How are you, friends of Paulina Cocina? Today we're transported to the cobblestone streets of Lisbon to taste bacalao a bras , a dish that stands out for its combination of simple ingredients, but together they create a delicacy.
Originally from Lisbon, the capital of Portugal, this dish has transcended borders and become a symbol of Portuguese cuisine. In this article, we'll discover what bacalhau à brás , its origin, the meaning of its name, and a very easy recipe to make at home. Let's travel!
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About cod a bras
Bacalhau à brás , also called bacalao a bras, is a culinary creation that sums up what a leftover dish full of flavors and textures is.
This recipe stands out for its simplicity and delicious contrast of flavors. With cod crumbs, scrambled eggs, and fries (potatoes), bacalhau à brá s, or golden cod , is a dish that celebrates the union of everyday ingredients into an exceptional culinary experience.
Although due to the ingredients it is made of and the way it is made, it can be related to the revuelto gramajo , this dish is distinguished by the use of cod , this salted fish that has been a fundamental part of the Iberian diet since ancient times.
For more recipes with cod: I leave you here my selection of recipes with cod .
Origin of cod a bras
The story of bacalhau à brás takes us to the taverns of Lisbon, where the aromas of Portuguese cuisine waft through the cobblestone streets. Although the precise details of its origin are unclear, it is believed that the dish was created as an ingenious way to use readily available ingredients , such as cod, French fries , and eggs.
This unique combination of common elements made golden cod an emblematic recipe of Portuguese gastronomy, just like the classic Portuguese cod , which has endured over the years.
Why is it called bacalhau à brás?
The name "bacalao a bras" hides an interesting and sentimental story. It is said that the dish owes its name to the nickname of the owner of an old Lisbon tavern where this recipe became popular.
The owner, nicknamed "Braz," created a dish that would carry his legacy through generations. Over time, the name transformed into "bacalhau à brás ," keeping the memory of its creator and the history surrounding him alive.
The keys to this preparation
The main ingredients in this dish are shredded cod, onion, thinly sliced fried potatoes ( papas pay or papas paja), and scrambled eggs . This unique combination of ingredients is a culinary classic that pays homage to Portugal's fishing heritage.
The secret of this preparation lies in the technique and the precise combination of ingredients. Cooked masterfully, the golden cod becomes a feast of crunchy textures and comforting flavors.
6 tips for perfect bacalao a bras
Here are a few things to consider to make this preparation a success:
- Cod : Choose desalted cod in crumbs and crumble further to ensure the typical flavor of the dish.
NOTE: If you buy salted cod, it's important to desalt it properly. To do this, simply soak it in cold water for at least 48 hours, changing the water every 8 hours or so, depending on the thickness of the cod . This will release all the salt from the fish and make it ready to cook.
- The golden tone: You can add a touch of saffron to give the preparation a more golden tone.
- Garnish: Codfish a bras always looks good garnished with parsley, but you can also use cilantro, basil, or chives . Another classic garnish is black olives, which can be replaced with green olives, Greek olives, or even capers.
- Eggs: Beat the eggs and pour them over the cod and potato mixture, stirring constantly to achieve a creamy texture, taking care not to overmix. Once you add the beaten eggs, it's very important to keep stirring to prevent them from overcooking and turning into a dry scramble.
- French Fries: The texture and cooking of the potatoes are essential in this recipe. They should be crispy on the outside and tender on the inside.
A commonly used trick is to fry the potatoes twice, first over medium heat until they are almost cooked, then remove them, let them cool, and then fry them again over high heat until golden brown.
- Don't overcook the cod: It's important not to overcook the cod or it will become dry. When cooking the cod in the pan, be careful not to leave it too long. The cod just needs to be heated through and blended with the other ingredients.
This is a dish that reflects the essence of Portuguese cuisine, where simple ingredients are transformed into something exceptional. I hope you enjoy preparing and enjoying bacalhau à brás! Bon apetite!
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Codfish recipe
Yields: 4 portions
Preparation time: 40 minutes
Ingredients
- 400 g of desalted and shredded cod
- 2 large onions, finely chopped
- 3 garlic cloves, chopped
- 2 medium potatoes, cut into thin strips and fried
- 4 eggs
- Fresh, chopped parsley
- Olive oil
- Black olives to taste
- Salt and pepper to taste
How to make codfish step by step
- Heat olive oil in a large skillet and sauté the onions until golden. Add the garlic and cook for a few more minutes.
- Add the flaked cod to the pan and cook until well combined. Add the fries and mix everything together.
- In a bowl, beat the eggs with a pinch of salt and pepper.
- Add the eggs to the cod and potato mixture. Cook over medium-low heat, stirring until the eggs are cooked but still creamy.
- Serve hot, garnished with fresh parsley and black olives.
