The national dish of Portugal is known as “bacalhau,” which is a type of salted cod. It is a very popular and widely consumed fish in Portugal, and there are numerous ways in which it is prepared. Some popular dishes that feature bacalhau include “bacalhau à brás,” which is made with shredded cod, potatoes, and onions, and “bacalhau com natas,” which is made with cod and a creamy sauce made from milk or cream.
Bacalhau, also known as salt cod, is a popular ingredient in Portuguese cuisine. Here is a recipe for a traditional Portuguese bacalhau dish called Bacalhau à Brás:
Ingredients:
- 1 lb salt cod, soaked in water for 24-48 hours to remove excess salt
- 4 potatoes, peeled and thinly sliced
- 2 eggs, beaten
- 1 small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp parsley, finely chopped
- 1 tbsp olive oil
- salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F.
- In a large pot, bring water to a boil and add the soaked salt cod. Reduce the heat to a simmer and cook for 10-15 minutes, or until the cod is tender. Remove the cod from the pot and set aside to cool.
- In a separate pot, bring water to a boil and add the sliced potatoes. Cook for 5-7 minutes, or until tender. Drain the potatoes and set aside.
- Once the cod has cooled, remove the skin and bones and shred the meat into small pieces.
- In a large mixing bowl, combine the shredded cod, cooked potatoes, beaten eggs, chopped onion, bell pepper, minced garlic, and parsley. Mix well.
- Heat the olive oil in a large skillet over medium heat. Add the cod mixture to the skillet and press it down into an even layer. Cook for 5-7 minutes, or until the bottom is golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the top is golden brown.
- Serve the bacalhau à Brás hot, with a sprinkle of parsley on top and a side of vegetables or a salad. Enjoy!
I hope you enjoy this recipe for bacalhau à Brás! Let me know if you have any questions.
Bacalhau
Ingredients
- 1 lb salt cod soaked in water for 24-48 hours to remove excess salt
- 4 potatoes peeled and thinly sliced
- 2 eggs beaten
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 2 cloves garlic minced
- 1 tbsp parsley finely chopped
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a large pot, bring water to a boil and add the soaked salt cod. Reduce the heat to a simmer and cook for 10-15 minutes, or until the cod is tender. Remove the cod from the pot and set aside to cool.
- In a separate pot, bring water to a boil and add the sliced potatoes. Cook for 5-7 minutes, or until tender. Drain the potatoes and set aside.
- Once the cod has cooled, remove the skin and bones and shred the meat into small pieces.
- In a large mixing bowl, combine the shredded cod, cooked potatoes, beaten eggs, chopped onion, bell pepper, minced garlic, and parsley. Mix well.
- Heat the olive oil in a large skillet over medium heat. Add the cod mixture to the skillet and press it down into an even layer. Cook for 5-7 minutes, or until the bottom is golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the top is golden brown.
- Serve the bacalhau à Brás hot, with a sprinkle of parsley on top and a side of vegetables or a salad. Enjoy!
