Luiza Possi ensina como fazer BACALHAU À BRÁS com purê de mandioquinha | Se Vira Aí

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes add nutrients, while frozen fries save prep time.

black olives

🥗Healthier: green olives

💰Cheaper: no olives

Green olives are lower in calories, while omitting olives simplifies the dish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

Start by peeling the mandioquinha and cutting it into rounds for easier cooking.

Boil the mandioquinha in water until cooked through.

Once cooked, drain the mandioquinha and mash it in the same pot.

Add a bit of butter and milk to the mashed mandioquinha to make it creamy, seasoning with salt and parmesan cheese to taste.

Cut the onion for caramelization.

In a pan, heat olive oil and add the onion to caramelize it.

Once the onion is starting to caramelize, add honey to enhance the flavor.

Cover the pan to speed up the caramelization process.

Prepare the salted cod by shredding it into pieces.

In a separate pan, heat olive oil and sauté the shredded cod until heated through.

Add the caramelized onions to the cod mixture and stir to combine.

In a bowl, whisk the eggs and season with salt and pepper.

Pour the eggs over the cod and onion mixture, stirring gently until the eggs are just set.

Fold in the potato sticks and mix well.

Serve the bacalhau à brás garnished with black olives and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens