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Add a photoServings: 6
Ingredients
- 1 1/2 lb Bacalhau (dry weight)
- 1 1/2 lb Potatoes
- 1 1/2 c. Extra virgin olive oil
- 2 x Garlic cloves, peeled
- 8 x Large eggs Salt & pepper Fresh parsley, minced Extra virgin olive oil Tomatoes Lettuce Black olives
Directions
- Soak the cod fish at least overnight, longer if possible. Carefully remove bones and pcs of skin.
- Peel and cut the potatoes in long, thick match sticks.
- Heat the extra virgin olive oil in a large skillet, add in the garlic cloves and fry until golden brown. Throw away the garlic.
- Stir-fry the flaked cod. Add in the potato sticks, previously lightly fried in another skillet. Season with salt and pepper. Let cook for a while over a low fire and meanwhile beat the Large eggs in a bowl. Scramble over the cod and potatoes and let cook until everything is set together, Sprinkle with the minced parsley, decorate with black olives, and serve surrounded by lettuce leaves and tomato slices. Variation: Bacalhau 'a Lisbonense': In the same skillet you first fried the potato sticks lightly fry 2 medium onions finely sliced. Add in to the main skillet when you add in the potatoes. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 544 | |
| Calories from Fat 478 | 88% |
| Total Fat 54.08g | 68% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 362mg | 10% |
| Total Carbs 15.15g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.67g | 0% |
| Protein 1.77g | 3% |
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