Follow these steps for perfect results
Merluza (frozen)
cooked, shredded
Potatoes (straw package)
good quality
Sea Delights
diced
Onions
large, thinly sliced
Oil
olive oil
Eggs
whisked
Parsley
chopped
Pepper
freshly ground
Nutmeg
grated
Salt
to taste
Boil frozen hake until cooked.
Drain the cooked hake and let it cool slightly.
Remove any bones and skin from the cooled hake.
Shred the hake into smaller pieces.
Thinly slice the large onion.
Heat olive oil in a pan over low heat.
Slowly braise the sliced onions for 10 minutes, or until they become translucent.
Add the shredded hake and diced sea delights to the pan with the onions.
Add the potato sticks to the mixture and stir well to combine.
In a separate bowl, crack the eggs and whisk them with a fork.
Pour the whisked eggs over the hake, onion, and potato mixture in the pan.
Stir the mixture continuously until the eggs are cooked through, being careful not to overcook them.
Season the dish with salt, pepper, and nutmeg to taste.
Garnish with chopped parsley before serving.
Expert advice for the best results
Don't overcook the eggs for a creamier texture
Use high-quality potato sticks for a better result
Add a touch of garlic for extra flavor
Everything you need to know before you start
10 minutes
Can be prepped in advance, but best served fresh
Serve in a bowl, garnished with fresh parsley
Serve with a side salad
Serve with crusty bread
A light and refreshing Portuguese wine
Discover the story behind this recipe
Inspired by Bacalhau à Brás, a traditional Portuguese dish made with salt cod.
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