test
HomeUncategorized3 versions of an easy, quick and delicious recipe

3 versions of an easy, quick and delicious recipe

Bacalhau à brás is a simple and super tasty dish. So it’s no wonder I have so many fans and so many versions. Discover them!

We’ve all heard that there are over 1000 ways to cook cod. However, we even dare to say that there are almost more than 1000 ways to make codfish.

Well, maybe we’re exaggerating a bit, but the truth is that there are some versions of this delicacy that, varying one ingredient or another, end up giving rise to a somewhat different end result.

Sometimes more or less creamy, sometimes more or less au gratin, the reality is that there are many ways to prepare this snack and all of them are absolutely delicious!

Baked Codfish à Brás

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:45

Ingredients

  • 300gr of potatoes
  • 250gr of cod
  • 3 eggs
  • 1 big onion
  • 1 clove of garlic
  • 2 c. olive oil soup
  • Salt and pepper, qb
  • parsley, to taste
  • Olives, to garnish

preparation method

  • Shred the cod, cut the potatoes into thin sticks and the onion into thin slices.
  • Heat a pan with olive oil, onion and minced garlic. Let it cook until the onion is cooked.
  • Add the cod and let it cook.
  • Fry the potatoes in very hot oil until golden brown. Remove and let it drain.
  • Add the potatoes to the cod and stir well.
  • Beat the eggs and season with a little salt and pepper.
  • Transfer the preparation to a pyrex dish, sprinkle with the eggs and place in the oven, previously heated to 180º, for 10 minutes.
  • Serve sprinkled with chopped parsley and olives.

Cod à brás with cream

codfish à brás with cream

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:25

Ingredients

  • 600gr of shredded cod
  • 400g of straw potato
  • 100g pitted black olives
  • 0.5dl of cream
  • 0.5dl of olive oil
  • 5 eggs
  • 3 onions
  • 1 clove of garlic
  • 1 sprig of chopped parsley
  • 1 bay leaf
  • Fine salt and pepper, to taste

preparation method

  • Peel, wash and slice the onions and garlic clove.
  • In a pan, heat the oil, add the onion, the garlic clove and the bay leaf and let it brown.
  • Add the cod and cook over low heat, stirring constantly, until almost cooked.
  • Add 1/3 of the straw potato and mix well.
  • In a bowl, beat the eggs with the cream, season with salt and pepper and pour, in a thin stream, over the preparation, stirring very well.
  • Add the remaining potato and mix.

Humid codfish

wet codfish

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:35

Ingredients

  • 1 large piece of cod
  • 200ml of cream
  • 150g of straw potato
  • 100g of shrimp crumbs
  • 3 eggs
  • 1 bay leaf
  • 1 small onion
  • 1 small leek
  • Parsley and black olives, to taste
  • olive oil, to taste

method of preparation

  • Bring the cod to cook together with the shrimp crumb.
  • Clean the cod of skins and bones and break it into chips. Reserve.
  • In a pan, heat the oil and brown the onion and leek, cut into thin slices, together with the bay leaf.
  • Add cod and shrimp and mix well.
  • Add the straw potato and mix.
  • Beat the eggs with the cream and season with salt, pepper and chopped parsley.
  • Add the mixture to the previous preparation and mix well to cook the eggs a little, without losing their creaminess.
  • Serve garnished with black olives and chopped parsley.

Must Read