This was perhaps my favourite dish while traveling through Portugal, and one of the first ones I wanted to learn how to make. It's another simple dish, (aren't all the best dishes really simple after all?) made with shreds of salted cod, scrambled eggs, and potatoes. While I was in Portugal I heard it being referred to as the ultimate Portuguese comfort food. In any case, I loved it!
To see the recipe, click the title of this post or the "read more" link.
My favourite, by far, was Bacalhau à Brás. It was one of the first dishes I had while in Portugal, and I was so excited to learn how to make it at a cooking class in Lisbon. It's a mixture of thinly sliced potatoes, onions, and shredded bacalhau. Egg yolks are then added to the mix to make a creamy sauce, and you can top it with black olives. Although, for this recipe here, I didn't use any black olives (only because I didn't have any on hand).
Another important tip to remember: When adding in the eggs, be careful not to overcook them. You want them to be cooked through, but still creamy. It's best to remove the pan from the heat and then add the eggs. As you carefully mix them through, the residual heat from the dish will cook the eggs enough. If you've ever made a carbonara sauce for pasta, it's the same basic principle.
Bacalhau a Bras
Makes 4 servings