Codfish and the 1001 ways to cook it

It is certain and known that there are 1001 ways to cook codfish, but this recipe I bring is one of my favorites to cook it.

Some people like boiled codfish better, others like grilled codfish better, and yet another says he likes codfish the other way better. Yes, there are many ways to cook it, and each one to his or her taste.

I confess that I like most of the codfish dishes, but the recipe I bring here is the one they say is good in all ways.

I'm talking about the codfish "à Brás". But I've heard several times that "everything à Brás is good". I've also tried and made other recipes à Brás, but those are for another nuptials.

In this post, the recipe I bring to you is the typical Bacalhau à #Bras, which is very popular in our house (except for the smallest person in the house who says she doesn't like codfish, but she'll change her mind for sure).

For a change, this is a simple and very tasty recipe. And do you know what the trick is to make it even better? Check out the recipe, try it out, and find out. Then tell me if I'm not right. 😉

So here goes

Ingredients:

1 onion

2 cloves of garlic

4 tablespoons of olive oil

2 pieces of codfish

200g potato French fries

6 eggs

Milk to taste

Chopped parsley q.b.

Black olives q.b.

Preparation:

Begin by boiling the cod in a pot of water. Bring to boil and cook for 10 minutes. Drain, let cool a little, shred and set aside.

In a large skillet over low heat, sauté the sliced onion and the chopped garlic cloves in olive oil.

Add the cod and the potato chips and mix well. Let the potatoes soften a little.

Separately beat the eggs and add a little milk (this is one of the tricks for the cod not to get dry) and add to the cod. Mix well until it's well combined and the eggs are cooked (but not too much. The other trick for not getting dry 😉).

Taste and refine the seasoning. Serve the cod à Brás sprinkled with parsley and olives.

Bon appétit!