Portuguese cuisine has so many cod recipes that we could prepare a different one every day of the year without repeating.This is one of the most popular both inside and outside the neighboring country. At home it’s well liked, even by those less fond of fish, which is a relief. Likewise, it’s a very simple dish to prepare and doesn’t require strange ingredients or odd gadgets.
To prepare it, you must have good desalinated cod (not fresh), although it doesn’t need to be a prime cut. Good cod flakes or shredded cod will do. It is accompanied by humble ingredients like egg, potato and onion which, when combined, result in a truly impressive dish.
De Buyer B mineral cast-iron skillet with beech handle and Revol Caractère porcelain plates
Ingredients (for 2-3 people)
- 200 g shredded cod or cod flakes
- 1 onion
- Extra virgin olive oil
- 150 g potato
- 2-3 eggs
- Fresh parsley
- 10 pitted black olives
- Salt
- Black pepper
Preparation
- We desalinate the cod flakes by placing them in a deepcontainer and covering with cold water. We keep them in the refrigerator for 8 hours, changing the water several times to remove the salt. Once this time has passed, drain well and dry with absorbent paper.
- With a knife well sharpened, peel and finely chop the onions.
- Heat a couple of tablespoons of extra virgin olive oil in a skillet and sweat over medium heat, stirring occasionally, for 15 to 20 minutes or until they begin to brown.
- Add the cod flakes to the skillet and sauté for 5 minutes. Season with salt and pepper to taste and set aside.
- Prepare shoestring potatoes by peeling them and, with the help of a mandoline or a very sharp knife, cut into thin sticks. Fry in plenty of hot oil for a couple of minutes until golden. Drain.
- Place the skillet with the onion and cod mixture back on the heat.
- Beat the eggs in a deep container and add them to the skillet along with the shoestring potatoes. Stir while cooking over medium heat for 1 to 2 minutes.
- Before the egg is completely set, remove the skillet from the heat and let it finish cooking with the residual heat
- Serve immediately with chopped fresh parsley sprinkled on top and black olives.
De Buyer B mineral cast-iron skillet with beech handle and Revol Caractère porcelain plates
Comments
Lourdes said:
Excelente receta. Lo hemos comido hoy. El bacalao era muy bueno y eso habrá ayudado. Cuaje poco el huevo. Quedo cremoso y muy jugoso. Gracias
Nuriaaportela said:
Me gustan las recetas senvillas