Salted Cod à la Brás (Bacalhau à la Brás)

Name: Salted Cod à la Brás (Bacalhau à la Brás)
Prep time: 1 d 1 h 26 min
Cook time: 1 d 1 h 26 min
Total time: 1 d 1 h 26 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baking potatoes, peeled and cut into (2 x 1/4-inch) sticks; 454 grams boneless, skinless dried salted cod loin; 6 larges eggs; 2 Tbsps chopped fresh parsley; 1 garlic clove, minced; 0 teaspoons ground black pepper; 79 milliliters chopped oil-cured olives; 59 milliliters olive oil, divided; 355 milliliters small onion, halved lengthwise and thinly sliced crosswise; 0 teaspoons saffron threads, finely crushed; 0 teaspoons salt

You can never have too many main course recipes, so give Salted Cod à la Brás (Bacalhau à la Brás) a try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 293 calories, 21g of protein, and 15g of fat each. From preparation to the plate, this recipe takes roughly 25 hours and 26 minutes. Head to the store and pick up baking potatoes, salt, eggs, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Rinse fish with cold water; place, skin side up, in a shallow baking dish. Cover with water to 1/4 inch above fish. Cover and chill 24 hours, changing water 4 times.

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Water

Fish

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Baking Pan

Drain fish.

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Fish

Place fish in a large saucepan; cover with water. Bring to a boil, reduce heat to medium-low, and simmer 12 to 15 minutes or until fish begins to flake apart.

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Water

Fish

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Sauce Pan

Drain. Flake fish into bite-sized pieces with a fork.

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Fish

While fish cooks, place potato sticks in a large bowl. Cover with cold water to 1 inch above potatoes; let stand 30 minutes to draw out starch.

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Potato Sticks

Potato

Starch

Water

Fish

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Bowl

Drain and pat dry with paper towels.

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Paper Towels

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 2 tablespoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add half of potatoes; cook 5 minutes or until golden brown.

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Potato

Remove potatoes from pan; drain on paper towels.

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Potato

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Paper Towels

Frying Pan

Add 1 tablespoon oil to pan; swirl to coat. Repeat procedure with remaining potatoes. Reduce heat to medium.

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Potato

Cooking Oil

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Frying Pan

Add 1 1/2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, saffron, and garlic; saut 6 to 8 minutes or until onion is golden brown.

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Saffron

Garlic

Onion

Add remaining 1 1/2 teaspoons oil and fish; cook 3 minutes, stirring occasionally.

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Fish

Cooking Oil

Add potatoes; cook 2 minutes.

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Potato

Combine eggs, salt, and pepper in a large bowl; stir well with a whisk.

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Pepper

Egg

Salt

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Whisk

Bowl

Pour eggs over potato mixture, and cook 3 minutes or until eggs are soft-scrambled, stirring occasionally.

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Potato

Egg

Sprinkle with olives and parsley.

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Parsley

Olives

Salted Cod Before refrigeration, salting cod helped preserve the fish. Lower-quality salted cod comes from thinner fillets and tends be so dried out that it lacks flavor. Look for salted cod that's about 1/2-inch thick, preferably from the loin section, and at least a little pliable. To remove the salt and rehydrate the fish, soak it in cold water for a day or two, changing the water three to four times a day (change the water more often if you soak the fish for less time).

Ingredients you will need

Cod

Water

Fish

Salt

Equipment

Ingredients

Servings:

454grams

baking potatoes, peeled and cut into (2 x 1/4-inch) sticks 454grams

boneless, skinless dried salted cod loin 6larges

eggs 2Tbsps

chopped fresh parsley 1

garlic clove, minced 0teaspoons

ground black pepper 79milliliters

chopped oil-cured olives 59milliliters

olive oil, divided 355milliliters

small onion, halved lengthwise and thinly sliced crosswise 0teaspoons

saffron threads, finely crushed 0teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.