Brás-Style Cod
Zé Paulo Rocha
One of the classics of the restaurant O Velho Eurico. Brás-Style Cod has been in Chef Zé Paulo's life since childhood an more
- Level
Intermediate
- Cooking
25m
- Overrall
1h+
- Ready
3:57 am
Desalted Codfish
2loins
Pitted Black Olive
12
Extra Virgin Olive Oil
to tasteExtra Virgin Olive Oil
1.1pt
Egg
8
Black Peppercorn
1tsp
Bay Leaf
2
Garlic
10 cloves
Onion
2
Parsley
1 bunch
Shoestring Potato
Potato
35.27oz
Vegetable Oil
for frying
Activity
Ideias de receita com sobras de comida?
Para usar sobras deste bacalhau à Brás, você pode:
1. Fazer bolinhos: misture com batata amassada, forme bolinhos e frite.
2. Recheio para omeletes ou tapiocas.
3. Misturar com arroz para fazer um arroz de bacalhau.
Para outras receitas com sobras, use o recurso de busca da CREME para encontrar opções que combinem com os ingredientes que você tem.
a
Sous answers alessandra santos
What's a good substitute for Codfish?
For a similar texture and flavor profile, try haddock or pollock. If unavailable, halibut or sea bass can work too. Adjust cooking time slightly as these fish might cook faster than cod. Remember, the dish's essence comes from the interplay of textures, so maintain the crispy potatoes and creamy egg mixture.
e
Sous answers enes
Qual peixe brasileiro pode substituir o bacalhau nessa receita?
Você pode substituir o bacalhau por peixe-galo, cação ou pescada amarela. Esses peixes têm textura firme e sabor suave, semelhante ao bacalhau. Apenas ajuste os tempos de cozimento de acordo com a espessura dos filés.
Sous answers Juliano Honorato
Quantos gramas de bacalhau vao em media em 2 lombos?
Os 2 lombos de bacalhau normalmente totalizam cerca de 500g a 600g, dependendo do tamanho e corte. É recomendado verificar o peso exato no momento da compra para garantir a quantidade correta para a receita.
Sous answers Fernanda de Lamare
Brás-Style Cod
Zé Paulo Rocha
Add 2 desalted codfish loins, 2 garlic cloves and 1tsp of black peppercorns to a baking tray
Preheat the oven at 212 °F
Add 2 bay leaves and 1.1pt of extra virgin olive oil to the cod
Bake the codfish for 1h30 until tender
Thinly slice 35.27oz of unpeeled, washed potatoes and cut into thin sticks
Wash the potato sticks in a container with enough cold water to cover them
Drain the potatoes and pat dry them with a kitchen towel or paper towel
Preheat the vegetable oil in a deep pot over medium heat
The oil is hot enough when you add some potato sticks and it immediately starts to bubble. Fry the potatoes until golden brown and crispy
Transfer to a bowl lined with paper towel to drain any excess of oil. The shoestring potato is ready
Beat 4 eggs and 4 egg yolks until combined
Finely slice 8 garlic cloves
Finely slice 2 onions
Finely slice 1 bunch of picked parsley
Cut 12 pitted black olives in half
Remove the cod loins from the oil and break them into pieces. Reserve the oil
Add 3tbsp of the olive oil used to bake the codfish to a large pot over medium heat
Add the sliced garlic and stir until fragant
Add the sliced onion and stir until golden brown
Add the codfish and the beaten eggs and stir until it thickens to a creamy texture. Turn off the heat
Add the chopped parsley and the Shoestring Potato to taste, reserve some for garnishing. Stir to combine
Plate it and drizzle extra virgin olive oil to taste
Garnish with the black olives, the Shoestring Potato and chopped parsley to taste. The Brás-style cod is ready
Enjoy!