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Bacalhau à Brás (Portugal)

An authentic recipe for traditional Portuguese Bacalhau à Brás, highlighting the perfect harmony of shredded cod, crispy potato matchsticks, and soft eggs.

Level Medium Prep 20 min Cook 20 min Servings 4 Score 4.9/10

Ready in

40 min

Makes 4 servings

Prep 20m

Cook 20m

Level Medium

About this recipe

An authentic recipe for traditional Portuguese Bacalhau à Brás, highlighting the perfect harmony of shredded cod, crispy potato matchsticks, and soft eggs.

Portugal's most famous cod dish, combining shredded fish, onions, crispy potato sticks, and soft eggs.

Ingredients

Servings

Units

Main

400 g salted cod fish (bacalhau) (desalted, boiled, and shredded)
6 pieces eggs (lightly beaten)
500 g potatoes (cut into ultra-thin matchsticks (batata palha))

Aromatics

2 large onions (thinly sliced into half-moons)
3 cloves garlic (minced)
4 tbsp extra virgin olive oil

Garnish

1/2 cup black olives (pitted)
1/4 cup fresh parsley (finely chopped)

Seasoning

salt and pepper (to taste)

Equipment

Large skillet or pan For cooking the mixture
Deep fryer or heavy pot For frying potato matchsticks
Whisk and bowls For beating eggs and organizing ingredients

Instructions

Ensure the salted cod has been soaked and desalted beforehand, then shred it into flakes, discarding any skin and bones.
Fry the thin matchstick potatoes in hot oil until golden and crisp (or use quality store-bought potato matchsticks), then set aside.
Heat extra virgin olive oil in a large skillet over medium heat. Sauté the sliced onions and minced garlic until translucent and soft.
Add the shredded cod to the skillet with the onions and garlic, cooking together for about 5 minutes.
Stir in the crispy matchstick potatoes, mixing well with the cod and onion mixture.
Reduce the heat to low, pour in the beaten eggs, and stir continuously until the eggs are softly scrambled and creamy but not dry.
Season with black pepper, garnish generously with chopped fresh parsley and black olives, and serve immediately.

Nutrition

Calories 480

Protein 28g

Carbs 35g

Fat 26g

Fiber 4g

Sugar 3g

Sodium 720mg

Serving Size 1 serving

Cooking Timeline

Prep 20 min

Cook 20 min

Total 40 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 8.0
Value 9.0
Instructions 9.2
Ingredients 9.4
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 9.2

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An iconic Portuguese masterpiece that brilliantly blends savory salt cod, crispy potatoes, and silky eggs.

Pros

Rich traditional flavor
Fantastic texture combination
Beloved comfort food

Cons

Requires desalting cod ahead of time if using dry salted cod

Overview

Portugal's most famous cod dish, combining shredded fish, onions, crispy potato sticks, and soft eggs.

AI Insights

Summary

An authentic recipe for traditional Portuguese Bacalhau à Brás, highlighting the perfect harmony of shredded cod, crispy potato matchsticks, and soft eggs.

Tips

Do not overcook the eggs; they should stay creamy and velvety
Make sure to soak and rinse dry salted cod thoroughly over 24 to 48 hours changing the water frequently
Garnish with plenty of fresh flat-leaf parsley and authentic black olives