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.
1 large onion (thinly sliced)
3 cloves of garlic (thinly sliced)
1 steak of bacalhau (posta de bacalhau) pre soaked
6 eggs (whisked)
1 carrot (grated)
3 tbs olive oil
Salt and pepper
2 tbsp chopped parsley
1/2 cup of stoned black olives
1. Add the olive olive oil to a frying pan and when hot add the onions. Gently fry until translucent, then add the garlic. Cook for a couple of minutes stirring occasionally.
2. Shred the bacalhau into this strips then add to the pan, cook for another couple of minutes, add the grated carrot, followed by the eggs. Stir constantly, taste for salt and pepper and adjust seasoning if required. Add the olives, chopped parsley and serve with a green salad!