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Portuguese Bacalhau à Brás

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Portuguese bacalhau a Bras with flaky cod, crisp potato matchsticks, scrambled egg, black olives, and parsley.
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Bacalhau à Brás is one of Lisbon’s most beloved cod dishes, combining tender salted fish with crisp potato matchsticks, onion, softly set eggs, olives, and parsley.

Desalted cod is gently warmed with onions before the potatoes and eggs are folded through. The goal is a creamy skillet texture with plenty of golden potato strands.

Desalt the cod in the refrigerator, changing the water several times. Taste before adding salt because the fish may still carry plenty of seasoning.

Serving Suggestions

Serve immediately with a green salad, lemon wedges, and extra black olives. A light Portuguese white wine pairs well.

Close serving of Portuguese bacalhau a Bras showing tender cod, silky egg, crisp potatoes, olives, and parsley.

Recipe Notes

The cod can be desalted a day ahead. Bacalhau à Brás is best fresh because the potatoes soften as it stands.

Portuguese bacalhau a Bras with flaky cod, crisp potato matchsticks, scrambled egg, black olives, and parsley.

Portuguese Bacalhau à Brás

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Flaky salted cod folded with crisp potato matchsticks, onion, soft egg, olives, and parsley.
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Prep Time 30 minutes
Cook Time 25 minutes
Desalting time 12 hours
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Portuguese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cod and Potatoes
  • 1 lb salted cod desalted, skinless, and boneless
  • 1/4 cup olive oil
  • 1 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 lb russet potatoes cut into matchsticks
  • 6 large eggs lightly beaten
Finish
  • 1/4 cup black olives pitted
  • 1/4 cup fresh parsley chopped
  • 1 medium lemon cut into wedges

Equipment

  • Large skillet
  • Large bowl
  • Fine strainer
  • Chef’s knife
  • Wooden spoon

Method
 

Prepare the Cod and Potatoes:
  1. Soak the cod in cold water in the refrigerator for 12 to 24 hours, changing the water several times. Drain, simmer in fresh water for 8 minutes, cool, and flake.
  2. Fry the potato matchsticks in batches until pale golden and crisp. Drain well.
Cook the Brás:
  1. Warm the olive oil in a large skillet. Cook the onion and garlic until soft and translucent, about 6 minutes.
  2. Fold in the flaked cod and cook for 2 minutes. Add the potatoes and toss gently.
Add Eggs and Serve:
  1. Lower the heat and pour in the beaten eggs. Stir gently until just set and still creamy.
  2. Fold in the olives and parsley. Serve immediately with lemon wedges.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 38gFat: 24gSaturated Fat: 5gCholesterol: 330mgSodium: 940mgFiber: 4gSugar: 4g

Notes

  • Desalting time depends on the thickness of the cod.
  • Keep the egg softly set rather than fully dry.
  • Add salt only after tasting the cod mixture.

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