Bacalhau à Brás (Soy-Free)

Ingredients

• 1 lb Salt Cod (Bacalhau)
• 2 medium Celeriac
• 4 tbsp Olive Oil
• 2 medium Onions
• 3 cloves Garlic
• 6 Eggs
• 1/2 cup Black Olives
• 2 tbsp Fresh Parsley
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Soak the 1 lb of salt cod in a large bowl of cold water for 24 to 48 hours, changing the water every 6-8 hours, until the cod is desalted. After soaking, drain the cod, then shred it into small, flake-like pieces, carefully removing any bones or skin.
2. 2Peel the 2 medium celeriac and cut them into thin, matchstick-like strips, approximately 1/8-inch by 1/8-inch by 2 inches long. Thinly slice the 2 medium onions.
3. 3Heat the 4 tbsp of olive oil in a large 12-inch skillet over medium heat (approximately 325°F / 160°C). Add the sliced 2 medium onions and cook for 5 to 7 minutes, stirring occasionally, until they are softened and translucent.
4. 4Add the 3 cloves of garlic, minced, to the skillet and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the shredded 1 lb of salt cod and the prepared 2 medium celeriac strips. Continue to cook for 8 to 10 minutes, stirring occasionally, until the celeriac is tender when pierced with a fork.
6. 6In a medium bowl, whisk the 6 eggs with the 1/4 tsp of salt and 1/4 tsp of black pepper until well combined. Pour the egg mixture evenly into the skillet with the cod and celeriac. Cook for 2 to 4 minutes, stirring constantly with a spatula, until the eggs are just set but still appear moist and creamy.
7. 7Remove the skillet from the heat. Stir in the 1/2 cup of black olives and the 2 tbsp of fresh parsley, chopped. Serve the Bacalhau à Brás immediately.

Substitutions

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