- 500 g dried and salted cod;
- 600 ml of Frascheri’s whole milk;
- 2 white onions;
- 4 fresh Frascheri eggs;
- 500 g of potatoes;
- 2 parsley twigs;
- 1 clove of garlic;
- Black olives;
- Extra virgin olive oil;
- Neutral oil for frying;
To prepare Bacalhau á Bràz you first need to take the salt way from the fish putting it into cold water for about 24 hours changing the water every 6 hours. If you want your fish to be even more soft and delicate use milk instead of water during the last change. Drain the fish and take away thorns and skin. Cut the fish into pieces and out it in a bowl.
Wash and peel the potatoes, then cut them into slices and then into thin sticks.
Put the potatoes in a bowl with cold water so that they will lose their starch and don’t become black. Peel the garlic and chop it, slice the onion and cook them together in a pan with oil.
In the meantime, fry the potatoes in another pan in neutral oil at 170°-180°C. Leave them to drain on absorbing paper and keep them warm. When the onions are soft, add the fish and leave it to cook for a few minutes. At this point, add the pried potatoes and some salt and pepper.
Break the eggs, wish them in a bowl and pour them on the fish and potatoes. The mixture should remain creamy, be careful so the eggs won’t cook too long. Serve your Bacalhau á Bràz adding some chopped parsley and black olives.
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