If Portugal held an election for its favorite bacalhau dish, bacalhau à Brás would be a serious contender: shredded salt cod tangled with crispy shoestring potatoes and golden onions, all bound together with softly scrambled eggs. Born in Lisbon’s Bairro Alto, it is comfort food at its most irresistible.
Salt cod has fed Portugal for centuries — salting and drying preserved the fish long before refrigeration, and along the way it became the country’s defining ingredient. For this dish it needs a long soak (overnight at minimum) to shed its salt and turn tender.
The magic of à Brás is in the finish: the eggs must stay creamy, never dry. Pull the pan off the heat while they still look slightly underdone — they will finish cooking on the way to the table. Dinner in under an hour, and worthy of guests.
Bacalhau à Brás Recipe
Ingredients
- 1 pound salt cod, soaked and shredded
- 14 oz shoestring potatoes (store-bought or homemade)
- 6 eggs
- 2 onions, thinly sliced into half-moons
- 3 garlic cloves, finely chopped
- Scant ½ cup milk
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Chopped parsley, to taste
- Black olives, to garnish
Instructions
- Soak the cod overnight (changing the water), then drain and shred it.
- Slice the onions into thin half-moons and finely chop the garlic.
- Beat the eggs with the milk.
- Heat the olive oil in a large pan and cook the onions and garlic until golden.
- Add the shredded cod and cook a few minutes more.
- Add the shoestring potatoes, mix well, then pour in the eggs. Cook, stirring constantly, until creamy — do not let the eggs dry out.
- Remove from the heat, adjust the seasoning, and finish with chopped parsley and black olives.
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