Bacalhau à Brás | Portuguese Style Cod with Potatoes
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35 min
Under an hour
Sezamo
Un preparat emblematic din bucătăria portugheză: fâșii fragede de pește alb și cartofi pai crocanți, învăluite într-o textură cremoasă de ouă și garnisite cu măsline negre și pătrunjel proaspăt.
Preparation method
Ingredient Preparation
Gently simmer the fish fillets in boiling water with the bay leaves for 5-7 minutes, until the flesh becomes opaque and tender. Remove the fish, let it cool slightly, then flake it into fine strips, removing any bones.
Peel the potatoes and cut them into very thin matchsticks (shoestring potatoes). Heat the sunflower oil in a deep skillet and fry the potatoes until golden and crispy. Remove them onto paper towels and sprinkle with a little salt.
Thinly slice the onion into julienne and finely mince the garlic cloves. In a bowl, vigorously beat the eggs with salt and ground black pepper.
Chef's tip
The secret to a perfect Bacalhau à Brás is the texture of the eggs: remove the pan from the heat while the eggs are still slightly wet and creamy, as residual heat will finish the cooking.
You can bake the matchstick potatoes in the oven with a little oil if you prefer a lighter option.
Ingredients
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