Portuguese Salt Cod, Eggs, Potatoes, Onions

Portuguese Salt Cod

What does lox have to do with this recipe? My recipe for lox and eggs with a few changes has become this! By the way, if you haven’t tried your hand at my easy bagels recipe … It’s amazing!

As with lox and eggs holding the salt until the cooking is done is important. My first try at lox and eggs was inedible.

This recipe is amazing. Give it try.

Recipe

 

4-6 Ounces of salt cod, soaked for 24 hours with 4-6 water changes and then poached
2-3 Teaspoons olive oil
1 Large potato-cubed (pan fry in olive oil or deep fry in a high heat oil)
1 Yellow onion-cut in half and then thinly sliced
4 Eggs-whisked
1/4 Cup parsley-minced
1/4 Generous cup of greek olives-sliced in half, top to bottom, for a nicer look (to me, anyway)

It’s easy to deep fry the potatoes without a deep fryer. Add about 3 inches of oil into a small but deep heavy saucepan. Turn burner to not quite the highest heat … no red burner if you’re using an electric range. Give some time for the heat to reach optimal temperature. Put one cube of potato into the oil. The oil will bubble heavily but not splat. If it splats the heat is too high. If it doesn’t bubble heavily around the potato the oil needs to heat more. Add all the potatoes when temperature is right, and cook until the color of your favorite french fries. It will take a little time. Remove the potatoes with a mesh skimmer to a dish to drain thoroughly.

For pan fried potatoes add about 1 tablespoon of oil to a medium skillet. Heat to moderate-high temperature and add potatoes. Cook until lightly brown and fork tender. This can be done in combination with the onion if you like.

Poach the salt cod while cooking the potatoes. Bring water to boil in a saucepan large enough to hold previously drained fish and fresh water to cover. After the water begins to boil add the fish and bring back to boil. Cover and remove from heat. Remove the fish after 5 minutes and allow to cool and drain. Remove skin and bone and flake the fish to bite sizes. Set aside.

In a medium-large skillet add the teaspoons of olive oil and heat over medium heat. Add the onion and sauté until tender but little color. Add the cooked potatoes and flaked cod. Heat through and then add eggs and 1/2 the parsley. Cook the eggs to your liking. Remove from heat and garnish with the remainder of the parsley and the olives.

Enjoy!!


2 Comments

  1. Posted September 27, 2014 at 8:38 am | Permalink

    Happy Belated birthday Anita! I grew up in a Puerto Rican household enjoying salt cod dishes (didn’t know of any other culture that also liked it :)) so I look forward to your post!

    • Posted September 27, 2014 at 1:02 pm | Permalink

      Thank you for the birthday wish. 🙂 I hope you’ll give this a try. It is so simple. It actually originated from a quick recipe I put together for my husband. But it included lox and no potatoes. Thank you for stopping by.

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