Bacalhau (Portugal)
Bacalhau, Portugal’s iconic national dish, is deeply intertwined with the country’s maritime history and culinary traditions. Made from salt-cured cod, Bacalhau is often referred to as “the faithful friend” due to its versatility—there are said to be over 365 ways to prepare it, one for each day of the year! Thank you so much Ana Da Costa!
Ingredients
- 1 pound dried salt cod, soaked overnight and cooked
- 7 tbsp olive oil
- 1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (about 6 cups)
- 1 large onion, thinly sliced
- 1 bay leaf
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tbs chopped flat-leaf parsley leaves, divided
- 18 black olives
Step 1
Flake the fish, ensuring all bones are removed.
Step 2
Heat 4 tablespoons of oil in a large, heavy non-stick frying pan over medium-high heat. Add the potatoes in batches, frying until crisp and golden, about 7 minutes per batch. Transfer the potatoes to kitchen paper to drain.
Step 3
In the same pan, add 1 tablespoon of oil, then the onion and bay leaf, sautéing until golden, about 15 minutes. Discard the bay leaf.
Step 4
Reduce the heat to low. Add the remaining 2 tablespoons of oil to the onions in the pan and stir in the fish and potatoes.
Step 5
In a large bowl, whisk the eggs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the egg mixture and 3 tablespoons of parsley to the fish and potatoes in the pan. Cook over medium heat, stirring occasionally, until the eggs are softly set, about 3 minutes.
Step 6
Transfer to a serving dish and garnish with olives and the remaining 1 tablespoon of parsley.