Bacalhau à Brás Recipe

Name: Bacalhau à Brás
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 500 g salted cod (bacalhau), soaked and desalted; 2 large onions, thinly sliced; 4 cloves garlic, minced; 4 large eggs; 500 g potatoes (or 300 g store-bought matchstick fries); Vegetable oil for frying; 2 bay leaves; Salt and black pepper to taste; 20 pitted black olives (optional); 2 tbsp chopped fresh parsley; Extra virgin olive oil for drizzling

Portuguese · Main course · 35 min total

Bacalhau à Brás recipe videos

A classic Portuguese comfort dish made with shredded salted cod, onions, and matchstick fries bound with scrambled eggs, finished with olives and parsley.

15
min prep

20
min cook

4
servings

520
kcal/serving

Ingredients

500 g salted cod (bacalhau), soaked and desalted
2 large onions, thinly sliced
4 cloves garlic, minced
4 large eggs
500 g potatoes (or 300 g store-bought matchstick fries)
Vegetable oil for frying
2 bay leaves
Salt and black pepper to taste
20 pitted black olives (optional)
2 tbsp chopped fresh parsley
Extra virgin olive oil for drizzling

Instructions

If using whole salted cod, soak it in cold water for 24-36 hours, changing water several times. Then boil cod for 5 minutes, drain, cool, and shred into thin strips, discarding skin and bones.
Peel potatoes and cut into thin matchsticks (or use frozen matchstick fries). Rinse in cold water, drain, and pat dry. Fry in hot oil (180°C/350°F) until golden and crispy. Drain on paper towels and set aside.
In a large skillet, heat a few tablespoons of olive oil over medium heat. Add sliced onions and bay leaves, sauté until soft and translucent, about 8 minutes. Add garlic and cook for 1 minute more.
Add shredded cod to the skillet, stir and cook for 2-3 minutes to warm through. Remove bay leaves.
Beat the eggs lightly with a pinch of salt and pepper. Reduce heat to low, pour eggs over the cod mixture, and stir gently until eggs are just set but still creamy (do not overcook).
Fold in the fried potato sticks, reserving a handful for garnish. Remove from heat.
Transfer to a serving platter, garnish with remaining potato sticks, black olives, and chopped parsley. Drizzle with extra virgin olive oil and serve immediately.

Tips

To desalt cod quickly, place it in cold water and refrigerate for 24 hours, changing water every 8 hours.
Use store-bought thin french fries to save time; bake or fry according to package directions before adding.
Bacalhau à Brás is best served immediately; leftovers can be reheated gently in a pan.
Some variations add a splash of white wine or a pinch of nutmeg to the eggs.

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