Brazilian Bacalhau

Brazilian Bacalhau

Enjoy this delicious Brazilian dish with clipfish, fried potatoes and eggs. It is perfect for lunch or a light, fresh dinner. 

Difficulty Easy
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Ingredients

Number of servings

Procedure

  • Cut clipfish in portions.

  • Peel and grate potatoes.

  • Cut onions into wedges, and finely chop garlic and parsley.

  • Fill water in a casserole and heat it until it almost starts boiling.

  • Add clipfish to the water. When it starts boiling, turn off the heat and let it simmer for approx. 3 minutes. 

  • When the clipfish is cooked, remove skin and bones, and gently flake the fish. 

  • Fry the grated potatoes in hot olive oil. Drain on paper towel and set aside. 

  • Mix egg and milk in a bowl, and season with salt and pepper. 

  • Sauté onion and garlic in a sauce pan with oil until golden. 

  • Add clipfish, fried potatoes, egg and milk mix, and gently cook on low heat. 

  • Stir continuously until the eggs are as you like them.

Serve with black olives and parsley on top.