Description
In every village and town across Portugal, there is a tasca where time slows down at midday. There are no sandwiches eaten at desks here. Lunch is the best part of the workday, and the menu? There isn’t one. You eat the Prato do Dia—whatever is in season, and whatever the cook (likely a formidable woman named Maria) felt like making that morning.
If you don’t like it, you’re welcome to find another place to eat. But you won’t. Because the Prato do Dia is always exactly what you needed.
Why Bacalhau à Brás? It’s the ultimate Portuguese comfort food. For our founder, living in Port Macquarie far from the big Portuguese hubs, this dish is a rare treat—something reserved for those trips back to Sydney when Mum decides it’s time to cook the favorites. We’ve put it on a hoodie so you can carry that “home-cooked” feeling with you, even if you’re miles away from the nearest tasca.
A Receita (The Recipe)
Because if you can’t get to Sydney for Mum’s cooking, you’ve got to make it yourself.
Ingredientes:
500g Bacalhau: Quality salt cod (soaked for 24-48 hours, water changed often).
500g Batata Palha: Thin matchstick potatoes.
6 Large Eggs: Beaten well with a pinch of white pepper.
2 Onions & 3 Garlic Cloves: Thinly sliced and minced.
Extra Virgin Olive Oil: Be generous—the tasca way.
Garnish: Black olives and a mountain of fresh chopped parsley.
Instruções:
Prepare the Fish: Boil the soaked cod for 10 mins, then shred it into fine flakes, removing any skin or bones.
The Refogado: Sauté the onions and garlic in plenty of olive oil until soft and golden. This is where the magic starts.
The Mix: Add the shredded cod to the pan, then the batata palha. Toss gently.
The “Ponto”: Turn the heat to low. Pour in the beaten eggs and stir constantly but gently.
The Secret: Stop cooking while it’s still creamy. If it looks like dry scrambled eggs, you’ve let Maria down.
The Finish: Top with black olives and parsley. Serve it hot.
The Oporco Promise:
We aren’t taking things off the menu. We’re building a library of favorites. Whether it’s a main, a snack, or a bit of local dialect that only the locals understand, the Prato do Dia range is our way of staying connected to the culture, one dish at a time.
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