Flaked salt cod tossed with crispy shoestring potatoes and softly scrambled eggs, one of Portugal's most beloved bacalhau preparations.
Bacalhau a Bras is one of hundreds of documented Portuguese ways to prepare salt cod, this one combining flaked, desalted fish with thin fried potato sticks and eggs scrambled just until softly set. The technique depends on timing — the potatoes are fried until crisp first, the cod is flaked and sauteed with onion and garlic, and finally beaten eggs are folded in over low heat, coating everything in a soft, custardy binder. Finished with black olives and a scatter of parsley, bacalhau a bras exemplifies Portugal's deep, centuries-old relationship with salt cod, transforming a simple, preserved fish into something rich and deeply satisfying.
Serves 4
Soak the salt cod in cold water 24-36 hours, changing the water several times, then poach briefly and flake, discarding skin and bones.
Fry the potato matchsticks in hot oil until golden and crisp; drain on paper towels.
Heat olive oil in a wide pan and cook onion until soft and lightly golden, about 10 minutes, then add garlic, cooking 1 minute.
Stir in the flaked cod, cooking 3-4 minutes to warm through and combine with the onion.
Fold in the fried potato sticks.
Pour in the beaten eggs and pepper, stirring gently over low heat until the eggs form soft, creamy curds without becoming firm.
Keep the heat low when adding the eggs and stir gently — the eggs should stay soft and custardy, binding everything together rather than scrambling into dry curds.
Garnish with black olives and parsley, and serve immediately.
Soak the salt cod long enough and change the water several times to properly desalt it before cooking.
Keep the heat low when adding the eggs and stir gently — they should form soft, custardy curds, not a firm, dry scramble.
Fry the potato sticks until genuinely crisp before adding them, since they'll soften slightly once mixed with the other ingredients.
Some versions use crushed potato chips instead of freshly fried potato sticks for convenience.
A version with a bit of cream stirred into the eggs gives extra richness.
Adding sliced red bell pepper along with the onion gives extra color.
Best eaten fresh; leftovers keep 1-2 days refrigerated but the potatoes lose their crispness, so it's best made fresh whenever possible.
Bacalhau a Bras is named after a tavern owner named Bras who is said to have created this preparation in Lisbon's Bairro Alto neighborhood, and it remains one of the most popular of Portugal's hundreds of documented salt cod recipes.
Traditional bacalhau a bras specifically uses salt cod for its distinct texture and flavor, though fresh cod poached and flaked can work in a pinch, changing the character somewhat.
Look for pre-soaked or quick-soak salt cod at some specialty stores, though the full 24-36 hour soak gives the best, most balanced flavor.
The heat was likely too high, or they were cooked too long — keep the heat low and remove from the pan while the eggs still look slightly underdone.
Per serving (350g / 12.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
