Bacalhau à Brás
A beloved Portuguese comfort food, this dish features shredded salt cod (bacalhau) mixed with finely julienned fried potatoes, softened onions, garlic, and scrambled eggs, creating a wonderfully silky and satisfying texture. It's often garnished with black olives and fresh parsley.
🧂 Ingredients
- 400 g Salt cod (bacalhau)(Look for thick, well-cured pieces. Soaking is essential to remove excess salt.)
- 500 g Potatoes(Russet or Yukon Gold recommended. Cut into very fine matchsticks (julienne), about 2-3mm thick. If using pre-cut frozen, ensure they are very thin.)
- 6 Eggs(Large eggs.)
- 2 medium Yellow onions(Finely chopped.)
- 3 cloves Garlic(Minced.)
- 120 ml Olive oil(Good quality extra virgin olive oil for frying potatoes and sautéing aromatics.)
- 60 g Black olives(Pitted, preferably Portuguese 'Galega' or Kalamata olives, for garnish.)
- 1/4 cup Fresh parsley(Freshly chopped, for garnish.)
- to taste Salt(Use sparingly, as cod is salty.)
- to taste Black pepper(Freshly ground.)
👨🍳 Instructions
- 1
Prepare the Salt Cod: Place the salt cod in a large bowl and cover generously with cold water. Soak for at least 24 hours, and up to 48 hours, changing the water every 6-8 hours to ensure all excess salt is removed. After soaking, drain the cod, pat it dry, and gently flake it into small pieces, removing any remaining skin or bones. Set aside.
⏱️ 24-48 hours - 2
Prepare the Potatoes: If not using pre-cut matchstick potatoes, peel and cut the potatoes into very fine julienne strips (about 2-3mm thick). Rinse the potato matchsticks under cold water to remove excess starch, then pat them thoroughly dry with paper towels. This is crucial for crispy fries. Heat about half of the olive oil (60ml) in a large, deep skillet or frying pan over medium-high heat (around 180°C / 350°F). Fry the potato matchsticks in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season lightly with salt.
⏱️ 20 minutes - 3
Sauté Aromatics: In the same skillet (or a clean one), add the remaining olive oil (60ml) and heat over medium heat (around 160°C / 320°F). Add the finely chopped onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 10 minutes - 4
Combine and Cook: Add the flaked salt cod to the skillet with the onions and garlic. Stir and cook for 2-3 minutes, allowing the cod to heat through and slightly soften. Add the crispy potato matchsticks and toss gently to combine with the cod mixture.
⏱️ 5 minutes - 5
Add Eggs and Finish: In a separate bowl, whisk the eggs with a pinch of salt and freshly ground black pepper. Pour the beaten eggs evenly over the cod and potato mixture in the skillet. Reduce the heat to low (around 140°C / 280°F). Gently stir and fold the mixture continuously with a spatula, as if making scrambled eggs, until the eggs are just set and form a creamy, cohesive sauce that coats the ingredients. Be careful not to overcook; the eggs should remain moist and silky, not dry.
⏱️ 5-7 minutes - 6
Serve: Immediately transfer the Bacalhau à Brás to a serving platter or individual plates. Garnish generously with pitted black olives and freshly chopped parsley. Serve hot.
⏱️ 2 minutes
💡 Pro Tips
- ✓The key to perfect Bacalhau à Brás is the creamy, not dry, texture of the eggs. Stir constantly over low heat and remove from the heat just before it reaches your desired consistency, as it will continue to cook slightly.
- ✓Cutting the potatoes very thinly (julienne) is essential for them to cook quickly and achieve a crispy texture that complements the soft cod and eggs.
- ✓Using high-quality salt cod will significantly impact the final flavor of the dish. Ensure it is properly desalted to avoid an overly salty taste.
- ✓Taste the mixture before adding extra salt, as the salt cod can retain a significant amount of salt even after soaking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer dish, you can add a splash of heavy cream to the beaten eggs before pouring them into the skillet.
- Some variations include a small amount of finely diced bell pepper sautéed with the onions.
- While not traditional, a sprinkle of grated cheese (like Parmesan or a mild Portuguese cheese) can be added just before serving for a different flavor profile.