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Bacalhau à Bráz
by
Pedro Rebelo
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%20is%20renowned%20for%20its%20versatility.%20Portugal%E2%80%99s%20obsession%20with%20this%20cured%20fish%20has%20produced,%20some%20say,%20more%20than%201000%20variations.%20Bacalhau%20%C3%A0%20Braz%20is%20certainly%20one%20of%20the%20classics.%20Created%20by%20Mr%20Br%C3%A1z,%20owner%20of%20a%20tavern%20in%20Lisbon%E2%80%99s%20bohemian%20Bairro%20Alto,%20this%20dish%20combines%20shredded%20bacalhau%20with%20eggs%20to%20create%20a%20delicious%20snack%20or%20quick%20lunch.%20This%20recipe%20is%20a%20%E2%80%98low%20carb%E2%80%99%20variation,%20substituting%20the%20traditional%20fried%20potatoes%20with%20grated%20carrots.%20This%20makes%20for%20a%20lighter,%20more%20colourful%20dish%20which%20still%20honours%20the%20magic%20combination%20of%20bacalhau,%20olive%20oil%20and%20garlic.%20Bacalhau%20must%20be%20soaked%20in%20cold%20water%20for%203%20days%20(changing%20the%20water%20twice%20a%20day)%20before%20cooking.%20Alternatively%20you%20can%20buy%20already%20soaked%20cod%20in%20frozen%20packs.%20The%20original%20recipe%20asks%20for%20the%20cod%20to%20be%20boiled%20before%20shredding.%20I%20don%E2%80%99t%20find%20this%20necessary%20and%20I%20believe%20you%20get%20a%20better%20taste%20and%20texture%20from%20using%20it%20raw%20straight%20into%20the%20pan.%3C/p%3E%3Cp%3EServes%202%3C/p%3E%3Cp%3E1.%20Add%20the%20olive%20olive%20oil%20to%20a%20frying%20pan%20and%20when%20hot%20add%20the%20onions.%20Gently%20fry%20until%20translucent,%20then%20add%20the%20garlic.%20Cook%20for%20a%20couple%20of%20minutes%20stirring%20occasionally.%3C/p%3E%3Cp%3E2.%20Shred%20the%20bacalhau%20into%20this%20strips%20then%20add%20to%20the%20pan,%20cook%20for%20another%20couple%20of%20minutes,%20add%20the%20grated%20carrot,%20followed%20by%20the%20eggs.%20Stir%20constantly,%20taste%20for%20salt%20and%20pepper%20and%20adjust%20seasoning%20if%20required.%20Add%20the%20olives,%20chopped%20parsley%20and%20serve%20with%20a%20green%20salad!%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}