|250 g||Stock Fish|
|250 g||Floury boiling potatoes|
|2 tbsp||Olive Oil|
|Pepper & Salt|
Bacalhau Bras is a Portuguese egg dish with stock fish (Bacalhau) and fried potato sticks. The easiest way to prepare Bacalhau Bras is if you still have some fish left from the stock that has already been cooked. Otherwise, rinse the stock fish the day before serving under running water to remove the salt. Then place the stock fish in a bowl with plenty of water and water for about 24 hours. Change the water more often. After soaking, blanch the fish stock with boiling water and let it steep for about 20 minutes until it disintegrates into pieces. Drain the stock fish in a sieve. Remove the skin and bones and pluck the Bacalhau into fine pieces, as shown in the picture above. Peel an onion and cut into cubes. Peel floury potatoes and use a food processor to grate them into sticks. Dry the potatoes between paper towels. Heat olive oil in a frying pan and fry the potatoes until crispy. Add the bacalhau, onions and pressed garlic and fry until light. Whisk the eggs, season with a little pepper and a pinch of salt, pour the fish over the stock and mix in. When the eggs are hammered, sprinkle some finely chopped parsley over the Bacalhau Bras.