This is a section of the Newsletter started in October 2016. Canada One Travel clients and staff are cordially invited to submit their favourite, tasted, loved recipes from all over the world. Please submit your recipe to Irene Ling by email email@example.com Include photo(s) if possible. We appreciate them!
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Bacalhau à Brás
COD WITH EGGS AND OLIVES Makes 4 servings
When the Portuguese discovered cod off the coast of the Grand Banks, it became a main coast of the Grand Banks, it became a main-stay of Portuguese cooking. Although an abundance of fish is found in waters closer to home, the salted North American cod remains in high demand.
This dish is an impressive and delicious combination of fluffy eggs and cod speckled with olives and parsley. Usually served for lunch or dinner, it also makes a delightful breakfast.
Chop everything before scrambling the eggs. This dish is a meal in itself, but it can also be served with a salad or soup.
1½ lb salt cod
1½ lb potatoes (about 4)
vegetable oil for deep-frying
2 tbsp olive oil
1 onion, coarsely chopped
1 large clove garlic, minced
¾ cup chopped fresh parsley
12 pimento-stuffed olives, sliced, or large black olives, pitted and diced
salt and coarsely ground black pepper to taste
Cover cod with cold water and soak for 24 hours, changing the water two or three times. Drain off the water. Cover cod with fresh cold water; bring just to boil. Reduce heat and simmer for 10 to 15 minutes, or until tender (Do not boil). drain; when fish is cool enough to handle, remove skin and bones and coarsely shred. Set aside.
Peel and finely dice potatoes. In a large skillet, heat 1-inch (2.5 cm) vegetable oil over medium-high heat; cook potatoes in batches for about 2 minutes per side, or until golden brown. Drain well on paper towels.
Drain vegetable oil. Add olive oil to skillet and heat over medium-high heat. Cook onion and garlic, stirring occasionally, for 3 to 5 minutes, or until softened.
Add cod, potatoes and sprinkle with parsley. Carefully stirring so as not to mash fish, cook for 1 to 2 minutes, or until fish and potatoes are well blended and heated through. Remove from heat and stir in olives. Taste cod and add salt if necessary.
In bowl, whisk together eggs. Return skillet to high heat and slowly pour eggs into skillet in steady stream, whisking briskly. Cook for 2 minutes, or until curds have formed but mixture is still creamy. Remove from heat and topped with coarsely ground black pepper. Serve immediately
Azevedo, C. (1990) Uma casa Portuguesa Portuguese Home Cooking. Canadian Cataloguing in Publication Data. ISBN 0-929091-22-1
Recipe enjoyed and submitted by Paula Cooper, Travel Specialist at Canada One Travel phone 204-975-4787; email firstname.lastname@example.org