Recipe of Super Quick Homemade Portuguese Bacalhau A Bras (salted cod)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Super Quick Homemade Portuguese Bacalhau A Bras (salted cod). One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Portuguese Bacalhau A Bras (salted cod), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Portuguese Bacalhau A Bras (salted cod) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Portuguese Bacalhau A Bras (salted cod) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Portuguese Bacalhau A Bras (salted cod) estimated approx 60 mins.

To get started with this particular recipe, we have to first prepare a few components. You can cook Portuguese Bacalhau A Bras (salted cod) using 10 ingredients and 14 steps. Here is how you cook it.

My grandmother used to make this when I was a kid, still love it 25 years later.

Ingredients and spices that need to be Prepare to make Portuguese Bacalhau A Bras (salted cod):

1. 200 grams salted cod
2. 2 bay leaves
3. 1 tsp black pepper
4. 3 tablespoons olive oil
5. 3 tablespoons white wine vinegar)
6. 500 grams thin french fries
7. 4 garlic cloves (finely chopped)
8. 2 large onions (finely sliced)
9. 1 handful parsely (finely chopped)
10. 3 eggs (add 4 eggs if you want it really moist) beaten with a fork

Steps to make to make Portuguese Bacalhau A Bras (salted cod)

1. Soak the cod in cold water for 24 hours, skin face up, changing the water every few hours or so.
2. Drain the cod from the water. Bring to the boil a pot of water and add the cod, cook for 15 minutes. Drain the water and allow the cod to cool enough to handle then shred and de-bone. Place to on side to be used later.
3. Place the oil in a non-stick pan in a medium to high heat and add the onions, bay leaves, garlic and pepper. Stir making sure it doesn't burn. Fry the onions until brown or soft.
4. Add the cod and cook for about 10 minutes, stirring making sure it doesn't burn.
5. Divide the parsely into two halves, add 1st half to the cod.
6. Add the vinegar and stir (you can add more or less depending on your taste).
7. Take it off the heat and rest it to one side.
8. Fry the chips in a deep fat fryer, ensuring they are nice and crispy. take some of the fat out by dabbing the chips with some kitchen roll.
9. Add the chips to the pan as you go long frying.
10. Place pan back on heat and mix it all together.
11. Add the eggs.
12. Check seasoning, (add salt and more vinegar if not to taste)
13. Add the remaining parsly and serve immediately.
14. Eat on its own or add a salad of your choice. I also like to eat it with green and black olives mixed together in the cod.

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