📝 About This Recipe
Hailing from the historic Bairro Alto district of Lisbon, Bacalhau à Brás is perhaps the most beloved comfort food in the Portuguese repertoire. This exquisite dish marries tender shreds of salt cod with caramelized onions and crisp, hand-cut 'batata palha' (matchstick potatoes), all bound together by a velvety veil of lightly scrambled eggs. It is a masterclass in texture—salty, creamy, and crunchy—offering a true taste of Lusitanian soul in every golden bite.
🥗 Ingredients
The Star Ingredient
- 500 grams Salted Cod (Bacalhau) (thick loins or fillets, soaked for 24-48 hours with water changes every 8 hours)
- 2 Bay Leaves (for poaching the fish)
- 5-6 Black Peppercorns (whole)
The Aromatics and Potatoes
- 3 large Yellow Onions (very thinly sliced into half-moons)
- 4 cloves Garlic (thinly sliced)
- 100 ml Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 250 grams Matchstick Potatoes (Batata Palha) (store-bought or homemade thin potato straws)
The Binding and Garnish
- 6 large Eggs (at room temperature, lightly beaten)
- 1/2 cup Fresh Parsley (finely chopped)
- 12-15 Black Olives (whole, traditionally salt-cured Portuguese olives)
- to taste Sea Salt (be cautious as the cod is already salty)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the pre-soaked cod in a large pot and cover with fresh water. Add the bay leaves and peppercorns. Bring to a gentle simmer and poach for about 8-10 minutes until the fish flakes easily.
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2
Drain the fish and let it cool slightly. Remove any skin and bones, then shred the cod by hand or using two forks into small, bite-sized flakes. Set aside.
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3
In a large, deep skillet or heavy-bottomed pan, heat the olive oil over medium-low heat. Add the sliced onions.
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4
Sauté the onions slowly for about 12-15 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them; they should be sweet and tender.
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5
Add the sliced garlic to the onions and cook for another 2 minutes until fragrant.
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6
Increase the heat to medium and add the shredded cod to the pan. Stir well to combine with the onions and garlic, allowing the fish to absorb the flavorful oil for about 3-4 minutes.
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7
Add the matchstick potatoes (batata palha) to the skillet. Gently fold them into the fish and onion mixture. Let them sit for a minute to slightly soften from the heat of the pan, but retain some crunch.
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8
In a bowl, whisk the eggs with a pinch of salt and pepper and half of the chopped parsley.
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9
Reduce the heat to low. This is the most critical part: pour the beaten eggs over the cod and potato mixture.
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10
Stir constantly and gently with a spatula. You want the eggs to cook very slowly, creating a creamy, custard-like coating rather than a dry scramble. Remove from heat while the eggs still look slightly moist/runny; the residual heat will finish them.
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11
Immediately fold in the remaining parsley.
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12
Transfer to a large serving platter. Garnish generously with the black olives and an extra sprinkle of parsley.
💡 Chef's Tips
Always use high-quality olive oil, as it forms the base of the sauce's richness. If using store-bought matchstick potatoes, ensure they are fresh and not stale for the best texture. To prevent the eggs from curdling, remove the pan from the heat entirely if you feel it's getting too hot. Never skip the soaking process for the cod; even 'ready-to-cook' salt cod often benefits from a few hours in water to reach the perfect salinity. For a homemade touch, fry your own matchstick potatoes in vegetable oil until golden before starting the recipe.
🍽️ Serving Suggestions
Serve with a crisp, chilled Vinho Verde or a dry Portuguese white wine to cut through the richness. A simple side salad of butter lettuce and sliced tomatoes with a light vinaigrette provides a refreshing contrast. Offer a bottle of Piri-Piri hot sauce on the side for those who enjoy a bit of heat. Serve immediately while the contrast between the creamy eggs and crunchy potatoes is at its peak. Follow the meal with a classic Pastel de Nata and an espresso for the ultimate Portuguese experience.