Modern Bacalhau à Brás — José Avillez-Inspired

About This Recipe

This recipe is inspired by Chef José Avillez's two-Michelin-starred Belcanto in Lisbon and his lifelong championship of Portuguese cuisine. Bacalhau à Brás is one of Portugal's national dishes — flaked salt cod combined with thinly cut fried potatoes, scrambled egg, caramelised onion and black olives. Avillez's modern interpretation refines the proportions and finishing without abandoning the rustic soul. This is our take on the Lisbon tradition Avillez has elevated to fine-dining standards.

Ingredients

Serves 4

• 400 gsalt cod (bacalhau)(soaked 24-48 hours, water changed 4-6 times)
• 600 gYukon Gold potatoes(cut into very thin matchsticks)
• 2large onions(thinly sliced)
• 4 clovesgarlic(minced)
• 1bay leaf
• 8large eggs
• 100 mlextra-virgin olive oil(good quality)
• neutral oil for deep frying
• 100 gsmall black olives(Galega or kalamata, pitted)
• 0.5 bunchfresh flat-leaf parsley(chopped)
• salt and freshly cracked black pepper(to taste)
• 1 tspsmoked paprika(to finish)

Instructions

1. 1

   Prepare the salt cod

   After 24-48 hours of soaking with water changes, drain. Place in a pot, cover with cold water, add the bay leaf. Bring to a bare simmer for 5 minutes. Drain, cool, remove skin and bones, and flake into rough strands.

   Soaking salt cod is non-negotiable — undersoaked cod is inedibly salty.

2. 2

   Fry the potato matchsticks

   Heat 4cm of neutral oil to 180°C. Fry the potato matchsticks in batches for 4-5 minutes until crisp and deeply golden. Drain on paper towels and salt lightly. They must be crisp — limp potatoes ruin the dish.

3. 3

   Caramelise the onions

   Heat the olive oil in a wide pan over medium heat. Add the onions and cook 12-15 minutes, stirring occasionally, until deeply golden and jammy. Add the garlic in the last 60 seconds.

4. 4

   Add the cod

   Stir in the flaked salt cod and toss gently for 2 minutes to absorb the oil and onion. Season carefully — the cod is still salty.

5. 5

   Add potatoes and eggs

   Crack the eggs into a bowl and beat lightly with pepper. Add the fried potato matchsticks to the cod-onion mixture and toss. Pour in the eggs and stir gently for 60-90 seconds — the eggs should JUST set into a soft scramble that binds everything together. Do NOT overcook — bacalhau à brás must stay creamy, never dry.

6. 6

   Plate Avillez-style

   Pile onto warm plates. Top with whole black olives. Scatter with fresh parsley and a final dusting of smoked paprika. Serve immediately with a green salad.

Variations

• •

  Bacalhau à Gomes de Sá: layer the cod with sliced potato, hard-boiled egg and olive — bake instead of scramble.

• •

  Bacalhau com Natas: replace the eggs with 200ml double cream and bake under cheese — a richer winter version.

Storage

Best eaten immediately — eggs become rubbery on reheating.

Frequently Asked Questions