Bacalhau à Brás
Introduction to Bacalhau à Brás
Bacalhau à Brás is a classic Portuguese dish that combines the rich flavors of salt cod with the soft texture of potatoes and the aromatic presence of onions. This beloved dish is said to have originated in the Bairro Alto neighborhood of Lisbon and is a staple in Portuguese cuisine. The history of Bacalhau à Brás traces back to the traditional methods of preserving codfish during long sea voyages. The Portuguese developed a range of delicious recipes featuring salt cod, with Bacalhau à Brás being one of the most popular. Its unique blend of ingredients and flavors has made it a favorite both in Portugal and worldwide.
Historical Background
The tradition of preserving fish with salt can be traced back to the age of discoveries when Portuguese explorers would embark on lengthy sea journeys. The technique allowed for long-term conservation of fish, providing a reliable food source. Bacalhau, or salted and dried cod, became synonymous with Portuguese culinary culture. Over time, this preservation method led to an unbroken legacy of recipes utilizing salt cod, including the beloved Bacalhau à Brás. Today, it expresses both the history and the continued creativity in preparing age-old ingredients.
Ingredients
- Salt cod (about 500 grams)
- Potatoes (about 400 grams), peeled and julienned
- Onions (2 medium), thinly sliced
- Olive oil (around 100 ml)
- Garlic (2 cloves), minced
- Eggs (4), gently beaten
- Parsley (a small bunch), chopped
- Black olives (a handful), pitted and halved
- Salt and black pepper to taste
Preparation
Soaking and Preparing the Salt Cod
Before you begin cooking Bacalhau à Brás, the key step is to desalinate the salt cod. Start by soaking the cod in cold water for at least 24 to 48 hours, changing the water every 8 hours. This process removes the excess salt while bringing back the tenderness to the fish. Once ready, drain and shred the cod into smaller pieces, ensuring there are no bones left.
Preparing the Potatoes
Peel, rinse, and julienne the potatoes into matchstick size. This step is crucial to achieve the dish's signature texture. Carefully fry the potatoes in a deep pan with one-third of the olive oil until they become golden and crispy. Remove them and set aside to drain any excess oil.
Sautéing the Onions and Garlic
In a large skillet, heat the remaining olive oil over medium heat. Add the thinly sliced onions and sauté until they are translucent and soft. Mix in the minced garlic and continue cooking for another minute.
Cooking Process
- Add the shredded salt cod to the onion and garlic mixture, stirring gently. Cook until the fish is heated through, which should take about 5 to 10 minutes.
- Introduce the crispy potatoes to the skillet and gently fold them into the fish mixture.
- Reduce the heat and pour in the beaten eggs, stirring constantly to combine with the other ingredients. Cook the mix until the eggs are just set, maintaining a creamy texture.
- Season with salt and black pepper as needed. Remember that the salt cod is already salty so taste before adding extra salt.
- Finish by sprinkling the chopped parsley and placing the halved black olives over the top for garnish.
Enjoying Bacalhau à Brás
Bacalhau à Brás is best enjoyed fresh and hot, accompanied by a crisp white wine. The combination of textures from the soft eggs, the crunchy potatoes, and the robust flavor of the salt cod makes it an irresistible meal. Ensure you allocate enough time for its preparation and serve it to friends or family with a fresh green salad on the side. Consider setting a cooking timer throughout the preparation to ensure that each component is cooked perfectly.