Salted Cod À la Brás (bacalhau À la Brás)

 

Italians call it baccalà. The Spanish, bacalao. In Portuguese, it's bacalhau. Salted cod is a fantastic ingredient to keep in your fridge. It keeps for months and can be stirred into scrambled eggs and fried potatoes to make this Portuguese specialty, bacalhau à la brás. This savory, rustic dish makes the perfect brunch, as it's served family-style in a big pan.

What you will need

1 pound boneless, skinless dried salted cod loin

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

1/4 cup olive oil, divided

1 small onion, halved lengthwise and thinly sliced crosswise (1 1/2 cups)

1/4 teaspoon saffron threads, finely crushed

1 garlic clove, minced

6 large eggs

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup chopped oil-cured olives

2 tablespoons chopped fresh parsley

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