A rich and symbolic salt cod staple from the Iberian nation of Portugal
Click here for video recipe and story on Instagram
Bacalhau à Brás is a classic Portuguese dish with a fascinating history that dates back to the Age of Exploration. Portuguese sailors and explorers needed a durable source of protein for their long voyages, and dried and salted codfish, or "bacalhau," proved perfect for the task. This salty staple eventually became a cornerstone of Portuguese cuisine, with hundreds of recipes inspired by its versatility.
Bacalhau à Brás, one of the most beloved bacalhau dishes, originated in Lisbon's Bairro Alto neighborhood. The dish features a savory mix of shredded salted cod, finely chopped onions, and straw-cut potatoes, all scrambled with eggs. Black olives and fresh parsley are usually added as a garnish, offering a burst of color and an extra layer of flavor.
The appeal of Bacalhau à Brás lies in its unique combination of textures and flavors. The salted cod provides a savory depth, the crispy potatoes offer crunch, and the eggs bring everything together with a soft, creamy texture. The onions add a subtle sweetness, while the olives and parsley offer a bright, fresh contrast.
Bacalhau à Brás has become a staple in Portuguese homes, where it's often served at family gatherings, holidays, and other special occasions. While each family might have its unique twist on the recipe, the dish's core essence remains a comforting blend of simple, delicious ingredients. It's also a favorite in Portuguese restaurants and has gained recognition worldwide for its authentic flavors and heritage.
Whether you're in Portugal or cooking in your kitchen, Bacalhau à Brás is a delightful way to experience the history and warmth of Portuguese cuisine. Its easy preparation and satisfying flavors make it a dish worth trying, especially if you're a fan of traditional comfort food with a rich background.
Bacalhau a Bras Recipe
Prep time 60 minutes | Cook time 40 minutes | Serves 4
Ingredients
1 pound salted codfish (bacalhau) - If you can't find it, you can use regular cod or any white fish
3 medium potatoes, good for frying, cut into shoestrings (thin strips)
1 large onion, finely sliced
3 cloves garlic, minced
3 bay leaves
4 large eggs, scrambled
1/2 cup olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Black olives, for garnish
Instructions
Prepare the Salted Codfish:
Soak the salted codfish in cold water for at least 24 hours, changing the water every 4 to 6 hours. This process helps to desalinate the cod and makes it suitable for cooking.
After soaking, drain the codfish and blanch in boiling water for 3-5 minutes. Remove and shred the cod into bite-sized pieces, making sure to take out all the bones.
Prepare the Potatoes:
Peel the potatoes and cut them into thin julienne strips (similar to matchsticks).
In a deep skillet, heat about 1/2 - 1 inch of oil over medium heat. Once the oil is hot, fry the potato strips until golden and crispy, about 5-7 minutes. Remove the potatoes with a slotted spoon and drain on paper towels. Put in the oven to keep warm.
Cook the Onions and Codfish:
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. i was told they should be swimming in olive oil by many Portuguese people.
Add the minced garlic and bay leaves and sauté for another minute until fragrant.
Add the shredded codfish to the skillet and cook for about 2-3 minutes, or until everything gets to know eachother.
Combine the Ingredients:
Reduce the heat to low. Add 1/2 crispy potatoes to the skillet with the cod and onions. Stir to combine.
In a small bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs over the cod and potatoes in the skillet, taking it off the heat and stirring gently to ensure the eggs are evenly distributed.
Cook until the eggs are just set but still soft and creamy. Be careful not to overcook. (this is why you're off the heat).
Add you reserve crunchy potatoes.
Serve the Bacalhau à Brás: Garnish with chopped fresh parsley and black olives.
Serve hot with your favorite Portuguese side dishes, like a simple salad or crusty bread.
Enjoy your Bacalhau à Brás, a traditional dish that combines the savory flavors of salted cod with the comfort of potatoes and eggs. This recipe is perfect for a cozy family dinner or a special occasion with friends.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
Comments