Cristiano Ronaldo Favourite Food Bacalhau à Bras Recepi in English

Cristiano Ronaldo Favourite Food Bacalhau à Bras Recepi in English

Bacalhau à Brás Recipe (Portuguese Shredded Cod with Eggs and Potatoes)

Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4

Introduction

Bacalhau à Brás (pronounced bah-kah-LYOW ah brahz) is a classic Portuguese dish featuring salted cod, finely fried potatoes, and scrambled eggs. It’s a staple in Portuguese cuisine, loved for its rich flavors and comforting texture. The dish originates from Lisbon’s Bairro Alto district and is attributed to a tavern owner named Brás.

This dish perfectly blends saltiness, creaminess, and crunch, making it a favorite among seafood lovers.

Ingredients

Main Ingredients:

• 400g (14 oz) salted codfish (bacalhau), desalted and shredded
• 4 medium potatoes, cut into thin matchsticks (batata palha-style)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 4 large eggs
• 4 tablespoons olive oil
• ½ cup fresh parsley, chopped
• ½ cup black olives, pitted and sliced
• Salt and black pepper to taste

For Desalting the Codfish:

• 1 liter (4 cups) water
• Ice (optional)

Optional Garnish:

• Lemon wedges
• Extra parsley

Step-by-Step Instructions

Step 1: Desalting the Codfish

Salted cod needs to be soaked to remove excess salt and rehydrate it.

1. Rinse the cod under cold running water to remove surface salt.
2. Place the cod in a bowl with cold water. Ensure it is fully submerged.
3. Let it soak for 24–48 hours, changing the water every 8 hours.
4. Once desalinated, drain and pat the fish dry. Remove any skin and bones, then shred it into small flakes.

Tip: If short on time, soak the cod in cold water with ice and change the water every 4 hours for at least 12 hours.

 Step 2: Preparing the Potatoes

1. Peel the potatoes and cut them into thin matchsticks (or use a mandoline slicer).
2. Soak the sliced potatoes in cold water for 15 minutes to remove excess starch. Drain and pat dry.
3. Heat vegetable oil in a deep pan to 180°C (350°F).
4. Fry the potatoes in small batches until golden and crispy (about 3–4 minutes).
5. Drain them on paper towels and set aside.

Alternative: You can use store-bought batata palha (thin crispy potato sticks) for convenience.

Step 3: Cooking the Onions and Garlic

1. Heat 4 tablespoons of olive oil in a large skillet over medium heat.
2. Add the sliced onions and cook until soft and golden, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Adding the Codfish

1. Increase the heat slightly and add the shredded codfish to the pan.
2. Stir well and cook for about 5 minutes, allowing the flavors to blend.
3. Season with black pepper (salt is usually not needed due to the salted cod).

Cristiano Ronaldo Favourite Food Bacalhau à Bras Recepi in English

Step 5: Combining with Potatoes and Eggs

1. Reduce the heat to low and gently fold in the crispy potatoes.
2. In a separate bowl, beat the 4 eggs lightly.
3. Pour the eggs over the codfish mixture and stir gently until they are just cooked but still creamy.
4. Remove from heat immediately to avoid overcooking.

Tip: The eggs should be slightly runny when removed from heat, as they will continue to cook from residual heat.

Step 6: Finishing Touches

1. Stir in freshly chopped parsley.
2. Garnish with black olives.
3. Serve immediately with lemon wedges on the side.

Serving Suggestions

• Pairing: Serve with a fresh green salad and crusty bread.
• Wine Pairing: A crisp Vinho Verde or a dry white wine like Albariño complements the dish well.
• Side Options: Some people enjoy it with pickled vegetables or a light tomato salad.

Tips & Tricks

How to Make it Healthier

• Use air-fried potatoes instead of deep frying.
• Reduce the amount of olive oil and use a non-stick pan.
• Add more vegetables like spinach or bell peppers for extra nutrients.

Common Mistakes to Avoid

• Not desalting the codfish properly – If it's still too salty, soak it longer.
• Overcooking the eggs – The texture should be creamy, not dry.
• Not drying the potatoes before frying – Excess moisture makes them less crispy.

History of Bacalhau à Brás

This dish is named after its creator, Brás, a Lisbon tavern owner who first combined salted cod, eggs, and fried potatoes. Portugal has over 1000 ways to prepare bacalhau, and this is one of the most famous.

Why salted cod?
Salted cod has been a staple in Portugal for centuries, originally brought by fishermen from the North Atlantic. Since fresh fish wasn’t always available, drying and salting it preserved it for long voyages.

Variations

• Bacalhau à Brás with Shrimp: Add shrimp for a seafood twist.
• Vegetarian Brás (Brás de Legumes): Substitute cod with shredded zucchini or mushrooms.
• Spicy Brás: Add a dash of piri-piri sauce for a spicy kick.

Conclusion

Bacalhau à Brás is a simple yet delicious dish that brings the heart of Portuguese cuisine to your plate. Whether you’re a seafood lover or trying Portuguese food for the first time, this comforting meal is sure to impress.

Would you like a step-by-step video or images to go along with this recipe? 😊

Cristiano Ronaldo Favourite Food Bacalhau à Bras Recepi in English

Follow On Youtube Channel 👉 https://www.youtube.com/@KajalKumari-c6z