📝 About This Recipe
Bacalhau à Brás is a beloved Portuguese masterpiece, originating from the bustling streets of Lisbon's Bairro Alto district. This exquisite dish harmoniously blends shredded salt cod, caramelized onions, and thin 'matchstick' potatoes, all bound together by luscious, velvety scrambled eggs. Naturally gluten-free and deeply savory, it offers a sophisticated balance of textures that defines the soul of Atlantic coastal cooking.
🥗 Ingredients
The Star Ingredient
- 500 grams Salted Cod (Bacalhau) (soaked for 24-48 hours with water changes, then shredded)
- 2 pieces Bay Leaf (for poaching the fish)
The Aromatics and Base
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (finely minced)
The Binder and Crunch
- 6 pieces Large Eggs (at room temperature)
- 250 grams Batata Palha (Matchstick Potatoes) (ensure they are certified gluten-free)
- 1/2 teaspoon Sea Salt (use sparingly as the cod is already salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 12-15 pieces Black Olives (traditional Portuguese cured olives like Elvas or Galega)
👨🍳 Instructions
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1
After soaking the salt cod for at least 24 hours (changing water 3-4 times), place it in a pot of simmering water with two bay leaves. Poach for 8-10 minutes until the fish flakes easily.
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2
Drain the fish and let it cool slightly. Remove any remaining skin or bones, then shred the cod into small pieces using your fingers or two forks. Set aside.
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3
In a large, deep skillet or heavy-bottomed pan, heat the olive oil over medium-low heat.
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4
Add the sliced onions to the pan. Sauté slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them too much; we want sweetness.
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5
Stir in the minced garlic and cook for another 2 minutes until fragrant.
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6
Add the shredded cod to the onion mixture. Stir well to combine and cook for 5 minutes, allowing the fish to absorb the flavors of the oil and aromatics.
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7
In a medium bowl, whisk the 6 eggs with a pinch of salt, black pepper, and a grating of fresh nutmeg until well combined.
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8
Add the matchstick potatoes (batata palha) to the skillet with the fish and onions. Toss gently for 1 minute to ensure they are distributed but still retain some crunch.
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9
Reduce the heat to the lowest setting. This is crucial for achieving a creamy texture rather than a dry scramble.
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10
Pour the whisked eggs over the mixture. Stir constantly and gently with a spatula, lifting from the bottom.
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11
Cook for just 2-3 minutes. Remove the pan from the heat while the eggs still look slightly 'wet' and glossy. The residual heat will finish the cooking without drying the dish out.
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12
Immediately stir in half of the chopped parsley.
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13
Transfer to a large serving platter. Garnish generously with the remaining parsley and the black olives.
💡 Chef's Tips
Always taste a small piece of the cod after poaching; if it is still too salty, rinse it again before shredding. Low and slow is the secret—if the pan is too hot when you add the eggs, you'll get an omelet instead of a creamy 'Brás'. If you cannot find store-bought gluten-free matchstick potatoes, you can make your own by julienning potatoes very finely and deep-frying them until golden. Don't skip the nutmeg; it provides a subtle warmth that cuts through the richness of the eggs and oil. Use a high-quality, fruity extra virgin olive oil, as it acts as a primary flavoring component in this dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Portuguese Vinho Verde or a dry white Douro wine. Serve alongside a simple green salad with a sharp lemon vinaigrette to balance the richness. A side of roasted cherry tomatoes adds a nice pop of color and acidity to the plate. Enjoy as a main course for a traditional Sunday lunch, the most common time this is served in Portugal. For a complete experience, serve warm crusty gluten-free bread on the side to mop up any creamy egg remnants.