Portugal, a country known for its rich history, stunning landscapes, and vibrant culture, also boasts a culinary tradition that’s deeply rooted in its heritage. One of the most beloved dishes in Portuguese cuisine is Bacalhau à Brás. This classic recipe, made with salted codfish, is a true reflection of Portugal’s coastal bounty and culinary ingenuity. In this blog post, we’ll explore the history of Bacalhau à Brás, its ingredients, and a step-by-step guide to making this delicious dish at home.
The History of Bacalhau à Brás
Bacalhau, or salted codfish, has been a staple in Portuguese cuisine for centuries. The tradition of salting and drying codfish dates back to the Age of Discovery when Portuguese sailors needed a reliable source of protein for their long voyages. Bacalhau à Brás, specifically, is believed to have originated in the Bairro Alto neighborhood of Lisbon, created by a local tavern owner named Brás.
Ingredients
The beauty of Bacalhau à Brás lies in its simplicity. Here’s what you’ll need:
- 500 grams of salted codfish (bacalhau), soaked and shredded
- 500 grams of potatoes, cut into thin matchsticks
- 2 large onions, thinly sliced
- 3 cloves of garlic, minced
- 6 large eggs
- A handful of black olives
- Fresh parsley, chopped
- Olive oil
- Salt and pepper to taste
Preparation
Step 1: Prepare the Codfish
Soak the salted codfish in water for at least 24 hours, changing the water several times to remove the excess salt. After soaking, drain and shred the codfish into small pieces, removing any bones.
Step 2: Fry the Potatoes
Cut the potatoes into thin matchsticks and fry them in olive oil until golden and crispy. Once fried, place them on a paper towel to drain the excess oil.
Step 3: Sauté the Onions and Garlic
In a large skillet, heat some olive oil and sauté the sliced onions and minced garlic until they become soft and translucent.
Step 4: Add the Codfish
Add the shredded codfish to the skillet with the onions and garlic. Cook for about 5-7 minutes, stirring occasionally until the fish is well incorporated and heated through.
Step 5: Combine with Potatoes
Gently fold in the fried potatoes, mixing them thoroughly with the codfish, onions, and garlic.
Step 6: Scramble the Eggs
In a separate bowl, beat the eggs and season with a pinch of salt and pepper. Pour the beaten eggs over the codfish and potato mixture. Stir continuously until the eggs are just cooked but still creamy.
Step 7: Garnish and Serve
Transfer the Bacalhau à Brás to a serving dish. Garnish with black olives and a generous sprinkle of chopped parsley. Serve immediately while hot.
Enjoying Bacalhau à Brás
Bacalhau à Brás is best enjoyed with a side of fresh green salad and a glass of crisp Portuguese white wine. This dish is not only a testament to Portugal’s love affair with bacalhau but also a celebration of simple, rustic flavors that come together in a harmonious and comforting way.
Bacalhau à Brás is a delightful dish that brings the flavors of Portugal right to your kitchen. Its straightforward preparation and delicious taste make it a perfect recipe for both novice and experienced cooks. So, gather your ingredients, follow our guide, and enjoy a taste of Portugal with this traditional and beloved recipe. Bom apetite!
