Bacalao Dorado

Portuguese cuisine has so many recipes with cod that we could prepare one every day of the year and not repeat it. This is one of the most popular recipes in and outside of the neighbouring country. At home it is very popular, even among those who are not very fond of fish, which is appreciated. Just like the fact that it is a very simple dish to prepare and does not require strange ingredients or strange gadgets.

To prepare it, it is essential to have good desalted cod (not fresh), although it does not have to be a noble part. Some good cod crumbs or flaked cod will do. This is accompanied by humble ingredients such as egg, potato and onion that, when combined, result in a truly amazing dish.

De Buyer mineral cast iron frying pan with beech handle and Caractère porcelain plates from Revol

Ingredients (for 2-3 people)

• 200 g crumbled cod or cod crumbs
• 1 onion
• Extra virgin olive oil
• 150 g of potato
• 2-3 eggs
• Fresh parsley
• 10 pitted black olives
• Salt
• Black pepper

Elaboration

1. Desalt the codfish crumbs by placing them in a deep container and covering them with cold water. Store in the refrigerator for 8 hours, changing the water several times to remove the salt. After this time, drain well and dry with absorbent paper.
2. Using a sharp knife , peel and finely chop the onions.
3. Heat a couple of tablespoons of extra virgin olive oil in a frying pan and sauté over medium heat, stirring occasionally, for 15 to 20 minutes or until it begins to brown.
4. Add the cod crumbs to the pan and sauté for 5 minutes. Season with salt and pepper to taste and set aside.
5. We prepare some straw potatoes, to do this, we peel them and, with the help of a mandolin or a very sharp knife, we cut them into thin sticks or matchsticks. We fry them in plenty of hot oil for a couple of minutes, until they are golden. We drain them.
6. We put the pan with the onion and cod mixture back on the heat.
7. Beat the eggs in a deep bowl and add them to the pan along with the potato straws. Stir while cooking over medium heat for 1 or 2 minutes.
8. Before the egg is completely set, remove the pan from the heat and let it finish cooking with the residual heat.
9. Serve immediately with chopped fresh parsley on top and black olives.

De Buyer mineral cast iron frying pan with beech handle and Caractère de Revol porcelain plates