As Easter approaches, it’s time to gather around the table and indulge in the rich culinary traditions that accompany this festive season. In many Portuguese households, Easter is synonymous with the savoury aroma of Bacalhau à Brás—a hearty and comforting dish that brings family and friends together to celebrate the holiday.
Bacalhau à Brás, a beloved Portuguese classic, features salted codfish (bacalhau) as its star ingredient, paired with potatoes, eggs, onions, and a medley of aromatic spices. This dish is not only a testament to Portugal’s maritime heritage but also a flavourful representation of the country’s culinary prowess.
Ingredients:
– 500g (about 1 lb) salted codfish (bacalhau)
– 500g (about 1 lb) potatoes
– 4 eggs
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1/2 cup chopped parsley
– 1/4 cup olive oil
– Salt and black pepper to taste
– Olives (optional, for garnish)
– Portuguese or Spanish olive oil (for drizzling)
Instructions:
1. Begin by preparing the salted codfish. Rinse the salted cod under cold water to remove excess salt. Place it in a bowl of cold water and let it soak for at least 24 hours, changing the water 2-3 times during this period to desalt the fish. Once desalted, drain the cod and remove any skin and bones. Shred the cod into small pieces and set aside.
2. Peel the potatoes and cut them into thin matchstick-like strips (julienne).
3. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are soft and translucent.
4. Add the shredded codfish to the skillet and continue to sauté for a few minutes, allowing the flavours to meld together.
5. Add the julienne potatoes to the skillet and cook until they are tender and lightly golden, stirring occasionally. This usually takes about 10-15 minutes.
6. While the potatoes are cooking, beat the eggs in a separate bowl and season with salt and black pepper.
7. Once the potatoes are cooked, reduce the heat to low and pour the beaten eggs over the potato and cod mixture in the skillet. Stir continuously until the eggs are cooked and evenly distributed throughout the mixture, resembling scrambled eggs.
8. Sprinkle chopped parsley over the Bacalhau à Brás and mix well.
9. Serve hot, garnished with olives if desired, and drizzle with a little Portuguese or Spanish olive oil for extra flavour.
Enjoy your delicious Bacalhau à Brás, a traditional Portuguese dish that’s perfect for Easter or any special occasion!
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