Bacalao à Brás

Despite this is really good and typical portuguese, it is better to keep this recipe for exceptional occasion as codfish (bacalau) is an endangered species.
En francais c'est la morue sechee.

Well yesterday we had this exceptional occasion: one of our friend is leaving for Mexico, so a portuguese friend cooked for us this typical dish.

The name à Brás is coming from the cook who invented this recipe. It is one of the most popular ways to prepare codfish in Portugal. It is made from thin strips of cod mixed with onions, and thin strips of potatoes bound by eggs.

You need this salty dried codfish ...but for ecological reasons it is maybe time to try to find another fish that could replace it.
You first let the fish in the water to remove a bit the salt, for few days.





You fry some garlic slices in olive oil








Then you fry few onions slices in olive oil








you add the fish and stir up everything




Well here is the tricky part on which portuguese people will maybe fight: the potatoes: apparently there is two ways to used them, either as boiled squared cut potatoes either fried...and I even discovered another one : add dried patatas fritas from the bag !!







Stir it up for few minutes

and then pour some eggs with continuoulsly stirring up...it is almost done






....add some black olives and some decoration...et voila !