Bacalhau à Braz (Portuguese Fried Codfish)

If you visited Portugal you certainly tried this dish or at least heard about it. It's a famous fried cod recipe very popular in most traditional restaurants. It has a slightly complex flavour and it must be cooked with more attention then regular cod dishes.

Ingredients(2 to 4 pax.):
- 750 g / 26.5 oz. of fresh codfish
- 750 g / 26.5 oz. of potatos
- 500 g / 17.6 oz. of onions
- 5 garlic cloves
- 6 eggs
- 3.5 dl / 11.8 fl. oz. of olive oil
- chopped parsley
- salt and pepper

1- After keeping the cod in water after about 1 hour, parboil the cod for 15-20 minutes, take out the bones and skin and shred the cod.

2- Smash the garlic cloves and fry them in the olive oil until they are golden. Remove the garlic to a recipient.


3- Cut the potatos in very fine straws and fry them a bit. Remove the potatos to a recipient.

4- Thinly cut the onions and fry them in the same pan until golden and remove them also to a recipient. Fry the cod for 10-15 minutes. Get everything together in the frying pan and remove from the stove.

5- Scramble the eggs in a recipient and join them with the rest. Put the frying pan on the stove again and stir everything very well until the eggs are cooked.


6- Remove from the stove and sprinkle the salt, pepper and parsley. Serve with green or white wine. À vossa!