Bacalhau À Bras
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish, (stockfish)
- 300 g onion (s), thinly sliced
- 500 g potato (s), in thin lon sticks
- 4 egg (s)
- salt and pepper
- 5 tablespoon oil
- 1 clove (s) garlic, crushed
- 0.5 ½ bunch coriander greens or flat leaf parsley
Print Recipe
Pin Recipe Instructions
- Bacalhau à Bras is a delicious mixture of bacalhau, onions, potato sticks and eggs that is a must on the menu in almost every Portuguese restaurant.
- Cut stockfish into pieces and soak for 24 hours (change the water more often).
- Pick the fish into small pieces.
- Whisk eggs, salt and pepper.
- Fry the potato sticks in a pan with the oil and the crushed garlic clove. Take the potatoes out of the pan and fry the onions. Add the stockfish and the fried potatoes and mix carefully. When everything is hot and cooked, mix in the beaten eggs and serve before the eggs are set.
- Finally sprinkle with chopped parsley.
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