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“À Brás” Style codfish with sweet potato sticks



3 Traditional Riberalves Cod Stews
3 medium sweet potatoes
Salt q.s.
Olive oil q.s.
2 medium onions
1 clove of garlic
6 eggs
Black pepper q.s.
Parsley q.s.
Black olives q.s.


To prepare a delicious recipe of “à Brás” Style codfish with sweet potato sticks, start by defrosting the codfish fillets.

Cook the steaks in plenty of water for approximately 6 minutes, remove skin and bones and flake.

For the straw sweet potato: Grate the sweet potatoes on the largest grater, wash well under running water and soak in cold water with a pinch of salt for 5 to 10 minutes.

Then spread on a kitchen cloth and dry thoroughly (if necessary, with the help of a paper towel), place in a bowl and season with a generous drizzle of olive oil and salt and mix well.

Next, place a sheet of baking paper on the baking tray and distribute the grated sweet potato, spreading it out well.

Bake in a preheated oven at 220° for 20 minutes (mixing halfway through and re-spreading well).

Remove from the oven, stir, and spread again and leave to cool to crisp. If you prefer, you can fry the grated sweet potato in olive oil, placing small quantities at a time and roasting them.

Sauté the onions cut into thin half-moon shape and the chopped garlic in olive oil until golden. Then add the cod flakes and stir gently.

Then add the sweet potato and the well beaten eggs (seasoned beforehand with a pinch of salt and freshly ground black pepper) and stir over a low heat until it becomes creamy.

Serve it sprinkled with chopped parsley and black olives as desired.



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