Introduction
Bacalhau à Brás is one of Portugal’s most beloved and iconic dishes, a comforting yet elegant recipe that perfectly represents the heart of Portuguese home cooking. Made with salt cod, eggs, onions, and thin fried potatoes, this dish is simple in ingredients but rich in flavor and tradition. In Portugal, bacalhau (salted cod) is more than just a staple ingredient — it is a cultural symbol, often said to have 365 different recipes, one for every day of the year.
This particular preparation, Bacalhau à Brás, originated in Lisbon and is especially popular in taverns and family kitchens alike. It combines flaky cod with softly scrambled eggs and crisp potatoes, finished with olives and parsley for balance and freshness. The result is a dish that feels both rustic and refined, equally suited to a casual weeknight meal or a special gathering.
At The Recipe Kitchen, we focus on authentic recipes from around the world, and Bacalhau à Brás is a perfect example of how Portuguese cuisine transforms humble ingredients into something truly memorable. This recipe stays true to tradition while remaining approachable for home cooks of all skill levels.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
Main Ingredients
- 400 g salted cod (bacalhau), soaked and flaked
- 4 medium eggs
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 300 g thin-cut potatoes (matchstick fries or shoestring potatoes)
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
To Finish
- Black olives (traditionally Portuguese or Kalamata)
- Fresh parsley, finely chopped
Step-by-Step Instructions
- Prepare the Cod
Rinse the salted cod under cold water. Place it in a bowl of cold water and soak for 24–48 hours, changing the water several times to remove excess salt. Once desalted, simmer the cod gently in fresh water for 5 minutes. Drain, let cool slightly, remove any skin or bones, and flake into bite-sized pieces. - Cook the Potatoes
Heat oil in a deep pan or fryer to 170°C (340°F). Fry the thin-cut potatoes in batches until golden and crisp. Remove with a slotted spoon and drain on paper towels. Lightly season with salt and set aside. - Sauté the Onion and Garlic
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook slowly until soft and translucent, about 6–8 minutes. Add the garlic and cook for another 30 seconds, stirring to avoid burning. - Add the Cod
Add the flaked cod to the skillet with the onions. Gently stir to combine and cook for 3–4 minutes, allowing the flavors to meld without browning the cod. - Combine with Potatoes
Add the fried potatoes to the pan and gently fold them into the cod mixture. Reduce the heat to low. - Add the Eggs
In a bowl, lightly beat the eggs with a pinch of black pepper. Pour the eggs into the pan, stirring gently and continuously. Cook just until the eggs are softly set and creamy. Avoid overcooking — the texture should be moist, not dry. - Finish and Serve
Remove from heat. Taste and adjust seasoning if needed. Garnish generously with chopped parsley and black olives before serving.
Cooking Tips & Variations
- Egg Texture: Keep the heat low when adding the eggs. This ensures a creamy, traditional finish rather than scrambled eggs.
- Potato Shortcut: High-quality store-bought shoestring potatoes can be used to save time without sacrificing authenticity.
- Extra Creaminess: Some variations add a splash of milk or cream to the eggs, though this is not traditional.
- Seafood Alternative: If salt cod is unavailable, fresh cod can be used, though the flavor will be less intense and less traditional.
What to Serve with Bacalhau à Brás
- A simple green salad with olive oil and vinegar
- Crusty Portuguese-style bread
- Steamed vegetables such as green beans or carrots
- A glass of dry white wine, such as Vinho Verde
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat, stirring occasionally. Add a small splash of olive oil if needed.
- Freezing: This dish is not recommended for freezing, as the egg and potato texture will suffer.
Frequently Asked Questions
Is Bacalhau à Brás very salty?
No, as long as the cod is properly soaked and desalinated. Taste the cod after soaking before cooking and adjust soaking time if necessary.
Can I make this dish ahead of time?
Bacalhau à Brás is best served fresh. While leftovers can be reheated, the texture is at its best immediately after cooking.
What type of potatoes work best?
Thin-cut potatoes are essential. Shoestring potatoes or finely julienned fresh potatoes give the most authentic texture.
Final Thoughts
Bacalhau à Brás is a beautiful example of Portuguese culinary tradition — simple ingredients, careful technique, and bold yet balanced flavors. Whether you are exploring Portuguese cuisine for the first time or revisiting a favorite classic, this dish delivers comfort, authenticity, and timeless appeal.
At The Recipe Kitchen, we believe that cooking traditional dishes from around the world brings cultures closer together. Bacalhau à Brás is more than a recipe — it’s a taste of Portugal’s history, served on a plate.
