Traditional Portuguese Bacalhau à Brás Recipe

Ingredients

500 grams of bacalhau (Portuguese dried, salted cod)
2 large onions, thinly sliced
4 cloves of garlic, minced
6 large potatoes, cut into matchsticks or grated
6 eggs, beaten
1 bunch of parsley, finely chopped
100 milliliters of olive oil
Black olives for garnish
Salt and pepper to taste

Steps and instructions

Soak the bacalhau in cold water for 24 hours, changing the water several times to remove most of the salt.
Drain the bacalhau, remove any bones and skin, then shred into small pieces.
Heat half of the olive oil in a large frying pan over medium heat. Add the onions and garlic and sauté until the onions are soft and translucent.
Add the shredded bacalhau to the pan and cook, stirring occasionally, for about 10 minutes or until the bacalhau is cooked through.
While the bacalhau is cooking, heat the remaining olive oil in another large frying pan over medium heat. Add the potatoes and cook, stirring occasionally, until golden brown and crispy.
Once the potatoes are done, add them to the pan with the bacalhau and onions. Mix well to combine.
Slowly pour the beaten eggs into the pan, stirring constantly, until the eggs are just set. Do not overcook the eggs - they should be soft and slightly runny.
Season with salt and pepper to taste, then stir in the chopped parsley.
Transfer the Bacalhau à Brás to a serving dish, garnish with black olives, and serve immediately.

Tools for making

Large frying pan - A large frying pan will be used to sauté the onions and garlic, cook the shredded bacalhau, and combine all the ingredients.
Another large frying pan - This second large frying pan will be used to cook the potatoes until golden and crispy.
Knife - A knife will be needed to thinly slice the onions, mince the garlic, and prepare any necessary ingredient preparation.
Cutting board - A cutting board will be used as a surface to chop and prepare ingredients.
Grater - A grater will be needed if you choose to grate the potatoes instead of cutting them into matchsticks.
Mixing spoon or spatula - A mixing spoon or spatula will be used to stir and combine the ingredients in the pan.
Serving dish - A serving dish will be used to transfer and present the finished Bacalhau à Brás.

Recipe variations

Substitute the bacalhau with another type of fish, such as cod or haddock.
Add sliced bell peppers or tomatoes for extra flavor and color.
Include sliced chorizo or bacon for a meaty twist.
Add a pinch of chili flakes or paprika for a spicy kick.
Replace the potatoes with sweet potatoes for a different flavor profile.
Use a combination of different herbs, such as thyme or oregano, to enhance the dish.
Serve the Bacalhau à Brás with a side of rice or crusty bread.
Experiment with different types of olives for the garnish.
Add grated cheese on top and broil until melted and golden for a cheesy twist.
For a vegetarian version, omit the fish and add more vegetables like mushrooms or zucchini.

Recipe overview

Bacalhau à Brás is a delightful Portuguese dish that combines shredded cod (bacalhau), crispy potatoes, and soft scrambled eggs into a delicious and satisfying meal. This dish is a staple in Portugal and is enjoyed for its delicate balance of flavors and textures. Originating from the region of Bairro Alto in Lisbon, Bacalhau à Brás is now a beloved recipe across the country and beyond. In this recipe, we'll walk you through how to prepare Bacalhau à Brás at home. It begins with soaking the salted cod to remove the excess salt, followed by sautéing it with onions and garlic. The cod is then mixed with crispy golden potatoes and scrambled eggs to create a warm and hearty dish. The final touch is a garnish of black olives and chopped parsley for a burst of color and flavor. Despite its gourmet appeal, Bacalhau à Brás is surprisingly simple to prepare. It's a perfect choice for a family dinner or a festive occasion. Enjoy the process of making this traditional Portuguese dish and savor the delightful combination of tastes it offers.

Common questions

How long do I need to soak the bacalhau? You should soak the bacalhau in cold water for 24 hours, changing the water several times to remove most of the salt.
Can I use fresh cod instead of bacalhau? While bacalhau is traditional for this recipe, you can use fresh cod if you prefer. Just keep in mind that the flavor and texture may be slightly different.
Do I need to cook the potatoes before adding them to the pan? No, you do not need to cook the potatoes beforehand. They will be cooked in the frying pan, becoming golden brown and crispy.
Can I use a different type of oil? Olive oil is commonly used in this recipe for its flavor, but you can use a different oil if you prefer. Just make sure it has a high smoke point to handle the frying process.
How runny should the eggs be? The eggs should be soft and slightly runny when added to the pan. They will continue to cook with the heat from the other ingredients, so be careful not to overcook them.
Can I make this recipe ahead of time? Bacalhau à Brás is best enjoyed immediately after cooking while the potatoes are still crispy. However, you can prepare the ingredients in advance and quickly cook everything together when ready to serve.
What can I serve with Bacalhau à Brás? This dish is often served with a simple salad or crusty bread on the side. Some people also enjoy it with rice or roasted vegetables.

Serving dishes and utensils

Large frying pan - A large frying pan is needed to sauté the onions, garlic, and bacalhau, as well as to combine all the ingredients.
Another large frying pan - This second large frying pan is used to cook the potatoes until they are golden and crispy.
Knife - A knife is necessary for thinly slicing the onions and mincing the garlic.
Grater - A grater can be used to grate the potatoes into matchstick-like pieces, if preferred.
Mixing spoon - A mixing spoon is useful for stirring and combining the ingredients in the frying pan.
Serving dish - A serving dish is needed to present and serve the Bacalhau à Brás.
Garnish tools - Any tools or utensils needed to garnish the dish with black olives, such as a spoon or tongs.

Origin stories

Bacalhau à Brás, hailing from beautiful Portugal, has a history as rich and enticing as the dish itself. In the heart of Lisbon's Bairro Alto, there once lived a tavern owner named Brás. Known for his love of bacalhau, he would constantly experiment with the salted cod, aiming to create a unique dish that would satisfy his patrons. One day, he decided to combine the bacalhau with thinly cut potatoes, onions, and scrambled eggs. It was an instant hit, and thus the Bacalhau à Brás was born. Today, this dish has become a staple of Portuguese cuisine, loved for its comforting and hearty qualities. It's a wonderful example of the creativity and resourcefulness of Portuguese cooking, turning simple, humble ingredients into a flavorful and satisfying meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.