Bacalhau à Brás is a traditional Portuguese dish made with salted cod (bacalhau), thinly chopped (matchstick-sized) fried potatoes, scrambled eggs, onions and garlic. It is usually garnished with fresh parsley and black olives.

Let’s dive into the wonderful world of Portuguese cuisine and explore the “Bacalhau à Brás” dish from its fascinating origins to variations, ingredients, preparation, and the essential cookware.

Bacalhau à Brás is a hearty and flavorful dish that is perfect for a weekday meal or a special occasion. It is also a great dish to serve to a crowd, as it is easy to make in large quantities.

The Bacalhau à Brás dish is a beloved Portuguese dish that has stood the test of time. Its roots can be traced back to the 18th century when codfish (bacalhau) became a staple in Portugal, thanks to its long shelf life and ease of preservation.

It iis believed to have originated in the Lisbon quarter Bairro Alto in the late 19th century, and is named after its creator, a man named Brás. It has since become one of the most popular Portuguese dishes, and is enjoyed by people all over the world.

Bacalhau à Brás is a relatively simple dish to make, but it is important to use good quality ingredients, especially the bacalhau. The cod should be desalted before using (24-48 hours), and then shredded into small pieces. The potatoes should be fried until golden brown and crispy. The eggs should be scrambled until they are just soft-set.

Bacalhau à Brás, a Portuguese Dish beloved all over the world

Variations

While Bacalhau à Brás remains relatively consistent in its core elements, there are regional and personal variations. Some might add extra ingredients or spices, but the fundamental components remain consistent. Variations might include the addition of olives, spinach, or even chorizo for an extra layer of flavor.

Frango à Brás This dish is made with chicken instead of cod.

Bacalhau à Gomes de Sá This dish is similar to Bacalhau à Brás, but it also includes cream and cheese.

Bacalhau à Zé do Pipo This dish is similar to Bacalhau à Gomes de Sá, but it also includes boiled eggs and ham.

Ingredients

• Bacalhau (Salted Cod) Bacalhau is the star of the dish. It’s dried, salted codfish that has been soaked to rehydrate and remove excess salt. The texture should be flaky and tender.
• Potatoes Thinly sliced potatoes are traditionally used and play a crucial role in the dish’s texture.
• Onions Onions are finely chopped and sautéed to provide a sweet, aromatic base.
• Garlic Fresh garlic cloves add a delightful punch of flavor.
• Olive Oil High-quality olive oil is essential for sautéing and infusing the dish with its signature Portuguese richness.
• Eggs Whisked eggs are used to bind the ingredients together and create a creamy, fluffy texture.
• Parsley Fresh parsley adds a vibrant green color and a burst of fresh flavor.
• Black Pepper A dash of black pepper provides a subtle kick.

Tips

• For the best flavor, use good quality bacalhau.
• Be sure to desalt the cod properly, or it will be too salty.
• Don’t overcook the eggs, or they will become dry and rubbery.
• Serve the Bacalhau à Brás immediately, while the potatoes are still crispy.

Cookware

Frying Pan or Skillet

A wide, deep frying pan or skillet is essential for sautéing the ingredients and creating the final dish.

Pot You’ll need a pot to boil and cook the codfish until it’s tender enough to flake.

Knife and Cutting Board For chopping onions and parsley.

Whisk or Fork To beat the eggs thoroughly before adding them to the dish.

Here is a more detailed description of the cooking process

1. Prepare the Codfish Begin by soaking the salted codfish in cold water for at least 24 hours, changing the water several times to remove excess salt. Once re-hydrated, boil the codfish until it’s tender. Remove any skin and bones

2. Shred the cod Once the cod is desalted, remove it from the water and pat it dry with paper towels. Use your fingers or a fork to shred the cod into small pieces.

• Sauté Onions and Garlic In a large frying pan or skillet, sauté finely chopped onions and minced garlic in olive oil until they become translucent and fragrant. 

• Add Potatoes Add thinly sliced potatoes to the pan and continue sautéing until they start to turn golden and become tender. Mix in Codfish Add the flaked codfish to the pan and gently mix it with the potatoes and onions, ensuring everything is evenly distributed.

• Scramble the Eggs  In a bowl, whisk together the eggs and a pinch of salt and pepper. Heat a tablespoon of oil in a separate frying pan over medium heat. Add the eggs to the pan and cook, stirring constantly, until they are just soft-set.

• Combine and Cook Pour the beaten eggs into the pan with the codfish, potatoes, and onions. Stir continuously over low heat until the eggs are cooked, and the mixture becomes creamy and slightly fluffy.

• Season and Garnish Transfer the Bacalhau à Brás to a serving dish and garnish with  with black pepper,  to taste. Sprinkle freshly chopped parsley over the top for a burst of color and freshness and add black olives. Serve immediately.

Serve

Bacalhau à Brás is typically served hot and can be accompanied by a simple salad or crusty bread.

Conclusion

Bacalhau à Brás is a delightful representation of Portuguese culinary legacy, showcasing the nation’s love for codfish.

Its creamy, savory, and slightly sweet flavors, combined with the satisfying textures of flaked cod and tender potatoes, make it a favorite classic in Portuguese cuisine.

Whether enjoyed in a traditional Lisbon eatery or created in your own kitchen, Bacalhau à Brás offers a taste of Portugal’s culinary excellence and a savory window into its cultural heart.

Please see below for more Portuguese cuisine.

Portugal’s favorite dishes