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March 07, 2013 by Reggie Aspiras

Bacalhau a Bras (codfish w fried potatoes & eggs)

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This is one of the most popular ways to prepare codfish in Portugal. Wine suggestion: a full-bodied red wine. The intensity of the flavors of the dish needs a strong balance. Guadalupe Red is an excellent wine to pair with this dish.

Ingredients

  • 500 g salted codfish
  • 750 g freshly fried potatoes (shoestring cut)
  • 6 eggs
  • 150 ml white wine
  • 3 medium onions
  • 3 tsp extra virgin olive oil
  • 2 bay leaves
  • 6 garlic cloves
  • 2 tsp chopped parsley
  • Salt
  • Black pepper
  • Nutmeg
  • 12-18 black olives (not chopped)

Instructions

  1. Fry potatoes until golden. Do not brown. Drain.
  2. Bring water to a boil and add the codfish; cook for 7-10 minutes. Usually, when you start smelling the fish, it is time to take it out.
  3. Leave to cool.
  4. Flake fish.
  5. Drizzle pan with olive oil.
  6. Add bay leaves and onion. Cook until golden but not caramelized.
  7. Add garlic.
  8. Two minutes later, add fish.
  9. Season with pepper and nutmeg.
  10. Cook for 3 minutes, mixing gently and not allowing it to stick to the bottom of the pan.
  11. Add shoestring fried potatoes.
  12. Add wine.
  13. Add half of the olives and half of the parsley, the whole time mixing gently.
  14. Add eggs over low fire.
  15. Stop cooking while eggs are still slightly wet.
  16. Garnish with remaining olives and parsley.
  17. Serve immediately

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