, cut them into straw like pieces and fry them in oil, drain on absorbent paper and set.

STEP 3
Separately, chop the garlic, cut the onions into thin pieces and cook them in the oil, removing them with a spatula when they become translucent. In the same oil, fry the cod until a little hard. Then mix everything very well and remove from the heat.

STEP 4
Beat the eggs and season them with salt and pepper. Add them to the preparation. Return to the heat, stirring constantly with a spatula until the eggs coagulate, but in order to become soft.

STEP 5
Serve immediately on a heated platter, sprinkling with chopped parsley and garnishing with olives.

Name of the recipe:

Cod à la Brás (Bacalhau à Brás)

 

Country of origin:

Portugal

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