There is no more Portuguese dish than a beautiful, freshly made Bacalhau à Brás, arriving directly to the table on a clay dish.
The worst thing you can do to me is to bring to the table dry Bacalhau à Brás! This dish has to be moist and juicy!
With the smell of coriander on top and oh… I feel like making it! ?
There are many ways to do it: with coriander or with parsley, with olives or without, or with bay leaves or other seasonings.
As they say, there are 1001 ways to cook codfish!
But the basis of this dish ends up being the same. And let’s be honest, there is no Bacalhau à Brás without codfish or without eggs! ahah
How do you make this Bacalhau à Brás?
To make it easier, I have some advice…
Use a tall pot, so the heat conduction is more uniform.
If you use pre-shredded cod, you have much less work! And if you have frozen shredded cod always on hand, you can make this recipe anytime.
Use fresh coriander, and if you can, chop the stalks and put them in the stew. The flavor is even more delicious!
For this recipe you’ll need:
- Bay leaves
- Straw potatoes
- Olive oil
What tricks will ensure that this “Bacalhau à Brás” tastes just right?
It is important that you use plenty of onion so that the codfish does not get dry and so that the olive oil absorbs.
You should also use plenty of garlic, to enhance the flavor of the dish.
Straw potatoes provide crunchiness, but of course, there are alternatives. However, if you want a “Bacalhau à Brás” al dente, this ingredient cannot be missing.
Use lots of eggs, the more the better, as I usually say. The eggs will give the Bacalhau à Brás a more moist and velvety texture. Nobody likes a dry Bacalhau à Brás!
Once you add the eggs, it’s important that you mix very well and very quickly, so that the eggs don’t overcook and become scrambled eggs.
Let’s check the step-by-step?
Bacalhau à Brás
- 2 fillets previously shredded codfish
- 2 onions
- 2 garlic cloves
- 1 small package straw potatoes
- Olive oil to taste
- 2 bay leaves
- Salt to taste only if needed
- Pepper to taste
- 6 eggs
- Coriander to taste
- Olives to taste optional
- Start by thinly slicing the onion and sauteing it in a pan with olive oil until translucent.
- Add the minced garlic and stir well.
- Add the bay leaves and the shredded codfish, and mix everything together.
- Cover the pan and let it cook for about 3 to 4 min.
- Add the straw potatoes and mix them together.
- Add the pepper and salt (only if necessary, since both the codfish and the potato straw are already salty).
- Once cooked, turn off the heat.
- Add the eggs (with the heat off) and stir vigorously so that the eggs do not overcook and become scrambled eggs.
- Sprinkle with coriander for flavoring.
- Garnish with some olives.