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Brief Overview
Bacalhau à Brás is one of Portugal’s most cherished comfort foods. It brings together the salted cod the country is known for with potatoes, onions, and eggs, creating a dish that feels both rustic and refined. It is rich without being heavy, salty yet balanced.
Served warm, it has a soft texture with bits of crisp and crunch, often topped with olives and parsley. It is the kind of dish that invites you to sit down and eat slowly, not because it demands it, but because it deserves it.
This is everyday food with centuries behind it. You will find it in Lisbon’s neighbourhood taverns just as easily as on family tables during the holidays. It is deeply Portuguese, both in flavour and in spirit.
What Is Bacalhau à Brás?
Bacalhau à Brás is a shredded salted cod dish combined with finely chopped onions, matchstick potatoes, and lightly scrambled eggs. These ingredients are stirred together until just set, forming a soft, golden mixture full of contrast and warmth.
Unlike baked cod recipes, this version is cooked quickly in a pan. The salted cod is already softened and soaked, then sautéed with onions before the eggs are folded in. The potatoes remain slightly crisp, offering texture throughout.
It is usually served with black olives and a sprinkle of parsley, which add a touch of bitterness and freshness to balance the richness. The dish is satisfying and deeply savoury without ever feeling overly complex.
Ingredients and Taste
Salted cod is the heart of this dish. After soaking for a day or two to remove excess salt, it becomes tender and flaky. The cod is then pulled into small pieces and cooked gently so its flavour stays intact.
The onions are sliced thin and sautéed until soft and sweet. Matchstick potatoes are fried until golden, then added to the mix just before the eggs. This ensures they keep some of their crispness while absorbing the flavours around them.
The eggs are not scrambled hard but stirred slowly until they bind everything together. The result is creamy, salty, and rich with layers of texture. The olives cut through the softness with their briny bite. Each forkful offers contrast and comfort.
A Taste of History
Salted cod has long been a cornerstone of Portuguese cuisine. With no shortage of coastline but once limited by preservation techniques, salting and drying fish was an essential method for extending its life and transporting it inland.
Bacalhau à Brás likely appeared in Lisbon in the 19th century. It is said to have originated in the Bairro Alto district, possibly from the hands of a tavern cook or family known as Brás or Braz, who gave the dish its name.
Since then, it has become one of the most popular bacalhau preparations in the country. What began as a practical way to use preserved fish has turned into a beloved staple with near iconic status in Portuguese cooking.
Whether eaten at home or in a bustling tasca, Bacalhau à Brás reflects the ingenuity and heart of Portuguese food culture. It turns simple ingredients into something greater than the sum of its parts. Honest, humble, and unforgettable.
How to Make Bacalhau à Brás (Shredded Salted Cod)
Bacalhau à Brás is a timeless Portuguese comfort dish made with salted cod, finely chopped onions, matchstick potatoes, and softly scrambled eggs. Light yet deeply savoury, it’s a celebration of textures and balance. A good soak for the cod and gentle folding of the eggs are key to keeping the dish tender and full of character. See the recipe card at the bottom for printable directions
Ingredients
For the dish
- 500g dried salted cod (bacalhau)
- 500g matchstick potatoes (home cut or pre-fried)
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 6 large eggs
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper (to taste)
- 10 black olives (preferably Portuguese style, pitted)
Cooking Instructions
Step 1: Desalt the cod
To begin, place the salted cod in a large bowl and cover it with cold water. Refrigerate for 24 to 48 hours, changing the water at least 3 times. This draws out the excess salt. Once ready, move on to preparing the fish.
Step 2: Boil and shred the cod
Boil the desalted cod in simmering water for 10 minutes until just tender. Drain, allow to cool slightly, then flake the fish into fine shreds, discarding any skin or bones. Set aside and prepare your potatoes.
Step 3: Prepare the matchstick potatoes
If making from scratch, peel and cut potatoes into fine matchsticks. Rinse and pat dry before deep frying until golden and crispy. If using pre-fried ones, warm them in the oven for better texture. Move on to cooking the aromatics.
Step 4: Sauté onions and garlic
Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and cook until soft and translucent, around 10 minutes. Stir in the garlic and cook briefly until fragrant. Continue with adding the cod.
Step 5: Combine cod with aromatics
Add the shredded cod to the onion mixture. Stir gently to coat the fish in the oil and aromatics. Cook for 5 to 7 minutes until well combined and heated through. Lower the heat to prepare for eggs.
Step 6: Beat and season the eggs
Crack the eggs into a bowl and whisk lightly. Season with a small pinch of salt and black pepper. Remember that the cod retains some saltiness. Get ready to mix it all together.
Step 7: Fold in the eggs and potatoes
Add the crispy matchstick potatoes to the pan. Pour in the beaten eggs and stir gently to mix. Cook slowly over low heat, folding continuously until the eggs are just set but still creamy. Do not overcook. Final touches next.
Step 8: Add garnish and finish
Turn off the heat. Sprinkle in chopped parsley and arrange olives on top. Let the dish sit for a minute before serving. This helps the flavours settle slightly.
Final Step: Serve warm
Serve Bacalhau à Brás warm on a platter or individual plates. Garnish with extra parsley or a drizzle of olive oil. Presentation tip: Use a ring mould to plate neatly, topped with a few olives and a parsley leaf.
Variations and Substitutions
- Salted cod substitute: Use fresh cod, poached in salted water, if salted cod is unavailable. It won’t match the depth of flavour but works well for a lighter version.
- Matchstick potatoes: In absence of fresh ones, use high quality thin frozen fries and fry or bake until crisp.
- Olives: Replace Portuguese olives with Kalamata if needed, but rinse to reduce sharpness.
- Eggs: Add a splash of cream to eggs for extra richness if desired.
Cooking Tips for Perfect Bacalhau à Brás
- Always taste the desalted cod before cooking to ensure it’s not overly salty.
- Do not overcook the eggs – they should remain soft and custardy.
- Keep the potatoes crisp before mixing them into the eggs to avoid sogginess.
- Use a wide pan for even cooking and easy folding of ingredients.
Portuguese Bacalhau à Brás (Shredded Salted Cod)
Ingredients
- 500 g dried salted cod bacalhau
- 500 g matchstick potatoes home cut or pre-fried
- 1 large onion finely sliced
- 3 garlic cloves minced
- 6 large eggs
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley chopped
- Salt and freshly ground black pepper to taste
- 10 black olives preferably Portuguese style, pitted
Instructions
- To begin, place the salted cod in a large bowl and cover it with cold water. Refrigerate for 24 to 48 hours, changing the water at least 3 times. This draws out the excess salt. Once ready, move on to preparing the fish.
- Boil the desalted cod in simmering water for 10 minutes until just tender. Drain, allow to cool slightly, then flake the fish into fine shreds, discarding any skin or bones. Set aside and prepare your potatoes.
- If making from scratch, peel and cut potatoes into fine matchsticks. Rinse and pat dry before deep frying until golden and crispy. If using pre-fried ones, warm them in the oven for better texture. Move on to cooking the aromatics.
- Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and cook until soft and translucent, around 10 minutes. Stir in the garlic and cook briefly until fragrant. Continue with adding the cod.
- Add the shredded cod to the onion mixture. Stir gently to coat the fish in the oil and aromatics. Cook for 5 to 7 minutes until well combined and heated through. Lower the heat to prepare for eggs.
- Crack the eggs into a bowl and whisk lightly. Season with a small pinch of salt and black pepper. Remember that the cod retains some saltiness. Get ready to mix it all together.
- Add the crispy matchstick potatoes to the pan. Pour in the beaten eggs and stir gently to mix. Cook slowly over low heat, folding continuously until the eggs are just set but still creamy. Do not overcook. Final touches next.
- Turn off the heat. Sprinkle in chopped parsley and arrange olives on top. Let the dish sit for a minute before serving. This helps the flavours settle slightly.
- Serve Bacalhau à Brás warm on a platter or individual plates. Garnish with extra parsley or a drizzle of olive oil. Presentation tip: Use a ring mould to plate neatly, topped with a few olives and a parsley leaf.
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