Bacalhau à Brás is a comforting Portuguese dish made with salt cod (bacalhau) that's been shredded and sautéed with shoestring potatoes, onions, and eggs , then garnished with olives and parsley . It’s rustic, flavorful, and deeply tied to Lisbon's culinary soul Simple ingredients, harmoniously prepared.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Dish
1 lb dried salt cod (bacalhau)
3 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
3 cups matchstick or shoestring potatoes (freshly fried or use quality store-bought)
6 large eggs, lightly beaten
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Black olives (preferably Portuguese or Kalamata), for garnish
Soak the Bacalhau
1
Rinse off excess salt under cold running water.
Place the cod in a bowl and cover with fresh water. Soak in the fridge for 24–48 hours , changing water every 8 hours.
Once soaked, drain and shred into bite-sized pieces. Remove any bones or skin.
Prepare the Potatoes
2
Peel and cut potatoes into fine matchsticks.
Rinse under cold water and dry thoroughly.
Fry in hot oil (350°F/175°C) until golden and crisp. Drain on paper towels and season lightly.
Cook the Dish
3
In a large sauté pan, heat olive oil over medium heat.
Add onions and cook until soft and golden (~8 minutes).
Stir in garlic and cook for 1 minute more.
Add shredded bacalhau and cook 3–4 minutes, stirring gently to avoid breaking up the fish too much.
Add fried potatoes and toss to combine.
Add the Eggs
4
Lower heat to medium-low. Pour in the beaten eggs and stir constantly, like making soft scrambled eggs.
Cook gently until eggs are just set and creamy — not dry.
Season with black pepper (salt may not be needed due to cod).
To Serve
Variations
6
Add a splash of cream or milk to the eggs for extra richness
Stir in chopped sautéed red peppers or chili flakes for a twist
Use sweet potatoes for a modern variation
Pairing Suggestions
7
White wine: Vinho Verde, Albariño, or dry Riesling
Non-alcoholic: Sparkling lemon water or iced herbal tea
Ingredients For the Dish
1 lb dried salt cod (bacalhau)
3 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
3 cups matchstick or shoestring potatoes (freshly fried or use quality store-bought)
6 large eggs, lightly beaten
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Black olives (preferably Portuguese or Kalamata), for garnish
Directions Soak the Bacalhau
1
Rinse off excess salt under cold running water.
Place the cod in a bowl and cover with fresh water. Soak in the fridge for 24–48 hours , changing water every 8 hours.
Once soaked, drain and shred into bite-sized pieces. Remove any bones or skin.
Prepare the Potatoes
2
Peel and cut potatoes into fine matchsticks.
Rinse under cold water and dry thoroughly.
Fry in hot oil (350°F/175°C) until golden and crisp. Drain on paper towels and season lightly.
Cook the Dish
3
In a large sauté pan, heat olive oil over medium heat.
Add onions and cook until soft and golden (~8 minutes).
Stir in garlic and cook for 1 minute more.
Add shredded bacalhau and cook 3–4 minutes, stirring gently to avoid breaking up the fish too much.
Add fried potatoes and toss to combine.
Add the Eggs
4
Lower heat to medium-low. Pour in the beaten eggs and stir constantly, like making soft scrambled eggs.
Cook gently until eggs are just set and creamy — not dry.
Season with black pepper (salt may not be needed due to cod).
To Serve
Variations
6
Add a splash of cream or milk to the eggs for extra richness
Stir in chopped sautéed red peppers or chili flakes for a twist
Use sweet potatoes for a modern variation
Pairing Suggestions
7
White wine: Vinho Verde, Albariño, or dry Riesling
Non-alcoholic: Sparkling lemon water or iced herbal tea
Portuguese Bacalhau à Brás
