Rowena G's Recipes

Bacalhau a Braz

Recipe by

Dried salted fish with tiny chips, onion and eggs, truly a great Portuguese dish !!

  • 400g of dried salted fish (For those in Portugal I used the Atlantic pollack that has already been taken off the bone and is in the chilled cabinet. Much cheaper and easier than the real bacalhau)
  • 1 large onion
  • 100 – 125 mls olive oil
  • 6 to 8 cloves of garlic
  • 2 Bay leaves
  • 6 large or 9 small eggs
  • 400g Matchstick potatoes (in a packet)
  • Large handful of chopped fresh parsley
  • Black olives to decorate (amount depends on how much you like olives)
  1. Soak the dried salted fish in 2 or 3 changes of cold water. Probably best to keep the bowl in the fridge. for around 18 – 24 hours.
  2. Peel and slice the onion finely. Put all the oil in a large wok and add the onion and bay leaves, fry gently for about 5 minutes.
  3. Peel and slice the garlic add to the onions and continue to fry gently until just golden brown (not caramelised).
  4. Drain the fish, tear into small strips and add to the wok.
  5. Cook gently with the lid on the wok for 15 minutes and then another 10 minutes with the lid off so that you are not left with much water in the pan just oil.
  6. Break the eggs into a bowl and beat until mixed, add half the parsley.
  7. Add to the pan and stir until the egg is just cooked, then add the matchstick potatoes turn over in the pan to warm through and serve decorated with the remaining parsley and the olives.

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