Bacalhau à Brás
A tasty Portuguese speciality.
Stockfish is the star of this dish and is very healthy and sustainable.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Stockfish 300 g
- Potatoes 600 g
- 1 chopped onion
- Extra virgin olive oil
- 4 eggs
- 2 bay leaves
- Salt to taste
- Chopped parsley
- Nutmeg to taste
Nutritional information
Per serving: 240 Kcal
Environmental Impact
Per serving:
449 grams CO2 equivalence - carbon footprint
499 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Desalt the stockfish, rehydrate it and remove the bones.
Peel and grate the potatoes roughly and then put in an oven dish lined with parchment paper and bake briefly in the oven to dry.
In the meantime, sauté the chopped onion in a casserole dish with a little oil and bay leaf.
Add the stockfish and cook for five minutes.
Add the potatoes, mix gently and cook for a few more minutes, stirring constantly.
Add the beaten eggs and cook for one more minute.
Season with salt and pepper, nutmeg and chopped parsley.
The Chef’s Advice
When you add the beaten eggs to the mixture, use a wooden spoon to keep them creamy. Alternatively, transfer the mixture to a bowl and then add the eggs.
Nutritional Advice
It is important not to overdo the proteins when high protein ingredients are combined in a single dish. In this case, for example, the per person egg and stockfish portions are half of the recommended standard portions.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
Fish and eggs are lower impact protein sources than beef and can be eaten more than once a week. To increase the sustainability of the dish, opt for organic eggs and sustainably wild caught fish. Explore local options and look for sustainable fishing certifications, such as the Marine Stewardship Council (MSC) or the Marine Conservation Society (MCS).
