A simple and delicious way of using left over boiled potatoes. “Passadas pela sertã” literally means passed through the frying pan. The olive oil, paprika and garlic lend the potatoes a deep and robust flavour as well as an irresistible crispy texture. This makes an excellent side dish for grilled meats.
Bacalhau (salted cod fish) is renowned for its versatility. Portugal’s obsession with this cured fish has produced, some say, more than 1000 variations. Bacalhau à Braz is certainly one of the classics. Created by Mr Bráz, owner of a tavern in Lisbon’s bohemian Bairro Alto, this dish combines shredded bacalhau with eggs to create a delicious snack or quick lunch. This recipe is a ‘low carb’ variation, substituting the traditional fried potatoes with grated carrots. This makes for a lighter, more colourful dish which still honours the magic combination of bacalhau, olive oil and garlic. Bacalhau must be soaked in cold water for 3 days (changing the water twice a day) before cooking. Alternatively you can buy already soaked cod in frozen packs. The original recipe asks for the cod to be boiled before shredding. I don’t find this necessary and I believe you get a better taste and texture from using it raw straight into the pan.