Portuguese Bacalhau à Brás (Salt Cod with Potatoes and Eggs)

About This Recipe

Bacalhau à Brás is one of Portugal's most iconic salt cod dishes, said to have originated in Lisbon's Bairro Alto district, where shredded desalted cod is combined with thin-fried potato straws, softened onion and scrambled eggs, all folded together into a soft, comforting scramble finished with black pepper and parsley. It's a dish found on nearly every Portuguese restaurant menu and family holiday table. The salt cod requires advance planning: it needs to soak in cold water for at least 24 hours, with the water changed several times, to draw out excess salt before cooking. Once desalted, poached and shredded, the cod gets folded into a pan of softened onion and thin, crisp-fried potato straws, then bound together with beaten eggs cooked just until softly set, never fully scrambled dry. Black olives and chopped parsley scattered on top are the traditional garnish, adding both color and a briny counterpoint to the rich, eggy scramble underneath.

Ingredients

Serves 4

• 400 gsalt cod (bacalhau)(soaked 24 hours, water changed 3 times)
• 4large potatoes(cut into thin matchsticks)
• 2onions(thinly sliced)
• 4 clovesgarlic(minced)
• 8eggs(beaten)
• 0.5 tspblack pepper
• 0.5 cupolive oil(for cooking and frying, divided)
• 2 cupsvegetable oil(for frying the potatoes)
• 2 tbspchopped parsley
• 0.5 cupblack olives(for garnish)

Instructions

1. 1

   Poach and shred the cod

   Poach desalted cod in simmering water 8-10 minutes until it flakes easily. Drain, cool slightly, and shred into small pieces, removing any bones or skin.

2. 2

   Fry the potato straws

   Heat vegetable oil to 175C (350F). Fry potato matchsticks in batches until golden and crisp, about 4-5 minutes. Drain on paper towels.

3. 3

   Cook the onions

   Heat 3 tbsp olive oil in a large skillet over medium heat. Cook onions and garlic until soft and translucent, about 8 minutes.

4. 4

   Combine

   Add shredded cod to the onions and cook 3 minutes to warm through. Fold in the fried potato straws gently.

5. 5

   Add the eggs and finish

   Pour in beaten eggs and black pepper. Cook over low heat, stirring gently, until the eggs are just softly set, 3-4 minutes; don't overcook. Garnish with parsley and black olives, and serve immediately.

Variations

• •

  Use store-bought shoestring fries instead of frying your own potato straws to save time.

• •

  Add a pinch of nutmeg to the eggs for a subtle warmth some regional versions include.

• •

  Swap black olives for green if that's what you have on hand; both are traditional depending on the region.

Storage

Best eaten immediately since the fried potatoes lose their crispness on standing. Leftovers can be refrigerated up to 1 day, though the texture will soften considerably on reheating.

Frequently Asked Questions