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Portuguese Bacalhau à Brás

Yields4 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

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.

Portuguese Bacalhau à Brás

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
Soak the Bacalhau
1

  1. Rinse off excess salt under cold running water.

  2. Place the cod in a bowl and cover with fresh water. Soak in the fridge for 24–48 hours, changing water every 8 hours.

  3. Once soaked, drain and shred into bite-sized pieces. Remove any bones or skin.

Prepare the Potatoes
2

  1. Peel and cut potatoes into fine matchsticks.

  2. Rinse under cold water and dry thoroughly.

  3. Fry in hot oil (350°F/175°C) until golden and crisp. Drain on paper towels and season lightly.

Cook the Dish
3

  1. In a large sauté pan, heat olive oil over medium heat.

  2. Add onions and cook until soft and golden (~8 minutes).

  3. Stir in garlic and cook for 1 minute more.

  4. Add shredded bacalhau and cook 3–4 minutes, stirring gently to avoid breaking up the fish too much.

  5. Add fried potatoes and toss to combine.

Add the Eggs
4

  1. Lower heat to medium-low. Pour in the beaten eggs and stir constantly, like making soft scrambled eggs.

  2. Cook gently until eggs are just set and creamy — not dry.

  3. Season with black pepper (salt may not be needed due to cod).

To Serve
5

  • Garnish with fresh parsley and black olives

  • Serve immediately with:

    • Crisp white wine

    • Simple green salad

    • Rustic bread or crusty rolls

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

Nutrition Facts

4 servings

Serving size