Bacalhau a Bras
My first memory of tasting bacalhau was as a child living in Newark, New Jersey. I recall my mother entering into the local Portuguese market and buying the fish. The pungent smell of the fish market was overwhelming for me but as an obedient child I had no choice but to wait for mother to complete her purchase. A few days later the small tiny apartment I lived in smelled like that fish market. My mother had made bacalhau for dinner. My parents loved the thick pieces of the meaty fish. My mother ate bacalhau in Brazil before coming to the states, however not too often. Bacalhau for her was eaten on special occasions. The fish was too expensive and the quality was not always great, "Puro couro y espinha" (skin and bones) as my mother described it. As a child I did not like bacalhau at all, as an adult I have come to appreciate its taste. Bacalhau a Bras is probably one of my favorite ways to prepare the fish. Now start cooking!
Ingredients:
1lb of bacalhau (salted cod)
1 ½ large onion (you made add 2 whole onions or only one your choice)
¼ cup of olive oil
1 small frozen bag of french fries (I use the brand Triunfo 24 oz)
1 garlic finely chopped
2 whole garlic
Bunch of cilantro or parsley (Traditionally it’s made with parsley, but if you love cilantro like I do give it a try the combination is amazing.)
8 large eggs
¼ cup of whole milk (This too is optional but adding the milk to the eggs makes it creamier and provides additional moisture to the dish.)
Black olives (optional)
Instructions:
Place the salted cod in a pot and cover completely with cold water. Leave to soak for at least 3 days, draining and covering with fresh water every few hours. Store in the refrigerator.
Fill a large pot with water, place over high heat and bring to a boil, then reduce to a simmer. Drain and add the salted cod, bacalhau along with 2 cloves of garlic and 1 tablespoon of white vinegar to the water. Cook the bacalhau for 20 minutes. I test to see if it's done with a fork, if the fish pulls apart easily, it’s done. Set aside to cool.
Slice the 2 onions thinly. In a wide pan over a medium heat add the ¼ cup of olive oil and the crush garlic, cook the garlic for a minute in order for it to perfume the olive oil. Then add the onions. Cook until golden and starting to caramelize, stirring regularly for about 20 minutes.
Meanwhile, fry the french fries. You can make french fries from scratch, I have done it both ways and honestly there is no differences in taste, only in preparation time. Slightly salt the fries then chopped them into smaller pieces.
Pick out any bones and skin, then flake the flesh of the fish.
Place the flaked fish into the pan with the onion mixture.
Beat the 8 eggs with the ¼ cup milk. Pour the egg mixture over the bacalhau and onion mixture. Keep mixing until the eggs start to scramble. At this point add the french fries and cilantro and continue to stir until all ingredients are combined.
Serve with black olives and a drizzle of olive oil.
