Bacalhau à Brás (Portuguese Salt Cod)
Portugal's most beloved salt cod dish — shredded bacalhau with silky scrambled eggs, crispy matchstick potatoes, olives and fresh parsley. Simple genius.
About This Recipe
Portugal has over 365 ways to cook bacalhau (salt cod) — one for every day of the year. Bacalhau à Brás is the most iconic: dried, salted cod rehydrated and shredded, then folded with scrambled eggs and crispy fried matchstick potatoes into a creamy, salty, texturally perfect dish. Named after a Lisbon tavern owner called Braz, it's the ultimate Portuguese comfort food and one of Europe's great egg dishes.
Ingredients
Serves 4
- 400 gdried salt cod (bacalhau)(soaked in cold water 24–48 hours, water changed 3 times)
- 300 gfloury potatoes(peeled, cut into matchsticks)
- 6large eggs(lightly beaten)
- 2 largeonions(finely sliced)
- 4 clovesgarlic(minced)
- 100 mlextra virgin olive oil
- 1 handfulfresh parsley(finely chopped)
- 100 gblack olives(halved)
- 500 mlvegetable oil(for frying potatoes)
- 1 tspwhite pepper
Instructions
- 1
Prepare the bacalhau
After soaking (24–48 hours, cold water changed 3 times), bring a pot of water to a simmer. Poach cod 10 minutes. Drain, cool, remove skin and bones. Flake into small pieces.
Taste the cod after soaking — it should be mildly salty. If still very salty, soak longer.
- 2
Fry the matchstick potatoes
Pat potato matchsticks dry. Heat vegetable oil to 180°C. Fry in batches until golden and crispy. Drain and season with a little salt. Set aside.
- 3
Soften onions and garlic
Heat olive oil in a large wide pan. Add onions and cook over medium-low heat 15 minutes until very soft and sweet — not browned. Add garlic, cook 2 more minutes.
- 4
Add cod
Add flaked cod to the onions. Stir gently and cook 2–3 minutes to warm through. Season with white pepper (no salt — cod is already salty).
- 5
Fold in eggs
Add beaten eggs to the pan. Reduce heat to very low. Stir gently and constantly — like soft scrambled eggs — until just set. Remove from heat while still slightly creamy.
The eggs must be soft and barely set. Overcooking makes the dish dry and rubbery.
- 6
Finish and serve
Fold in most of the crispy potatoes (save some for topping). Serve immediately topped with remaining potatoes, olives and a shower of fresh parsley.
Pro Tips
- →
Change the soaking water at least 3 times — this controls the final salt level.
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The potatoes must stay crispy — fold them in at the very last moment. Never let them sit in the egg mixture.
- →
Use quality olive oil — it's the backbone of Portuguese cooking and you'll taste it.
Variations
- •
Bacalhau com Natas: baked in a creamy béchamel with potatoes and onions.
- •
Bacalhau à Gomes de Sá: oven-baked with potatoes, hard-boiled eggs and olives.
Storage
Eat immediately — the crispy potatoes go soft on storing.
History & Origin
Portuguese sailors began salting and drying cod in the 15th century on Newfoundland fishing banks — bacalhau could survive the months-long Atlantic voyages without refrigeration. Portugal became the world's greatest consumer of salt cod, and bacalhau entered Portuguese culture so deeply that it became known as 'o fiel amigo' (the faithful friend). The 365 recipes myth reflects the dish's extraordinary versatility across all social classes.
Frequently Asked Questions
Where do I find salt cod?
Look in Portuguese, Spanish, Italian or Latin American supermarkets — it's sold as stiff, dried, yellowed fillets. If unavailable, fresh cod with extra salt can substitute but the flavour is different.
Nutrition Facts
Per serving (350g) · 4 servings total
Time Summary
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