BY NUNO ALEXANDRE FERREIRA AND JOÃO PEDRO VALE
To prepare the Portuguese Bacalhau à Brás recipe, start having soaked the salt cod, then remove the skin and bones, and break it apart with your hands.
Meanwhile, cut the potatoes into matchsticks and the onion into fine rings.
Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.
At the same time, in a deep pan, sweat the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.
At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper. Stir for a few minutes, turning off the heat before the eggs solidify.
The Bacalhau à Brás has to be served hot, with parsley and black olives
The artists cooked the recipe at the Lofoten International Art Festival in 2019, during the presentation of the Semiotics of Cod.