📝 About This Recipe
Bacalhau à Brás is perhaps the most beloved of all Portuguese salt cod dishes, originating from the Bairro Alto district of Lisbon. This exquisite recipe combines shredded salt cod with paper-thin fried potatoes and caramelized onions, all bound together by creamy, gently scrambled eggs. It is a savory masterpiece that celebrates simple, high-quality ingredients without a trace of added sugar, offering a perfect balance of salty, earthy, and rich flavors.
🥗 Ingredients
The Salt Cod
- 500 grams Salted Dried Cod (Bacalhau) (soaked for 24-48 hours with frequent water changes)
- 2 pieces Bay Leaf (for poaching)
- 5 Black Peppercorns (whole)
The Potato Base (Batata Palha)
- 500 grams Starchy Potatoes (like Russet) (peeled and cut into matchsticks/shoestrings)
- 2 cups Vegetable Oil (for frying the potatoes)
- 1/2 teaspoon Sea Salt (to season potatoes after frying)
The Aromatics and Eggs
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 2 large Onions (thinly sliced into half-moons)
- 3 pieces Garlic Cloves (finely minced)
- 6 pieces Large Eggs (at room temperature)
- 1/4 teaspoon White Pepper (ground)
Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 12-15 pieces Black Olives (traditionally small Portuguese olives or Kalamata)
👨🍳 Instructions
-
1
After soaking the cod for at least 24 hours in the refrigerator (changing water every 6-8 hours), drain it and place it in a pot of fresh cold water with bay leaves and peppercorns.
-
2
Bring the water to a gentle simmer. Once it reaches a boil, turn off the heat, cover the pot, and let the cod sit for 10 minutes to poach gently. This keeps the fish moist.
-
3
Remove the cod from the water. Once cool enough to handle, remove any skin and bones. Shred the fish into small flakes using your hands or two forks. Set aside.
-
4
Cut the potatoes into very thin matchsticks (shoestrings). Rinse them under cold water to remove excess starch, then dry them thoroughly with a clean kitchen towel.
-
5
Heat the vegetable oil in a deep pan. Fry the potato matchsticks in batches until they are golden and crispy (about 3-5 minutes per batch). Drain on paper towels and season lightly with sea salt.
-
6
In a large, deep skillet or heavy-bottomed pot, heat the extra virgin olive oil over medium-low heat. Add the sliced onions and sauté slowly for about 10-12 minutes until they are soft and translucent, but not browned.
-
7
Add the minced garlic to the onions and sauté for another 2 minutes until fragrant.
-
8
Increase the heat to medium and add the shredded cod to the pan. Stir well to combine with the aromatics and cook for 3-4 minutes, allowing the cod to absorb the olive oil.
-
9
In a bowl, lightly whisk the eggs with the white pepper. Do not overbeat; you just want to break the yolks and combine.
-
10
Add the fried potato matchsticks to the cod and onion mixture. Toss gently to combine so the potatoes remain somewhat crisp.
-
11
Lower the heat to the lowest setting. Pour the whisked eggs over the mixture. Stir constantly and gently with a spatula.
-
12
The key is to cook the eggs until they are creamy and just set, similar to moist scrambled eggs. Remove from heat while the eggs still look slightly 'wet'—the residual heat will finish the cooking.
-
13
Immediately fold in half of the chopped parsley.
-
14
Transfer the mixture to a warm serving platter. Garnish generously with the remaining parsley and the black olives.
💡 Chef's Tips
Soaking the cod correctly is vital; if not soaked long enough, the dish will be inedibly salty. For the creamiest texture, ensure your eggs are at room temperature before adding them to the pan. Don't overcook the eggs—the dish should be moist and golden, never dry or rubbery. If you're short on time, you can use high-quality store-bought 'Batata Palha' (shoestring potato chips), but homemade is always superior. Always use a high-quality Portuguese olive oil, as it provides a significant portion of the dish's flavor profile.
🍽️ Serving Suggestions
Serve with a crisp, chilled Portuguese Vinho Verde to cut through the richness of the eggs and oil. A simple side salad of butter lettuce and sliced tomatoes with a light vinaigrette balances the dish perfectly. Accompany with crusty sourdough or rustic Portuguese bread to soak up any remaining flavors. For a traditional touch, serve as a main course for a long weekend lunch with family.