Bacalhau à Brás

Name: Bacalhau à Brás
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 500g Salted Cod, desalted and flaked; 2 medium Onions, thinly sliced; 2 cloves of Garlic, thinly sliced; 4 tbsp Olive Oil; 1 Bay Leaf; 300g Batata Palha, shoestring fried potatoes; 6 large Eggs, lightly beaten; 2 tbsp Flat-Leaf Parsley, chopped; 12 Black Olives, Portuguese-style, pitted; Some Salt, to taste; Some Pepper (Black), to taste; Some Salt, fine, to taste; Some Pepper (Black), freshly ground, to taste; Some Pepper (Black), freshly ground, to taste; Some Salt, only if needed (cod may be sufficiently salty)

Bacalhau à Brás is a comforting Portuguese classic of flaky salted cod tossed with sweet sautéed onions, crisp matchstick potatoes and soft, creamy scrambled eggs, finished with bright parsley and briny black olives. It’s rustic yet elegant — a quick, satisfying dish that balances textures and simple Mediterranean flavors. Serve warm with a crisp salad or crusty bread.

Bacalhau à Brás is a comforting Portuguese classic of flaky salted cod tossed with sweet sautéed onions, crisp matchstick potatoes... Show more

Traditional Portuguese Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

30 min

Price

3,95 €

Calories

989 kcal

nutritious

gluten free

high protein

low sugar

Method

Prep the aromatics

Thinly slice the Onion and Garlic. Pick the leaves from the Flat-Leaf Parsley and chop them finely, then set everything within reach so the pan work goes quickly.

Beat the eggs

Crack the Eggs into a bowl and beat them lightly with a fork or whisk just until the yolks and whites are combined. Stop before they get foamy; you want them smooth and ready to turn creamy in the pan.

Cook the cod

Warm the Olive Oil in a large skillet over medium heat with the Bay Leaf. Add the sliced Onion and cook, stirring often, until soft and translucent, about 6 to 8 minutes. Stir in the Garlic and cook for 1 minute more, just until fragrant. Fold in the flaked Salted Cod and cook for 2 minutes so it heats through and picks up the oniony oil.

Add the potatoes

Scatter in the Batata Palha and toss gently so the crispy strands get coated in the savory oil and cod. Cook just until they are hot and beginning to soften at the edges, about 1 to 2 minutes.

Set the eggs

Lower the heat to low and pour in the beaten Eggs. Stir constantly with a wooden spoon or spatula, scraping the bottom and folding the mixture over itself, until the eggs are softly set and glossy, about 1 to 2 minutes. Taste a small forkful and season with Salt only if needed and Black Pepper to taste, then remove the Bay Leaf.

Garnish and serve

Spoon the bacalhau à Brás onto warm plates or a serving platter, then finish with the chopped parsley and the Black Olives on top. Serve right away while the eggs are still silky and the potato strands are crisp around the edges.