Ingredients: |
Ingredients: 1/2 pound dried salt cod
3 medium yellow onions, peeled and sliced thin
2 large garlic cloves, peeled and minced
1/4 cup olive oil
2 cups peanut or vegetable oil (for deep frying the potatoes()
2 medium Idaho potatoes, peeled and cut lengthwise in matchstick strips
10 large eggs, beaten until frothy
1/4 teaspoon coarsley ground black pepper
2 tablespoons coarsely chopped parsely (preferably the flat-leaf variety)
12 large oil-cured black olives
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Directions: |
Directions:Soak the salt cod in the refrigerator 24 hours in frequent changes of cold water. Keep the bowl covered so that the refrigerator doesn't smell like fish. Drain the cod, rinse thoroughly in cool water, and drain well. Now remove all bones and skin, and with your fingers pull the cod into fine shreds; set aside.
Saute the onions and garlic in the olive oil in a large heavy skillet over moderately low heat, stirring often, 5 to 6 minutes--just until onions are glassily golden. Turn the heat down low, cover and allow all to steam for 10 minutes; now add the cod, mix well, re-cover, and cook over low heat 25 minutes, stirring now and then.
Meanwhile, pour the peanut oil into a heavy medium-size saute pan, insert a deep-fat thermometer, set over moderately high heat, and heat to 375º. Pat the strips of potato as dry as possible between several thicknesses of paper toweling, then fry in four batches, separating the strips as they fry with a long-handled fork, until richly golden--3 to 4 minutes. With a skimmer or slotted spoon, lift the potatoes to paper toweling to drain. Note: You can reuse the oil in which you fried the potatoes; simply cool it, strain it, and pour into a bottle with a tight-fitting cap. Store in a cool place (not the refrigerator) away from the light.
When the cod has steamed 25 minutes, add half the fried potatoes and cook, stirring constantly, about 2 minutes. Add the eggs, pepper, and half the parsley, and cook over moderately low heat, stirring occasionally, 2 to 3 minutes until softly set.
Mount the egg mixture on a heated platter, sprinkle with the remaining parsley, and garnish with clusters of the remaining fried potatoes and the black olives. Serve at once as the main course of an informal lunch or supper, accompanied perhaps by Salada a Portuguesa and chunks of on of the many good Portuguese breads. The perfect wine would be a crisp red Serradayres or Periquita. |
This recipe for Eggs Scrambled with Dried Salt Cod, Onions and Potatoes (Bacalhau a Bras) is from