Main Courses > International Cuisine > European Mains > Portuguese Bacalhau

Bacalhau à Brás

Bacalhau à Brás is a classic Portuguese dish featuring shredded salt cod, thinly sliced potatoes, onions, and scrambled eggs. This creamy and flavorful main course is a staple of Portuguese cuisine.

Prep Time
30 minutes (plus soaking time for cod)
Cook Time
25 minutes
Servings
4-6
Ingredients
  • 500 g Salt Cod (Bacalhau)
  • 750 g Potatoes
  • 2 Onions
  • 6 Eggs
  • 2 cloves Garlic
  • 50 g Black Olives
  • 2 tbsp Fresh Parsley
  • 100 ml Olive Oil
  • to taste Salt
  • to taste Black Pepper

Preparing the Salt Cod

Begin by soaking the salt cod in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt. After soaking, drain the cod and gently flake it into small pieces, removing any bones or skin.

Preparing the Potatoes and Onions

Peel and thinly slice the potatoes into matchstick-sized pieces (julienne). You can also use pre-cut matchstick potatoes for convenience. Peel and thinly slice the onions.

Frying the Potatoes and Onions

Heat about half of the olive oil in a large frying pan over medium heat. Fry the potatoes until they are golden brown and crispy. Remove the potatoes from the pan and set aside on a plate lined with paper towels to drain excess oil.

Sautéing the Onions and Garlic

In the same pan, add the remaining olive oil and sauté the onions until they are translucent and softened. Add the minced garlic and cook for another minute until fragrant.

Combining the Ingredients

Add the flaked salt cod to the pan with the onions and garlic. Cook for about 5 minutes, stirring occasionally, until the cod is heated through.

Adding the Eggs

In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the pan with the cod and onions. Cook, stirring gently, until the eggs are just set but still slightly creamy.

Finishing the Dish

Gently fold in the fried potatoes and black olives. Stir until everything is well combined and heated through.

Serving

Garnish with fresh parsley. Serve immediately. Bacalhau à Brás is best served hot and fresh.

Nutrition Facts Estimated per 100g of product

Calories: 210kcal
Protein: 15g
Fat: 12g
Carbohydrates: 10g
Fiber: 2g

Other Considerations for Nutrition

This dish can be high in sodium due to the salt cod. Ensure to soak the cod adequately to reduce the salt content. Consider using low-sodium salt cod if available. Adjust the amount of olive oil to manage the fat content.

← Bacalhau com Natas Classic Beef Pho (Phở Bò) →

FAQ

  • Can I use fresh cod instead of salt cod?

    While traditionally made with salt cod, you can use fresh cod. However, the flavor will be different. If using fresh cod, you may want to add a bit of salt to the dish to compensate.
  • How long can I store Bacalhau à Brás?

    It is best to consume Bacalhau à Brás immediately. However, leftovers can be stored in the refrigerator for up to 24 hours. Reheat thoroughly before serving.
  • What is the best way to reheat Bacalhau à Brás?

    Reheat gently in a pan over low heat, stirring occasionally, until heated through. Avoid overheating, as the eggs can become rubbery.