📝 About This Recipe
Widely considered the ultimate Portuguese comfort food, Bacalhau à Brás is a masterpiece of texture and balance originating from the Bairro Alto district of Lisbon. This iconic dish marries tender flakes of salt cod with sautéed onions and 'palha' (straw) potatoes, all bound together by a velvety, custard-like egg sauce. It is a savory, golden-hued celebration of Portuguese maritime heritage that transforms humble ingredients into a sophisticated culinary experience.
🥗 Ingredients
The Salt Cod
- 500 grams Salted Cod (Bacalhau) (dry weight, thick loin preferred)
- 1 Bay leaf (for the poaching water)
- 4-5 pieces Black peppercorns (cracked)
The Aromatics and Potatoes
- 2 large Yellow Onions (very thinly sliced into half-moons)
- 3 pieces Garlic cloves (finely minced)
- 1/2 cup Extra Virgin Olive Oil (high quality Portuguese oil recommended)
- 250 grams Batata Palha (Potato Straws) (store-bought or homemade very thin matchstick fries)
The Egg Binder
- 6 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Sea salt (to taste, be careful as cod is salty)
- 1/2 teaspoon Black pepper (freshly ground)
Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 12-15 pieces Black Olives (traditional salt-cured Portuguese olives)
👨🍳 Instructions
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1
Prepare the cod by soaking it in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt. Keep it refrigerated during this process.
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2
Place the soaked cod in a pot of cold water with the bay leaf and peppercorns. Bring to a gentle simmer (do not boil hard) and cook for 8-10 minutes until the fish flakes easily.
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3
Remove the cod from the water and let it cool. Once cool enough to handle, remove any skin and bones, then shred the fish into small flakes using your fingers. Set aside.
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4
In a small bowl, whisk the 6 eggs with a pinch of salt and the freshly ground black pepper until well combined but not frothy. Set aside.
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5
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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6
Sauté the onions slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them heavily.
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7
Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
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8
Add the shredded cod to the pan. Increase heat to medium and stir gently for 3-4 minutes so the fish absorbs the flavor of the oil and onions.
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9
Fold in the potato straws (batata palha). Stir gently for 1-2 minutes. You want the potatoes to soften slightly but still retain some of their characteristic crunch.
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10
Reduce 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, lifting from the bottom.
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12
Cook for 2-3 minutes until the eggs are creamy and barely set. They should look like moist, soft scrambled eggs, not a dry omelet.
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13
Immediately remove the pan from the heat. The residual heat will finish cooking the eggs to perfection.
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14
Fold in half of the chopped parsley while the mixture is still in the pan.
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15
Transfer to a large serving platter and garnish generously with the remaining parsley and the black olives.
💡 Chef's Tips
Always use high-quality Extra Virgin Olive Oil; it provides the base flavor for the entire dish. If using store-bought potato straws, look for the thinnest ones available (often called 'shoestring' or 'matchstick'). To prevent the eggs from curdling or becoming dry, take the pan off the heat while the eggs still look slightly 'wet'. Taste the cod after poaching; if it is still very salty, reduce the amount of added salt in the egg mixture. If you can't find salt cod, you can use fresh cod, but increase the salt in the recipe and note that the texture will be softer and less chewy.
🍽️ Serving Suggestions
Serve with a crisp, chilled Vinho Verde or a dry Portuguese white wine like an Encruzado. A simple side salad of butter lettuce and sliced tomatoes with a light vinaigrette cuts through the richness. Follow the meal with a classic Pastel de Nata and a bica (espresso) for an authentic Lisbon experience. Provide extra hot sauce (like Piri-Piri) on the table for those who enjoy a bit of heat.