📝 About This Recipe
Hailing from the historic Bairro Alto district of Lisbon, Bacalhau à Brás is arguably Portugal's most beloved comfort food. This exquisite dish marries tender shreds of salt cod with thin, hand-cut matchstick potatoes and caramelized onions, all bound together by a velvety veil of creamy scrambled eggs. It is a masterclass in texture and umami, offering a soul-warming experience that perfectly captures the maritime spirit of Portuguese gastronomy.
🥗 Ingredients
The Cod and Aromatics
- 500 grams Salt cod (Bacalhau) (soaked for 24-48 hours, skin and bones removed)
- 2 large Yellow onions (very thinly sliced into half-moons)
- 3 pieces Garlic cloves (minced)
- 2 pieces Bay leaves (dried)
- 1/2 cup Extra virgin olive oil (high quality Portuguese oil preferred)
The Potatoes and Eggs
- 400 grams Russet potatoes (cut into 'palha' or matchsticks)
- 2 cups Vegetable oil (for frying the potatoes)
- 6 pieces Large eggs (at room temperature)
- 1 pinch Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish and Finish
- 1/2 cup Fresh parsley (finely chopped)
- 12-15 pieces Black olives (traditionally small Portuguese olives)
👨🍳 Instructions
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1
Place the pre-soaked cod in a pot of simmering water. Poach for 5-8 minutes until the fish flakes easily. Drain, let it cool slightly, then shred into small bite-sized pieces, ensuring all skin and tiny bones are discarded.
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2
Peel the potatoes and cut them into very thin matchsticks (shoestring style). Rinse them in cold water to remove excess starch and pat them thoroughly dry with a kitchen towel.
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3
In a deep pan, heat the vegetable oil to 350°F (175°C). Fry the potato matchsticks in small batches until they are golden and crispy. Drain on paper towels and set aside. (Note: You can use store-bought 'batata palha' in a pinch, but fresh is superior).
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4
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-low heat. Add the sliced onions and bay leaves.
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5
Sauté the onions slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them too quickly; we want sweetness.
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6
Add the minced garlic to the onions and cook for another 2 minutes until fragrant.
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7
Stir in the shredded cod. Increase the heat to medium and cook for 5 minutes, allowing the fish to absorb the flavor of the olive oil and onions.
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8
In a medium bowl, whisk the eggs with a pinch of salt and the freshly cracked black pepper. Do not over-salt, as the cod remains naturally salty.
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9
Add the fried potato matchsticks to the skillet with the cod and onions. Toss gently to combine so the potatoes are coated in the flavored oil.
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10
Lower the heat to the lowest setting. This is crucial for the texture of the eggs.
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11
Pour the whisked eggs over the mixture. Stir constantly and gently with a spatula. You want the eggs to cook slowly into a creamy, custard-like consistency that binds the ingredients, rather than forming hard scrambled chunks.
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12
As soon as the eggs are set but still look moist and 'creamy' (usually 2-3 minutes), remove the pan from the heat immediately.
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13
Fold in half of the chopped parsley while the dish is still in the pan.
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14
Transfer to a large serving platter. Garnish generously with the remaining parsley and the black olives.
💡 Chef's Tips
Always soak your salt cod for at least 24 hours, changing the water 3-4 times to ensure the right level of salinity. The secret to a perfect Brás is the 'creamy' egg texture; if the pan is too hot, the eggs will dry out and ruin the mouthfeel. If you find the dish too dry, add a tablespoon of the cod-poaching liquid or a splash of cream to the eggs before whisking. Use a high-quality, fruity Portuguese olive oil, as it provides a significant portion of the dish's flavor profile. If cutting potatoes by hand is too difficult, use a mandoline with a julienne attachment for perfectly uniform matchsticks.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry Portuguese white wine like an Encruzado. Serve alongside a simple green salad dressed with a light lemon vinaigrette to cut through the richness. Follow the meal with a traditional Pastel de Nata and an espresso for the full Portuguese experience. Offer extra Piri-Piri oil on the side for those who enjoy a subtle spicy kick.