Bacalhau à Brás
Lisbon's beloved scramble: salt cod, matchstick potatoes and onion bound with egg into a golden, just-set tangle, crowned with olives and parsley. Ingredients: bacalhau (salt cod), onions, garlic, potatoes, eggs, olive oil, black olives, parsley, black pepper.
What it is
Lisbon's beloved scramble: salt cod, matchstick potatoes and onion bound with egg into a golden, just-set tangle, crowned with olives and parsley. Ingredients: bacalhau (salt cod), onions, garlic, potatoes, eggs, olive oil, black olives, parsley, black pepper. Recipe: 1) Desalt the cod overnight; poach briefly; flake, removing bones. 2) Fry potatoes into thin straws (batata palha). 3) Sweat onions until sweet; add cod. 4) Fold in the potatoes and beaten eggs off full heat, stirring until barely set and glossy. Serve: immediately, with olives and parsley, a green salad beside. Flavor: salty-sweet cod, rich egg, crisp potato threads. History: named for a 19th-century Lisbon tavern keeper, José Brás; it is the friendliest face of Portugal's 365 ways with bacalhau. See also: Francesinha, Caldo Verde.
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