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City of Portland
Portuguese Bacalhau a Bras (Salt Cod and Potatoes)

1 12-2 lbs dried salt cod fish
8 russet potatoes, peeled, cut into matchstick pieces (I am basing the serving by 2 potatoes per person)
olive oil, divided
3 medium size onions, cut in half, then sliced thinly (like half moon slices)
4 bay leaves
6 -8 eggs, beaten
14 cup chopped parsley
2 tablespoons minced garlic
1 teaspoon hot pepper flakes (optional)
3 dashes Tabasco sauce (optional)
green olives, or
black olives
salt and black pepper (according to taste)
lemon wedge
you can use a food processor to shred the potatoes and onions. you can also cheat by using a family French fries


Note: Soak Cod fish in water overnight. Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it. Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary. Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven. Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard). add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften. add the parsley and let saute a bit. add flaked Cod and keep tossing until Cod gets warm. add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs. Once you are done with your Cod and eggs mixture. Combine fries with Cod mixture. add olives if using. taste, add salt and black pepper if needed. when serving squeeze lemon juice from a slice of lemon ontop. add dash of tabsco sauce if using. Enjoy.

Source: www.food.com