Portuguese
Bacalhau à Brás
A classic Lisbon-style dish of shredded salted cod folded with golden matchstick potatoes, onions, and softly set eggs. Finished with parsley and black olives, it should be creamy, savory, and gently perfumed with olive oil.
Watch it madeReceitas do Paraíso · 10:28
Ingredients
- Desalted salted cod, skin and bones removed250g
- Waxy potatoes350g
- Yellow onion, thinly sliced1 large
- Garlic cloves, minced2
- Bay leaf1
- Large eggs4
- Extra-virgin olive oil3 tablespoons
- Vegetable oil, for fryingas needed
- Flat-leaf parsley, chopped2 tablespoons
- Black Portuguese olives8 to 10
- Fine sea saltto taste
- Freshly ground black pepperto taste
Method
- If starting with salted cod, soak it in cold water in the refrigerator for 24 to 36 hours, changing the water several times, then drain well.
- Place the desalted cod in a saucepan, cover with fresh cold water, bring just to a gentle simmer, and cook for 5 minutes.
- Drain the cod, let it cool slightly, then remove any skin or bones and shred the flesh into small flakes by hand.
- Peel the potatoes and cut them into very thin matchsticks, then rinse briefly in cold water and dry thoroughly with a clean towel.
- Heat vegetable oil to 170°C in a deep pan and fry the potato matchsticks in batches until pale golden and crisp, then drain on paper towels and season lightly with salt.
- Warm the olive oil in a wide frying pan over medium-low heat, add the sliced onion and bay leaf, and cook slowly until the onion is soft and sweet but not browned.
- Add the garlic and cook for 1 minute, then add the shredded cod and stir gently for 2 to 3 minutes so it absorbs the olive oil and onion flavor.
- Remove and discard the bay leaf, then fold in the fried potatoes and mix gently to distribute them without crushing.
- Beat the eggs in a bowl with a little black pepper and only a small pinch of salt, as the cod may still be salty.
- Lower the heat to very low, pour the eggs over the cod and potatoes, and stir continuously and gently until the eggs become creamy and just set.
- Remove the pan from the heat while the mixture is still moist, then fold in most of the chopped parsley.
- Serve immediately on warm plates, garnished with the remaining parsley and black olives.
Common questions
Can I substitute regular potatoes for the waxy potatoes in Bacalhau à Brás?
Yes, but waxy potatoes hold their shape better and fry crisper. If using russets, cut the matchsticks a little thicker, dry them very well, and fry in small batches to avoid sogginess.
How far ahead can I prepare Bacalhau à Brás?
You can desalt the cod 24 to 36 hours ahead and fry the potato matchsticks earlier the same day. For best texture, combine everything just before serving, because the eggs and potatoes soften quickly.
What are the most common mistakes when making Bacalhau à Brás?
Overcooking the cod, browning the onions, and scrambling the eggs are the big ones. Keep the onion gentle, remove the pan from heat before adding eggs, and stir just until creamy, not dry.
How should I store leftovers, and do they reheat well?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of olive oil; microwaving can make the eggs rubbery and potatoes limp.
What should I serve with Bacalhau à Brás?
Serve it warm with black olives, extra parsley, and a simple green salad or lightly dressed greens. A crisp white Portuguese wine or dry vinho verde works well, and crusty bread is useful for mopping up.