It's been a long time ago that I prepare this cod At home. The first time I tried this Portuguese Golden cod or COD to Bras was thousand years ago in Portugal, in Elvasin a restaurant where we took cod in five different ways, and although priori my brothers and I thought that the would be least we'd, the truth is that it is the only recipe I consistently repeat that one day test in Portugal.
Of course I followed no recipe and guessing the ingredients and quantities. A few years later, a co-worker of my husband corrected me the recipe: "you are lacking onions and some more creamy eggs". And it was true, so I decided to double the quantity of onions as well as adding some cream to the eggs. Since then I do the same recipe over and over again and it always disappear in minutes!
Now that we're in full Lent, cod becomes a repeated food in almost all the houses where one can appreciate the cuisine, so I bring you today this recipe of this Portuguese Golden cod or COD á Bras so you can include it in your list of dishes for this Easter. I hope you enjoy it as much as we do at home!
- 1 package of very thin crisps potato straws fried in olive oil (100 g) - sticks can be made at home, but with these potatoes comes out very good and almost not noticeable difference €0.80
- 200 g of cod shredded €3.80
- 2 large onions €0.50
- 4 eggs €0.50
- 150 ml of liquid cream €0.75
- 60 ml (2 tablespoons) extra virgin olive oil € 0.21
- a little salt and freshly ground black pepper €0.10
- a little parsley €0.25
Total €6.91 posed for each €1.72. A rich and traditional dish to accompany your days of Holy week.
Directions
1. Desalt cod in a bowl. Change the water every couple of hours. Whenever I prepare this dish I may forget to desalt the cod, so I have a trick. As what we are going to use are crumbs of cod and not big backs, we well rinsed of salt cod. We put it in a colander and wash well so they lose all possible salt. We fill a bowl with hot water and put the strainer, so all the cod is covered with water. After fifteen minutes rinse thoroughly with hot water. We tried the cod, and normally this is enough to make you lose salt. If it is still a little salty, repeat the operation. Leave the cod on the strainer so that you lose all the water.
2. Chop the onion in rounds or strips. Heat the oil in a pan and add the onion. Sauté the onion over medium-low heat until well soft.
3. Add the well-drained codfish crumbs and give a few turns. Meanwhile in a bowl beat the eggs with the cream and freshly ground black pepper.
4. Add the potato crisps and mix all ingredients well.
5 Increase heat and add the beaten eggs. Take turns with the help of a wooden spoon so the egg will curdle, but not too much. Salt to taste if necessary.
6 Remove from heat and sprinkle with chopped parsley
- Serve with a few croutons (slices of fried bread)
- This dish is ideal for the days of lent vigil.
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 4
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Bacalhau à Brás has no cream. A little milk, it is possible, more creams do not.
Hi Antonio, thank you very much for your comment. As gazpacho, there are countless versions of a recipe, and this is my version. Milk or cream to give creaminess and a my I prefer the touch that gives the cream eggs that gives milk, but it is only a matter of taste. A greeting and thank you very much for being here with me
Had many bold know this recipe, because the comi in Cáceres in friends house and I loved it, I thought that was more difficult, but apparently seen the hare very soon, thanks Loleta
Thank you very much for your comment. As you can see the recipe is super easy and has no complications, so cheer up you're going to succeed safe. Thank you very much for being here with me! :) A hug
Hello loleta, right now I'm eating an attempt of cod dorado according to your recipe...:-S
Everything has been me as in a single mass... Fire too low? Too much time with the potatoes straws and have been too soft? Do I have to reach Brown the onion?
Oh that penalty I have, with the illusion that me to!
Hi Noelia as if that I'm sorry, but we are going to clarify it so that the next exit you perfect.
1 we must drain well water of cod. There should be no moisture in the Pan unless that provide eggs.
2. the onion should be poached in a little oil uncovered skillet so go by evaporating the water if any drop. Over medium heat until soft.
3. when the onion is soft, add the cod (has to be dry. If you have water with dry absorbent paper because you have to drain all the water thoroughly as indicated in the recipe).
4. now add the potatoes and give just a few turns to mix and then add egg mixture. Cuajas to taste and it is.
The potatoes are as well. I don't do them, buy them in packs so that they are well-crispy and dry (as indicated in the ingredients)
https://www.google.es/search?q=patatas+paja&client=safari&rls=en&source=lnms&tbm=isch&sa=X&ei=hZKWVZmpFon6UMfqtoAO&ved=0CAcQ_AUoAQ&biw=1438&bih=696
If the fire you have too low, the eggs are cooked and soft potatoes, so the recipe says to add eggs there to climb the fire. I bet that taste has left you delicious. If it is soft next time curdles a tortilla and you will be delicious insurance. Don't get discouraged: which does not try to not get it never, so much encouragement and you will see that the next bordas it. And if you do a recipe and read it you have questions write to me. Normally quick answer leave me Gilles working, but normally on the same day I answer do vale? A hug and thank you very much for being here with me :)
The cod has never been my favorite fish, but cooked in this manner I must admit that is delicious. Simplicity is the taste!
Hi Tina, I'll glad a lot! Is well versed is an easy way to prepare and usually like everyone thank you so to speak! but most of all thank you for being here with me :) A kiss
Delicious! Thanks for the recipe
Thank you Santa! Above all for being here with me :)
Because I'm going to do it like you, keep apart from the recipe comments boards for sure is delicious.
With your permission and if it gives me time to take pictures I would love to put it on my blog. A kiss and thank you for your recipes.
Hi maria teresa,
Of course, Yes, while you put where comes the recipe there is no problem! but you have to send me a photo of your recipe so you can share it with the rest of followers! That makes me very excited. A big kiss and thank you very much for being here with me :)