Ingredients Cod:
600g of cod
6 eggs
6 medium potatoes
2 tablespoons olive oil
oil to the potatoes
parsley
pepper
How to prepare:
1. Shred the codfish still salty and
soak in water for 4 hours.
2. Cut the potatoes and fry straw
gradually separating into hot oil. Skip to paper towels to drain the fat.
3. Squeeze the cod to take over the
net.
4. Sauté onions, sliced super thin, the
olive oil in a large skillet until transparent.
5. Add 1 clove garlic. Cook 2 minutes.
6. Add cod, cooking over high heat
until dry (water will drop.)
7. Beat the eggs with the chopped
parsley and pepper.
8. Add the grated potato cod, take a
stirred and add the beaten eggs. Mix only until just creamy.
9. Serve sprinkled with chopped
chives.
Note: The ideal is to make the potato
at home. In the case of despair, it is purchased with potato ready.
As a lover of cod recommend this site
where it came from revenues, is great:
http://www.bacalhau.com.br
Some cod dishes are named after their
creators, as the Codfish Gomes de Sá, the Bacalhau à Zé do Pipo and Codfish
John Hole.
We now know who were these illustrious
chefs who perpetuated the art of preparing cod:
Gomes de Sá, José Luiz de Sá Gomes
Junior was chef at Restaurant Lisbonense, where he created the recipe for cod
in small chips left in the milk warm for over an hour, brought the finest olive
oil in oven, accompanied by garlic, onion, and in To serve, black olives,
parsley and boiled eggs. He died in 1926.
Zé do Pipo-was one of the owners of a
famous restaurant of Porto, where he created such a different prescription cod:
put the fish that once covered with mayonnaise, are brought to the oven for
browning.
Hole-John was nicknamed John Pereira,
who created the recipe for flaky cod with onion, parsley, clams, shrimp, white
sauce, two egg yolks, mashed potatoes and egg whites.
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