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  Added: Nov 02, 2006  •  Visited (1157)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cod With Eggs And Golden Fried Potatoes
(Bacalhau Dourado)
What You Need:
  • 1 pound salt cod
  • Vegetable oil or shortening for deep frying
  • 3 medium-sized potatoes, peeled and cut lengthwise into 1/8-by-1/8-by-2- inch strips
  • ½ cup olive oil
  • ¾ cup finely chopped onions
  • 6 eggs
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley

  • How To Cook:
    1. Starting a day ahead, place the cod in a glass, enameled or stainless-steel bowl or pan, cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.

    2. Preheat the oven to 200°F. Heat 3 or 4 inches of vegetable oil or shortening in a deep-fat fryer to 375°F on a deep-frying thermometer. Line a large shallow baking pan with a double thickness of paper towels.

    3. Then deep-fry the potatoes, turning them about in the hot oil with a slotted spoon, for 2 to 3 minutes, or until they are crisp and light brown. Transfer the potatoes to the baking pan and keep them warm in the oven.

    4. Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)

    5. Reduce the heat to low and simmer uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork. Drain thoroughly.

    6. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Return the fish to the pan, cover, and set aside.

    7. In a heavy 10- to 12-inch skillet, heat the ½ cup of olive oil over moderate heat until a light haze forms above it. Add the onions and cook, stirring frequently, for 5 to 8 minutes, or until they are lightly brown. Stir in the cod and continue to cook, stirring, until it is heated through.

    8. With a fork or whisk, beat the eggs with the black pepper until frothy. Pour the eggs into the skillet, adding 1 or 2 tablespoons of oil if necessary. Cook over low heat, stirring with the flat of a table fork or a rubber spatula, until they form soft, creamy curds.

    9. Quickly fold in the potatoes, taste for seasoning and transfer the entire contents of the pan to a heated platter. Sprinkle with the parsley and serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Fish » Cod
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Vegetables » Potatoes
    Dish » Appetizers



     




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