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luglio 2017
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EU-Portugal



Portugal - Bacalhau a Bras (Salt Cod with Scrambled Eggs).

To serve 4

· 400 g dried cod

· Olive oil for frying the potatoes

· ½ kg potatoes, very finely shredded

· 3 tbps olive oil

· 3 onions, finely sliced

· 1 garlic clove, chopped

· 8 beaten eggs

· 1 tbsp parsley, chopped

· Salt and pepper

· Black olives to accompany   


 

Preparation:

Blanch the cod in boiling water for 3 minutes to make it easier to flake later. Soak for 2-3 hours in two or three changes of water. Remove the skin and bones and flake the fish.

Heat the oil in a deep frying-pan and fry the shredded potato in batches until it is lightly browned. Drain on kitchen paper and set aside.

Heat the 3 tbsp oil in a heavy-bottomed pan. Gently brown the onion and garlic. Add the flaked cod and fry. Add the fried potato and lightly beaten eggs, seasoned with salt and pepper. Mix well over a low heat until the eggs are creamy.

Turn out onto a serving dish. Sprinkle with parsley and serve with olives on a separate dish.