Salted Cod a Bras

Salted Cod à Bras (Bacalhau à Bras) is a very popular dish in the Portuguese culture. Salted Cod à Bras can be made from scratch as follows, or if you have left over Bacalhau à Gomes de Sa, it can be a short cut. The secret of perfecting this dish is to keep the eggs creamy by not overcooking them.

Serves 4

Read the directions through before beginning.

 Salted cod

¾ pound dried salted codfish with bone and skin (has more flavor but in a pinch you can use boneless)

Large food safe container

Potatoes

Corn oil, as needed for frying the potatoes

Olive oil, as needed for frying the potatoes

1 pound of all-purpose potatoes, peeled, sliced fine like shoestrings

Onion base

3 medium onions, thinly sliced (about 2 cups)

2 garlic cloves, finely chopped

Eggs

6 eggs, well beaten

2 tablespoons finely chopped parsley

Finely ground sea salt as needed to taste

White ground pepper as needed to taste

Black olives for garnish

 

Day before:

1. Rinse the fish well with cold water. Place it in a large food safe bowl or food bucket. Cover it with fresh cold water, enough so that it is completely covered. Soak the fish in cold water for 24 hours, changing the water about every 3 hours( about 7 times in 24 hours). (Don’t set the alarm clock to get up and change it.)

Next Day:

1. Rinse off the soaking water and let the fish drain. With clean hands remove the skin and the bones and hand shred the fish into small pieces, about 1-2 inches. Transfer into a bowl and set aside.

2. Heat a 2 1/2 to 3 -quart pot, over medium heat. Add equal amount of each of the oils as needed to cover bottom of the pot. Add the potato shoestrings and fry until light golden then transfer the potatoes onto paper towels to drain. Shut the heat and set the pot of oil aside to cool.

3. Heat a small amount of olive oil in a large skillet.  Toss in the onions and continue to cook for about 4 minutes. Working in small batches, add and sauté the pieces of fish for about 4 minutes.  Season with pepper to taste. Toss in the garlic with the fried potato strings, mixing gently with the fish and onions.  Taste for salt and adjust if needed.

4. Take the beaten eggs and pour them over all the ingredients. Stir with a fork, like scrambling eggs. Do not overcook, but cook just until the eggs are just set and creamy, but still show a little wetness. Everything should have a somewhat creamy texture to it. Transfer to a serving dish, then garnish with parsley scattered over the top and olives around the edges.