In Portugal, few dishes capture the soul of Lisbon’s cuisine quite like Bacalhau à Brás (pronounced bah-kah-l’yow ah brahz). It’s a dish born in the narrow cobbled streets of the capital, humble in its ingredients yet rich in flavor and tradition. Imagine shredded salted cod mingling with soft scrambled eggs, thin crispy potato fries, and a hint of sweetness from sautéed onions — all coming together in a comforting golden jumble, crowned with black olives and fresh parsley.
Bacalhau, or dried salted cod, is more than just an ingredient in Portugal — it’s a national obsession. Locals often say there are a thousand ways to cook bacalhau, and Bacalhau à Brás is one of the most beloved of them all. This recipe was first created in the Bairro Alto neighborhood of Lisbon by a tavern owner named Brás (sometimes written as Braz), who wanted to use up leftover salted cod and fried potatoes. What started as a simple tavern dish has become a Portuguese family staple — served at home dinners, seaside restaurants, and even fine-dining tables.
Ingredients You’ll Need
(Serves 4 people)
- 400g salted cod (bacalhau)
- 400g potatoes, peeled and cut into thin matchsticks (like straw fries)
- 1 large onion, finely sliced
- 3 cloves of garlic, minced
- 6 eggs
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Black olives, for serving
- Salt and pepper, to taste
Preparation Time
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
Step-by-Step Recipe
Step 1: Desalting the Cod
If you’re using traditional salted cod, soak it in cold water for 24–36 hours, changing the water 3–4 times. This step removes the excess salt and softens the fish.
Once ready, drain and remove any skin or bones, then shred the cod into small flakes using your hands or a fork.
Step 2: Preparing the Potatoes
Cut the peeled potatoes into very thin matchsticks (as thin as possible, like shoestring fries). Rinse them in cold water to remove starch, then pat them dry with a kitchen towel.
In a large pan, heat enough oil to deep-fry the potatoes. Fry them in batches until golden and crisp, then drain them on paper towels. Alternatively, you can use ready-made straw fries for convenience — many Portuguese families do this for weeknight dinners.
Step 3: Sautéing the Aromatics
In a large skillet or deep frying pan, heat olive oil over medium heat. Add the sliced onions and cook until translucent and lightly golden. Stir in the minced garlic and cook for another minute, letting the aroma fill the kitchen.
Now, add the shredded cod to the pan and stir well. Sauté for 5–7 minutes until the fish turns tender and the flavors combine.
Step 4: Combining Everything
Add the crispy potato matchsticks to the cod mixture and gently toss everything together.
In a separate bowl, lightly beat the eggs with a pinch of salt and pepper. Reduce the heat to low, then pour the eggs into the pan. Stir continuously with a wooden spoon until the eggs are softly scrambled and slightly creamy — not dry.
This part is crucial: the eggs should coat the cod and potatoes, binding them together in a rich, golden texture. Think of it like a savory Portuguese stir-fry rather than a firm omelet.
Step 5: Finishing Touches
Once the eggs are cooked to your liking, remove the pan from heat immediately to avoid overcooking. Sprinkle with chopped parsley and top with black olives. Serve warm, straight from the pan to the table.
How to Serve Bacalhau à Brás
Traditionally, Bacalhau à Brás is enjoyed as a main course, often accompanied by a light green salad or sautéed greens. Many families also serve it with a slice of crusty Portuguese bread to soak up every bit of the creamy egg and cod mixture.
In Lisbon’s taverns, it’s common to pair this dish with a glass of crisp Vinho Verde or a light white wine, which perfectly balances the richness of the cod and eggs.
Nutrition Information (per serving)
- Calories: 520 kcal
- Protein: 38g
- Fat: 25g
- Carbohydrates: 32g
- Fiber: 3g
- Sodium: 870mg
This dish is protein-rich, thanks to the cod and eggs, while the olive oil adds healthy fats. Though the fried potatoes bring some indulgence, they also give that essential crispy texture and contrast.
Tips for Perfect Bacalhau à Brás
- Don’t overcook the eggs. The secret to perfect texture is keeping the eggs creamy, not dry.
- Use quality cod. Good salted cod has a firm texture and mild flavor — cheap ones can be too salty or mushy.
- Add a twist. Some modern chefs mix in a bit of cream, cheese, or even vegetables like bell peppers or spinach.
A Taste of Lisbon in Every Bite
Bacalhau à Brás isn’t just a meal — it’s a story of Portugal’s resourceful cooking traditions and love for bacalhau. From Lisbon’s bustling taverns to family kitchens by the coast, this dish connects generations. Each spoonful carries the essence of Portuguese comfort — simple ingredients, soulful flavors, and a touch of nostalgia.
If you ever visit Lisbon, you’ll find Bacalhau à Brás on almost every menu — but making it at home, with fresh eggs and crispy potatoes, brings the warmth of Portuguese hospitality right to your table.
