Bacalhau à Brás Recipe | Authentic Portuguese Salt Cod Dish

Bacalhau a bras recipe (Salt Cod With Potatoes & Eggs) is one of the most comforting and flavorful Portuguese dishes I’ve ever tried. The first time I prepared it, I was amazed by the perfect balance of flavors the saltiness of cod, the softness of eggs, and the crisp texture of potatoes all coming together like a warm hug on a plate. It’s the kind of dish that reminds you how simple ingredients can create something extraordinary.

I still remember serving this recipe to my family on a cozy weekend evening; the aroma filled the entire kitchen. Everyone was delighted by its rich, savory taste and the satisfying blend of textures. It’s not just a meal it’s an experience that connects you with Portugal’s rich culinary traditions in the most delicious way.

History & Origin of Bacalhau a Bras Recipe

Bacalhau à Brás is a traditional Portuguese dish that originated in Lisbon. The recipe is said to have been created by a tavern owner named Brás (or Braz) in the Bairro Alto district. It quickly became a national favorite and spread across Portugal and its former colonies. The dish is centered around salted cod (known as bacalhau), which was introduced to Portuguese cuisine centuries ago when fishermen preserved cod using salt during long voyages. Over time, each region developed its own variation, but Bacalhau à Brás remains one of the most beloved.

What is Bacalhau à Brás Recipe?

Bacalhau à Brás is a classic Portuguese comfort food made with shredded salted cod, thinly cut fried potatoes, and scrambled eggs, all mixed together into a rich, golden blend. It’s usually garnished with black olives and fresh parsley, creating a visually appealing and flavorful meal. The combination of simple pantry staples transforms into a dish full of history, taste, and warmth a true reflection of Portuguese home cooking.

Equipment You’ll Need

Before you start cooking, make sure you have these essential kitchen tools:

• Large skillet or frying pan: For cooking and mixing all ingredients evenly.
• Pot: To boil and soak the salted cod.
• Cutting board & knife: For slicing potatoes and chopping onions.
• Mixing bowl: To combine ingredients before final cooking.
• Slotted spoon: Useful for handling the cod after boiling.
• Whisk or fork: To lightly beat the eggs.
• Colander: For draining soaked cod and fried potatoes.

Having these items ready ensures a smooth cooking process and consistent results.

Ingredients of Bacalhau à Brás

Here’s what you’ll need to prepare this authentic Portuguese dish:

• 500g salted cod (bacalhau)
• 4 medium potatoes, peeled and cut into thin matchsticks
• 1 large onion, finely sliced
• 2 cloves garlic, minced
• 6 large eggs, lightly beaten
• 3 tbsp olive oil
• Salt and black pepper to taste
• A handful of black olives (for garnish)
• 2 tbsp chopped fresh parsley (for garnish)

How to Make Bacalhau a Bras Recipe (Step-by-Step)

Making this authentic Bacalhau à Brás dish (Salt Cod With Potatoes & Eggs) at home is a rewarding and satisfying experience. It’s a dish that beautifully combines technique and taste. Here’s a detailed guide you can follow even if you’re a beginner, you’ll end up with a perfectly balanced Portuguese meal.

Step 1: Desalting the Cod

This is the most crucial step of the recipe. Since the cod is preserved in salt, it must be soaked to remove excess salt.

• Place the salted cod fillets in a large bowl and cover them completely with cold water.
• Keep the bowl in the refrigerator for at least 24 to 48 hours, changing the water every 8 hours.
• After soaking, taste a small piece it should be mildly salty, not overly so.

Tip: Longer soaking gives a milder flavor, so adjust based on your taste.

Step 2: Boil and Prepare the Cod

Once the cod is properly soaked, it’s time to cook and shred it.

• Bring a pot of fresh water to a boil. Add the soaked cod and let it simmer for 8 to 10 minutes until tender.
• Drain the fish and let it cool slightly.
• Remove all bones and skin carefully, then shred the cod into small flakes using your fingers or a fork.

Tip: Avoid overboiling too much boiling can make the fish rubbery instead of tender.

Step 3: Prepare the Potatoes

The potatoes give Bacalhau à Brás its signature crispy texture.

• Peel and cut the potatoes into thin matchstick-style strips. You can also use a mandoline slicer for uniform cuts.
• Soak the sliced potatoes in cold water for 10–15 minutes to remove excess starch.
• Heat oil in a deep pan and fry the potatoes until golden and crispy.
• Drain them on paper towels to absorb excess oil.

Alternative: If you’re short on time, you can use pre-cut frozen matchstick fries they work surprisingly well.

Step 4: Sauté the Aromatics

The flavor base of this dish comes from sautéing onion and garlic in olive oil.

• Heat 3 tablespoons of olive oil in a large skillet over medium heat.
• Add thinly sliced onions and cook for about 5–6 minutes until soft and translucent.
• Add minced garlic and cook for another 1–2 minutes until fragrant.

Tip: Don’t let the garlic brown  it can turn bitter. The goal is a gentle golden aroma.

Step 5: Combine the Cod with the Onions

Now it’s time to build flavor.

• Add the shredded cod to the skillet with the sautéed onions and garlic.
• Mix gently so the flavors blend well.
• Cook for about 3–4 minutes until everything is evenly coated and warm.

Pro Tip: Keep stirring occasionally to prevent sticking.The olive oil helps bind the flavors beautifully.

Step 6: Add the Crispy Potatoes

This is where texture magic happens.

• Gently add the fried potatoes into the cod mixture.
• Toss everything together so the potatoes absorb the flavorful oil and cod juices.
• Make sure not to crush the potatoes their slight crispness gives the dish its perfect bite.

Optional: Add a small splash of warm milk or cream if you want a creamier version, though it’s not traditional.

Step 7: Incorporate the Eggs

The eggs are what give Bacalhau à Brás its creamy, luxurious consistency.

• Reduce the heat to low.
• Pour in the lightly beaten eggs slowly while stirring continuously.
• The eggs will begin to cook and coat the ingredients without becoming scrambled.
• Keep stirring gently until the mixture turns golden yellow and creamy.

Important: Do not overcook. The eggs should stay soft and slightly moist, not dry. Remove from heat as soon as the mixture thickens slightly.

Step 8: Garnish and Serve

Time to bring everything together!

• Transfer the Bacalhau à Brás to a serving dish.
• Garnish generously with fresh chopped parsley and a handful of black olives on top.
• For extra presentation, you can drizzle a few drops of olive oil before serving.

Serving Tip: Serve immediately while warm  this dish tastes best when freshly made and creamy.

Additional Notes for Best Results

• If you want to prepare in advance, you can boil and shred the cod beforehand, but always cook the egg mixture fresh.
• To make it lighter, use air-fried or oven-baked potatoes instead of deep-fried ones.
• For extra flavor, add a pinch of nutmeg or a splash of lemon juice before serving.
• Always serve with a light side dish or salad to balance the richness of the eggs and cod.

Nutrition Information of Recipe

• Calories: 420 kcal per serving
• Protein: 32g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g
• Cholesterol: 190mg
• Sodium: depends on desalting level

Why Try Bacalhau a Bras Recipe

You’ll love this recipe because it’s hearty, flavorful, and surprisingly easy to make. Whether you’re a seafood lover or someone exploring global cuisines, Bacalhau à Brás offers a comforting balance of saltiness, creaminess, and crunch. It’s also versatile perfect for dinner parties or weeknight meals. The best part? You can prepare it with minimal effort and still impress your guests with authentic Portuguese taste.

How to Serve Bacalhau a Bras Recipe

Serve Bacalhau à Brás hot, straight from the pan. It pairs beautifully with a side salad or crusty bread. For a full Portuguese experience, you can enjoy it with a glass of light white wine or sparkling water. Sprinkle a little extra parsley on top before serving for a fresh touch.

Benefits of This Recipe

• High in protein due to cod and eggs.
• Provides essential omega-3 fatty acids for heart health.
• Rich in flavor yet made with simple, natural ingredients.
• Comforting and filling, ideal for lunch or dinner.
• A great way to experience authentic Portuguese cuisine at home.

FAQs

1. What makes Bacalhau à Brás different from other cod recipes?

It combines salted cod with crispy potatoes and scrambled eggs, creating a unique creamy-crunchy texture.

2. Can I use fresh cod instead of salted cod?

Yes, but the authentic taste comes from using traditional salted cod.

3. How long should I soak the cod?

At least 24 hours, changing the water several times to remove excess salt.

4. Can I prepare this dish in advance?

Yes, you can cook the cod and potatoes ahead of time, but mix with eggs right before serving for the best texture.

5. Is Bacalhau à Brás a healthy dish?

Yes, it’s high in protein and healthy fats, making it a balanced meal when served in moderate portions.

Conclusion

In conclusion, Bacalhau a bras recipe (Salt Cod With Potatoes & Eggs) is more than just a Portuguese dish it’s a celebration of tradition, flavor, and simplicity. Every bite brings a mix of textures and tastes that tell a story of centuries-old culinary love. Whether you’re cooking it for the first time or revisiting a familiar classic, this dish promises to satisfy your taste buds and fill your kitchen with the warmth of Portuguese hospitality.