Gold cod recipe (Bacalhau à brás)

The golden cod, known in Portuguese as Bacalhau à Brás, is one of the most traditional dishes of Portuguese cuisine. Made of desalted and weeding cod, very thin and egg cut potatoes, it is a perfect dish for the period of Lent and Holy Week, as well as to surprise unexpected guests, since it is very easy and fast to prepare. Likewise, it is an ideal recipe to take advantage of cod pieces that have been left over or we have for the fridge without knowing what to do with them. The gold cod recipe can remind us of a scrambled, since it carries broken eggs, but it is much more complete Because it includes fish, onion, potato and other ingredients that we detail below. It should be noted that in Portugal we can find different variants of this popular dish, we have chosen the original base recipe. Keep reading to discover in recipes how to make cod to Brás or gold cod.

Ingredients to make golden cod (Bacalhau à brás):

1. Before starting, you must leave the cod soak for 24 hours, changing the water 3-4 times. This will allow you to remove the cod. At the time of recipe, leave him, cut it in strips or discolve it with the hands. You can make cod crumbs to the Portuguese or prepare the dish with larger pieces, to your liking!

Trick: If you describe the cod directly chopped the time is reduced by half.

2. Peel the potatoes and wash them well under the tap to release a little of the starch. Then, cut them into very thin slices and then in equally very thin strips to make the straw potatoes. One of the characteristics of the golden cod recipe is precisely how fine the potatoes are, so do not hesitate to use a mandolin if you have.

Trick: You can also leave the potatoes 15 minutes in a bowl with water so that the starch is better released.

3. Peel and cut the onion into thin strips and put it in a pan or casserole with a good stream of hot olive oil. Leave it until it is very golden, take it out and reserve it.

4. Put another pan with plenty of oil over high heat and, when hot, fry the potatoes in small batches so that they do not stick. Take them out as they cook and leave them on a plate with kitchen paper to absorb the excess oil. When they are all resent them to continue with the cod recipe to Brás.

5. In the same pan where you have poached the onion, saute the desalted cod for a few minutes.

6. When the cod is sauteed, add the onion and straw potatoes. Remove and let everything together about 5 minutes over medium heat so that flavors are integrated. We do not recommend adding salt because cod already has enough. However, you can try to value if, for your liking, you need a little more.

7. Beat the eggs on a plate or rompelos a little. Then, add them to the pan and remove to make the golden cod. We advise to make this step at low temperature so that the eggs are gradually curdled and juicy. When everything is mixed, turn off the fire and remove the pan.

8. immediately serves the golden cod recipe, sprinkle parsley and add black olives. You have already seen that Brás Portugués cod itself is not complicated, what happens is that it has different cooking methods and, therefore, it can be a more complex recipe than others. Anyway, the result is totally worth the effort invested. And to finish preparing a menu to the Portuguese, cheer up with Beléms popular cupcakes.