Salt cod with hand-cut shoestring potatoes, scrambled egg, caramelised onion and black olives — Lisbon's most beloved cod dish, refined.
⭐Inspired by José Avillez · 🇵🇹 PortugalThis 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.
Serves 4
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.
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.
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.
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.
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.
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.
Soak the salt cod for at least 24 hours, changing the water 4-6 times. 48 hours is safer.
Fry the potatoes until very crisp — they're a textural element, not a starch.
Don't overcook the eggs — bacalhau à brás must stay creamy.
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.
Best eaten immediately — eggs become rubbery on reheating.
Bacalhau (salt cod) has been Portugal's most beloved fish for over 500 years, dating back to the Age of Discoveries when Portuguese fishermen sailed to Newfoundland. There are said to be 365+ recipes for it — one for every day of the year. José Avillez has made bacalhau a centerpiece of Belcanto's Michelin-starred menus.
Bacalhau is preserved by heavy salting. Before cooking it must be soaked in fresh water (changed multiple times) for 24-48 hours to draw out the salt. Undersoaked salt cod is inedibly salty; oversoaked loses character. 36 hours with 4 water changes is reliable.
Not really — salt cod has a distinctive firm, slightly chewy texture and concentrated flavour that fresh cod cannot replicate. If you must substitute, use a firm white fish poached and salted heavily, but the dish won't be the same.
Cultural folklore — there's said to be one for every day of the year. The actual number of named bacalhau preparations exceeds 1,000 across Portugal. Salt cod has been Portugal's most beloved fish for over 500 years, dating to the Age of Discoveries when fishermen sailed to Newfoundland.
Bacalhau is preserved by heavy salting; before cooking it must be soaked in fresh water (changed multiple times) for 24-48 hours to draw out salt. Undersoaked cod is inedibly salty; oversoaked loses character. 36 hours with 4 water changes is reliable.
His two-Michelin-starred restaurant treats Portuguese classics with modern technique — careful proportions, refined plating, judicious garnishing — without abandoning the rustic soul. Belcanto has consistently appeared in the World's 50 Best Restaurants since 2014.
Per serving (380g / 13.4 oz) · 4 servings total
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