Stockfish – Bacalhau a Braz

First cut the stockfish into pieces and soak for a day (changing the water frequently). Drain and remove the bones and skin. Then squeeze the stockfish with your hands and cut it into small fork-sized pieces.

Peel the potatoes, cut into strips and deep-fry. Remove the fried potato strips and drain on paper towels. Peel and finely chop onions.

Fill a saucepan with olive oil until the bottom is covered about half a finger high. In it, fry the onions over medium heat until translucent. Spread the stockfish and fried potatoes evenly over the onions and roast for about five minutes. Stir the whole well and season with salt and pepper.

Beat the eggs, add them and mix briefly. Remove the saucepan from the heat, sprinkle chopped parsley and bring to the table on a heated plate.

Stockfish – unlike other fish dishes – can easily be served with red wine. Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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