One pot wholesome meal from the Portuguese cuisine.
BACALHAU À BRÀS
Ingredients
400 grams dried surmai
4 eggs
Crushed black peppercorns to taste
Salt to taste
3 tablespoons oil
2 medium potatoes, peeled and cut into thick strips
1 large onion, sliced and layers separated
1 tablespoon chopped garlic
½ tablespoon chopped fresh parsley
Black olives for garnishing
Fresh parsley sprig for garnishing
Method
1. Slit the fish horizontally without cutting through and place in a deep tray. Add sufficient water and set aside for 25-30 minutes.
2. Beat eggs with crushed peppercorns and salt.
3. Remove the flesh from the fish, discard bones and cut the flesh into pieces.
4. Heat oil in a non-stick pan. Add potato strips and salt, mix and sauté till lightly browned. Remove from pan and set aside.
5. Add onion and garlic in the same pan, mix and sauté till onion turns golden brown.
6. Add fish flesh pieces and mix. Add potato strips and mix. Add beaten eggs, mix well and cook till fully done. Add chopped parsley and mix well.
7. Garnish with olives and parsley sprig and serve hot.
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