Bacalhau a Bras

Nutrition · per serving

Steps

1. 1

   Start by desalting the salted cod. If it is very salty, rinse it well, place it in cold water, and soak for 12 to 24 hours in the fridge, changing the water 2 to 3 times. For a quicker home-cook method, simmer the cod gently in fresh water for 8 to 10 minutes until just flaky, then drain, cool slightly, remove any skin or bones, and shred into bite-size flakes. Taste a small piece before seasoning later, because the salt level varies a lot.

   300 g boneless salted cod
2. 2

   Peel the potatoes and cut them into very fine matchsticks, about the thickness of shoestring fries. Rinse briefly, then dry extremely well with a clean towel so they crisp instead of steaming.

   350 g large waxy potatoes
3. 3

   Heat 3 tablespoons of the olive oil in a wide frying pan over medium heat. Fry the potatoes in batches for 5 to 7 minutes until lightly golden and just crisp at the edges. They do not need to be deeply browned. Lift out and drain on paper, then set aside.

   4 tbsp olive oil350 g large waxy potatoes
4. 4

   In the same pan, add the remaining olive oil, then cook the onion, garlic, and bay leaf over medium-low heat for 8 to 10 minutes until soft, sweet, and lightly golden. Do not rush this step, the gentle cooking builds the dish's signature flavor.

   4 tbsp olive oil1, thinly sliced large onion2, finely chopped garlic cloves1 bay leaf
5. 5

   Add the shredded cod to the onion mixture and cook for 2 to 3 minutes, tossing gently so the fish absorbs the oil and aromatics without drying out.

   300 g boneless salted cod
6. 6

   Return the fried potatoes to the pan and fold everything together carefully. The mixture should look abundant and a little rustic, with some potato strands staying crisp while others soften slightly.

   350 g large waxy potatoes
7. 7

   In a bowl, beat the eggs with the black pepper and, only if the cod needs it, a tiny pinch of sea salt.

   4 large eggs1/2 tsp freshly ground black peppera small pinch, only if needed fine sea salt
8. 8

   Lower the heat and pour in the egg mixture. Stir continuously for 1 to 2 minutes, folding from the bottom of the pan so the eggs set softly and coat the cod and potatoes instead of scrambling into dry curds. Stop while it still looks slightly glossy, as carryover heat will finish it.

   4 large eggs
9. 9

   Remove the bay leaf. Scatter over the black olives and parsley. Serve immediately with the lemon wedges, if using, for a bright finish that balances the richness.

   40 g, pitted black olives2 tbsp, finely chopped flat-leaf parsley2 wedges, optional lemon

Origin & History

Bacalhau a Bras is one of Portugal's most beloved cod dishes, traditionally made with salted cod, onions, fried potatoes, and eggs. It is often linked to Lisbon, where it became a classic example of how Portuguese cooks turned preserved cod into comforting, deeply flavorful everyday food.