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Bacalhau à Brás
Stir Fry: Salt Cod Fish, Onions, Scrambled Egg & Shoestring Potatoes
Ingredients:
Directions:
O'Porto Restaurant
2074 Park St.
Hartford, CT
860-233-3184
- 2 Soup spoons of Portuguese Olive Oil
- 1 potato
- 3 eggs
- ½ onion
- 2 garlic cloves
- Salt and pepper
- Olives
- Parsley
- Oil to fry potatoes
Directions:
- Soak the salt cod in water for 24 hours. Change the water every four hours.
- Shred the cod by hand removing the bones and skin.
- Peel and cut the potato in long, thin matchsticks and then fry the potatoes.
- Slice the onion thinly and crush the garlic cloves.
- Beat the eggs in a bowl and chopped parsley (save for later).
- Heat the two soup spoons of Portuguese Olive Oil in a nonstick pan at medium-high heat. Sautee the onions until lightly brown then add the crushed garlic and stir. Add the shredded cod, and stir lightly for two minutes. Add the thinly sliced potatoes. Stir to mix all the ingredients. Add the whisked eggs and freshly chopped parsley. Stir until eggs are cooked but not dry, and then season with salt and pepper to taste if needed. Garnish with olives and serve.
O'Porto Restaurant
2074 Park St.
Hartford, CT
860-233-3184
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