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Bacalhau Dourado

kept byOcean

Bacalhau or salt cod is cod that has been preserved in salt. To prepare a large piece, you need to soak it in cold water in the fridge for up 2-3 days, changing the water three or four times a day. If you have a small piece of bacalhau, you probably need to soak it for about 24 hours. Check it by tasting a tiny piece and if it is still too salty, soak it for longer. Remove the skin before using it. When you are boiling the salt cod, taste the water and if it is too salty, discard the water and replace it with more cold water.


Serves 2 (doubles easily)

250g bacalhau (salt cod)
2 medium onions, peeled
1 clove of garlic, peeled and green stem removed
200g potatoes (2 medium potatoes), peeled
2 eggs
Salt and black pepper
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
Soak the salt cod in cold water for at least 24 hours, changing the water 2 or 3 times. When it is ready, rinse it and remove the skin from the salt cod. Cook it in boiling water until the fish flakes easily (if the water is too salty, discard it and add fresh water to the saucepan and bring it to the boil again). When the fish is cooked, drain it, remove any bones, feeling the fish with your fingertips to be certain and cut it into small strips less than a small finger’s width. Cut the onion into thin strips and chop the garlic finely. Cut the potatoes into small chunks or strips. Whisk the eggs with a little salt and black pepper.
You will need two frying pans, one of them non-stick. Add a tablespoon of olive oil to the non-stick pan. Add the onions and fry over a low heat until soft but translucent. Add the garlic to the pan and fry until fragrant but don’t let it brown. Turn the heat to medium and add the salt cod strips and fry until cooked and translucent (a few minutes).
In another pan, fry the potatoes in another tablespoon of oil until golden and cooked through. Keep warm.
Turn the heat under the non-stick pan containing the onions and garlic to medium. Add the last tablespoon of olive oil if you need it. When they are sizzling, add the beaten eggs and stir with a wooden spoon, as if you were making scrambled eggs. As soon as the eggs are set and still a little moist, add the potatoes and serve the dish.



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