Day: November 11, 2018
[recipe] Bacalhau à bras
400 g salt cod
500 g potatoes
1 large onion
6 eggs
Olive oil
Salt and pepper, to taste
Parsley and black olives, to setve
To prepare Portoguese Bacalhau à bras, start by soaking the salt cod for at least 24h, changing the water at least 3 times, then remove the skin and bones, and break it apart with your hands.
Cut the potatoes into matchsticks and the onion into fine rings.
Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.
In a deep pan, sweat the onions until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.
At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.
Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette.
The Bacalhau à bras has to be served hot, with parsley and black olives.
There is alway the view of the lake
As blue as I can get, I can still appreciate the beauty of the mountain skyline around the lake.
Lest we forget
Lux aeterna luceat eis, Domine, cum sanctis tuis in aeternum, quia pius es.
Requiem aeternam dona eis, Domine, et lux perpetua luceat eis.
May light eternal shine upon them, O Lord, with Thy saints forever, for Thou art kind.
Eternal rest give to them, O Lord, and let perpetual light shine upon them.