One of the most appreciated traditional recipes in Portugal is salt cod, potatoes and eggs (Bacalhau à Brás)! We suggest a different version with shrimp! Bon appetit!!
TABLE OF CONTENTS
INGREDIENTS FOR SALT COD, POTATOES, EGGS AND SHRIMP
Here you'll find all the ingredients needed to make this recipe:
- Cod - Salt cod, soaked for 24 hours.
- Chopped onion, chopped garlic and olive oil - For sautéing.
- Lemon juice - For seasoning the shrimps.
- Shrimp - Cooked shrimp cut into pieces.
- Pepper - For seasoning the cod.
- Parsley - Chopped parsley. Adds aroma and flavor.
- Potatoes - Fried potatoes cut into thin sticks.
- Egg - Beaten egg.
- Egg yolk - Adds creaminess to the recipe.
- Sal - For seasoning the potatoes.
- Vegetable oil - For frying the potatoes.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SALT COD, POTATOES, EGGS AND SHRIMP
Step 1: Place the cod in a saucepan with water and bring to a boil over medium-high heat. When starts boiling, reduce to low heat and cook for 6 to 7 minutes. Turn off the heat, drain the cod with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork; set aside.
Step 2: In another saucepan with water and a small onion, cook the shrimp for 5 to 6 minutes. Turn off the heat, let cool and peel the shrimp. Cut them into pieces, season with lemon juice and set aside.
Step 3: Peel, wash the potatoes and cut them into thin sticks. Season with some salt and fry in hot oil. When the potatoes are fried, place them on a plate with absorbent paper; set aside.
Step 4: In a large saucepan, add the olive oil, chopped garlic and the chopped onion. Sauté over low heat until the onion start to turn golden brown. Add the flaked cod and the shrimp and season with some pepper. Stir and cook for 3 to 4 minutes. Add the potatoes and mix gently with a spoon. Remove briefly the pan from heat and pour the beaten egg. Mix well and place the pan back over low heat for 2 to 3 minutes.
Step 5: Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.
TIPS FOR SOAK THE COD
1. Rinse the cod under cold water.
2. Place the cod with the skin facing up in a large bowl and cover it with cold water.
3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.
4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.
5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.
YOU MAY ALSO LIKE
- Tuna à Brás in 10 minutes
- Leek "à Brás"
- Bacon "à Brás"
- Cod "à Brás" pie
- Tuna "à Brás" with pineapple
- Chicken "à Brás"
- Meat "à Brás"
- Sausage "à Brás"
- Tuna "à Brás"
- Cod "à Brás"
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Salt cod, potatoes, eggs and shrimp (Bacalhau à Brás com camarão)
One of the most appreciated traditional recipes in Portugal is salt cod, potatoes and eggs (Bacalhau à Brás)! We suggest a different version with shrimp! Bon appetit!!
5.00 from 2 reviews
- 700 grams (1 1/2 pounds) salt cod, soaked for 24 hours
- 1 medium onion
- 1 small onion to cook the shrimp
- 2 cloves of garlic
- 50 ml (1/4 cup) olive oil
- Juice of half lemon
- 350 grams (12 1/3 ounces) shrimp
- Pepper (to taste)
- Parsley (to taste)
- 750 grams (1 2/3 pounds) potatoes
- 1 egg
- 1 egg yolk
- Salt (to taste)
- Vegetable oil for frying
- Place the cod in a saucepan with water and bring to a boil over medium-high heat. When starts boiling, reduce to low heat and cook for 6 to 7 minutes. Turn off the heat, drain the cod with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork; set aside.
- In another saucepan with water and a small onion, cook the shrimp for 5 to 6 minutes. Turn off the heat, let cool and peel the shrimp. Cut them into pieces, season with lemon juice and set aside.
- Peel, wash the potatoes and cut them into thin sticks. Season with some salt and fry in hot oil. When the potatoes are fried, place them on a plate with absorbent paper; set aside.
- In a large saucepan, add the olive oil, chopped garlic and the chopped onion. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the flaked cod and the shrimp and season with some pepper. Stir and cook for 3 to 4 minutes, stirring occasionally. Add the potatoes and mix gently with a spoon. Remove briefly the pan from heat and pour the beaten egg. Mix well and place the pan back over low heat for 2 to 3 minutes, stirring occasionally.
- Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.
