Salt cod, potatoes and eggs - popular in both Spain and Portugal, where it is known as Bacalhau à Brás. The salt cod needs to be soaked for at least twenty-four hours, changing the water four times.
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
750gSalt Codsoaked for 24 hours
500gPotatoespeeled and cut into thin strips
1 White Onionthinly sliced
3 Cloves of Garlicpeeled and finely chopped
6 large Free Range Eggsbeaten
1tbspFlat Leaf Parsleyfinely chopped
pinch of Black Pepper
pinch of Sea Saltif using fresh cod
3tbspOlive Oil
Vegetable Oilfor frying
Stoned Olives, black or greento garnish
1
Season the beaten eggs with salt and pepper.
2
Cook the cod in a saucepan with water, then drain, remove any skin and bones and flake it with a fork.
3
Fry the potato strips in hot oil until golden, then drain and set aside.
4
Add the olive oil to a large frying pan and sauté the onions and garlic until lightly browned, then add the cod and cook over a low heat for about five minutes, stirring occasionally.
5
Add the fried potatoes and mix gently, then add the beaten egg and stir well until the eggs are cooked.
6
Serve, garnished with the chopped parsley and olives.
Cook the cod in a saucepan with water, then drain, remove any skin and bones and flake it with a fork.
3
Fry the potato strips in hot oil until golden, then drain and set aside.
4
Add the olive oil to a large frying pan and sauté the onions and garlic until lightly browned, then add the cod and cook over a low heat for about five minutes, stirring occasionally.
5
Add the fried potatoes and mix gently, then add the beaten egg and stir well until the eggs are cooked.
6
Serve, garnished with the chopped parsley and olives.
Authortapasonline
si no està escrit en català o castellà NO lo entiendo
Hola, este sitio es del Reino Unido. Actualmente estoy traduciendo algunos libros de recetas al castellano.