Bacalhau à Brás (Salt Cod with Potato and Egg)
Portuguese dinner for one, on the table in 27 minutes. About 560 kcal and 40 g protein.
Per portion
Calories from protein 29%, carbs 24%, fat 47%. Estimated from the ingredients.
Roughly £3.00 a portion.
Method
- 1
Fry the potato matchsticks in 1 tbsp of the oil over medium heat for 8–10 minutes until golden and tender. Drain on paper and set aside.
- 2
Poach or pan-fry the fish for 3–4 minutes until just cooked, then flake into pieces.
- 3
In the same pan, heat the remaining oil and soften the onion for 8 minutes until soft and translucent, adding the garlic for the last minute.
- 4
Add the flaked fish and fried potatoes to the pan, then pour in the beaten eggs.
- 5
Stir gently over low heat for 1–2 minutes until the eggs are just set but still creamy, taking care not to scramble too far.
- 6
Scatter with olives and parsley to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bacalhau-a-bras-salt-cod-with-potato-and-egg/
