The Portuguese salted cod is one of the most favorite foods found in the cuisine of Brazil and has found its way into many Brazilian dishes, such as this egg dish, Ovos Mexidos com Bacalhau e Batata (Salted Cod with Scrambled Eggs and Matchstick Potatoes). This dish brings together the three favorite foods of the Portuguese: salted cod, eggs, and potatoes. Sometimes, in the Spanish tradition, it is called Bacalhau Dourada, or Golden Cod, the dish is composed of a velvety pillow of softly scrambled eggs mixed with onion slices, bits of salted cod, and crispy matchstick potatoes.This dish is so delicious as meal unto itself, any time of the day for breakfast, lunch, dinner, or even brunch.
…….And it is just in time for the 2014 World Cup! Enjoy……Ole, Ole Ole…..
PREP TIME: 1 Hour, plus two days (48 Hours)
COOKING TIME: 1 Hour, 15 Minutes
TOTAL TIME: ~ 2 Days
Yields 4 Servings
1 pound dried salt cod
1 Tablespoons white cider vinegar
1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (See Notes)
3 cups vegetable oil, for frying
1 large onion, thinly sliced
4 Tablespoons, olive oil
1 bay leaf
6 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon Freshly ground white pepper
4 or more dashes of malagueta pepper oil or hot pepper sauce to taste
4 Tablespoons chopped fresh parsley, divided
Black olives, for garnish (optional)
1. Rinse the fish and place it in a large bowl. Cover completely with cold water. Refrigerate for 48 hours, changing the water 4 to 5 times.
2. The next day, drain the fish and transfer to a large saucepan. Add vinegar and enough water to cover.
3. Bring to a boil, and simmer until the fish flakes easily, about 15 minutes. Drain and cool. Remove the skin and bones and shred the cod into needle sized pieces with a fork, to yield about 2 cups of shredded cod.
4. Shred the potatoes, using a mandoline. Wash potatoes in cold running water to remove the starch. Place potatoes in a large bowl, over with cold water and refrigerate for 20 minutes. Drain the potatoes thoroughly and dry with paper towels to remove as much of the surface waster as possible.
5. In a deep fryer or heavy saucepan, heat the oil to about 350o F and fry the potatoes in batches, to a golden yellow color. Drain on paper towels and reserve.
6. Add 1 tablespoon of the olive oil to a medium cast iron skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf. Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet.
7. Select another skillet that is medium sized and nonstick. Heat 1 tablespoon of olive oil. Add the eggs and stir for about 2 minutes, or less until lightly scrambled. Add the onion, cod and fried potatoes. Season with pepper and few dashed of malagueta oil (or hot pepper sauce) and cook for another minute or so. The eggs should be creamy and light.
To serve, transfer the eggs to a plate and sprinkle with parsley and black olives, which are optional.
If a mandoline is not handy, you can grate the potatoes using an old fashioned held hand grater. Another alternative is to use the grater attachment of a food processor to shred the potatoes.
3 large russet potatoes will yield approximately 6cups of potatoes, when shredded.
Canned fried matchstick potatoes can be used as substitute for the freshly grated match stick potatoes.
Salted cod is available at Italian markets as baccalà and at Spanish markets as bacalao.
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