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Bacalhau a Bras is one of Portugal’s most popular dishes. Easy to make, it’s a delightful combination of codfish stir-fried with potatoes and eggs. Just one bite and this delicious and flavor-packed comfort food will have everyone asking for seconds.
What is Bacalhau A Bras
Bacalhau à Brás is one of Portugal’s most popular dishes with origins in Lisbon. It is said to have originated in Lisbon’s Bairro Alto neighborhood by a tavern owner named Braz.
Due to the spelling of the name, the dish is also sometimes referred to as Bacalhau à Braz.
This Bacalhau à Brás recipe is a simple cod fish recipe that you can easily make.
It consists of shredded cod, fried string potatoes, and onions, all scrambled up with eggs.
Black olives and chopped parsley top off the dish at the end.
It is easier to make this bacalhau a bras recipe with ready-to-cook pieces of cod. But you can also use salted cod fish, and be sure the fish is de salted ahead of time.
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Discovering Bacalhau À Brás in Portugal
While exploring the local food in Portugal, we could not miss bacalhau, Portugal’s national obsession.
The Portuguese are so obsessed with codfish that there are over 365 ways of preparing bacalhau – one for each day of the year.
Everywhere we went, we tried a different preparation style of bacalhau. From grilled, baked, canned, and fried, the options were endless.
After eating several bacalhau dishes, our favorite one was Bacalhau à brás, or stir-fried cod fish and eggs.
While in Porto, Fatima, who took care of the property we stayed in, taught us how to make the recipe from scratch.
We’re excited to share this simple and delicious Bacalhau à Brás recipe so that you can also enjoy one of Portugal’s most adored dishes.
READ MORE: 15 Most Popular Portuguese Food You Can’t Wait To Enjoy
How To Make Bacalhau a Bras at Home
Making Bacalhau à Brás at home is not difficult. However, if you are using salted codfish, you will need to desalt the codfish in advance.
In this recipe, we make shoestring potatoes, also known as matchstick potatoes, from scratch.
To make the recipe faster, prepare the potatoes in advance.
Bacalhau a Bras Recipe Ingredients
- Bacalhau
Dry salted cod fish is the foundation of this Portuguese dish. You can get bacalhau salted codfish and Amazon and follow the de-salting instructions.
Instead of salted codfish which needs to be desalted, you can also substitute with ready to cook codfish pieces.
- Potatoes
You can use russet potatoes, peeled and then cut into thin matchstick potatoes strips.
Alternatively, for ease and convenience, you can also use already cut-up shoestring potatoes.
- Onions
- Black olives
- Portuguese Olive Oil
- Fresh parsley
- Eggs
- Salt & pepper to taste
AUTHENTIC FOOD QUEST TIP: For other simple traditional Portuguese bacalhau recipes, see some of our other favorite recipes.
Bacalhau a Bras Recipe Tips
While it’s easy to make this Portuguese codfish recipe, here are some simple cooking tips to ensure success.
- Cooking the shoestring potatoes: Fry the potatoes in batches to avoid overcrowding in the skillet. Once the first batch is cooked, remove using a slotted spoon and let them rest on paper towels to drain the excess oil. Continue this process until all the potatoes are cooked.
- Maintain a crunchy texture: One bacalhau a bras cooking tip we learned in Portugal is to mix in about half the matchstick potatoes first. Save the rest of the already cooked matchstick potatoes and add near the end. This ensures a lovely crunchy texture in the final dish, avoiding the possibility of it becoming mushy.
- Turn off heat before eggs fully cook: Once you’ve added the eggs, you want to turn off the heat before the eggs solidify. This will prevent the eggs from fully cooking and becoming like an omelet.
Can I Use Fresh Cod Instead of Having To Desalt The Cod
It is possible to make this recipe using fresh cod. Fresh cod that is already desalted makes it easier and more convenient to make the recipe.
If you choose to make this bacalhau a brás recipe using the traditional salted cod, here are a few desalting tips.
- Desalt the cod fish by soaking it in cold water for about 24 to 48 hours.
- Change the water every 4 to 6 hours. Keep the cod in the fridge for the entire time in a vacuum-sealed container. The salt will come off gradually.
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Bacalhau a Bras Step by Step Instructions
Cook and Shred Codfish
Bring to a boil your desalted or fresh codfish in a pot. Reduce the heat and let the codfish simmer until it is cooked through. Allow it to cool for a few minutes. Using your hands or a fork, shred the cod into small pieces and then set aside.
Make Shoestring Potatoes
Cut the potatoes lengthwise into very thin strips and rinse them in a colander under cold water to remove the excess starch. Cook the potatoes in a skillet or frying pan in batches for about 2 to 3 minutes until they turn golden brown and are crispy.
Prepare Bacalhau à Brás
Fry the onion in a skillet, and once cooked, add codfish, potato mixture, and previously beaten eggs. Mix everything together, and remember to turn off the heat before the eggs are fully cooked. Transfer to a plate or serving dish and enjoy hot.
Bacalhau A Bras Recipe
Equipment
- Non stick pan
Ingredients
- 1 lb salted codfish or fresh cod pieces
- 1 lb potatoes or pre-cut shoestring potatoes
- 1 large onion thinly sliced
- 4 eggs
- 15 black olives
- 2 cups Portuguese olive oil
- Salt and pepper to taste
- Fresh parsley finely chopped, for garnish
Instructions
- If you are using salted codfish, desalt it by soaking it in cold water. Place the codfish in a large bowl and cover it with water. Change the water every 4-6 hours, at least 4 times. Desalting usually takes 24 hours. Once desalted, remove the codfish from the water. Set aside.
- If you are using ready-to-cook codfish pieces, start by thawing them out if they are frozen.
- Fill a large pot with water and bring it to a boil over high heat. Carefully add the desalted codfish to the boiling water. Reduce the heat to medium and let the codfish simmer in the boiling water for about 5 minutes.
- After about 5 minutes, remove the pot from the heat and carefully drain the codfish using a colander. Allow the codfish to cool before shredding it into small pieces using your hands or a fork. Set aside.
- Prepare the shoestring potatoes by first peeling the potatoes. Cut the potatoes lengthwise in thin strips to resemble matchsticks or shoestrings.
- Place the matchstick potatoes in water as you finish cutting them to prevent them from turning dark.
- Rinse the potato sticks in a colander under cold water until the water runs clear to remove excess starch.
- Heat olive oil in a deep skillet over medium-high heat. Fry the potato sticks in batches until golden brown and crispy, about 2-3 minutes per batch.
- Using a slotted spoon, transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Set aside.
- Peel the onion and cut into julienne strips.
- In the large skillet, add one tablespoon of olive oil and sauté the sliced onions until soft and translucent.
- Once the onions are soft and translucent, add the previously cooked shredded codfish and the cooked matchstick potatoes to the skillet. Cook for a few minutes until the codfish is cooked through and the potatoes are well mixed with the onions.
- In a separate bowl, beat the eggs and season with salt and black pepper to taste.
- Pour the beaten eggs into the codfish and potato mixture in the skillet. Turn off the heat and gently mix everything together. Let the residual heat from the skillet cook the eggs until they are just set but still creamy.
- Transfer the bacalhau à brás to a serving dish and garnish with chopped fresh parsley and black olives.
- Serve hot and enjoy the authentic flavors of this traditional Portuguese dish.
Notes
- When cooking the onion, you can also add garlic for additional flavor.
- Drizzle a little more Portuguese olive oil before serving.
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
Ooooh I had this dish in Porto and I can’t wait to now make it at home.
Awesome to hear, Katherine. Can’t wait for you to make it soon!! Cheers
I love cooking with cod. This recipe sounds delicious, I can’t wait to try it!
You will love it and can’t wait for you to make it soon. Cheers.
This looks really delicious. Can’t wait to try it out! thanks for the recipe 🙂
You are very welcome! So excited for you to try it soon. Cheers
Such a delicious, comforting meal! I love all those flavors and the step-by-step photos to help make it perfect.
Great to hear, Tara. We wanted to make this delicious recipe as simple as possible. Excited for you to make it soon. Cheers
I am intrigued by the flavors in this Bacalhau a Bras. Fish, potatoes and eggs all in one skillet sounds marvelous. I am looking forward to trying this.
Great to hear, Andrea. You will love it and I can’t wait to hear what you think. Cheers 🙂
That’s wonderful to hear, Angela. Salted cod is truly delicious. Thanks for stopping by.
I’ve never had bacalhau, but this looks so amazing that I can’t wait to try it! Thanks so much for sharing the recipe!
You are most welcome, Jessica. Can’t wait for you to make bacalhau at home too. Thanks for stopping by. Cheers.
I’ve never had bacalhau, but this looks so amazing that I can’t wait to try it! Thanks so much for sharing the recipe!
You are most welcome, Jessica. Can’t wait for you to make bacalhau at home too. Thanks for stopping by. Cheers.
I had NO idea there were so many ways to prepare cod! It’s one of my favorite fish and I cannot wait to try this recipe. Thanks for all of the great tips!
So glad you enjoyed the article, Heather. And, even more excited for you to make this bacalhau recipe at home. Do let us know how it turns out. Cheers.
I had NO idea there were so many ways to prepare cod! It’s one of my favorite fish and I cannot wait to try this recipe. Thanks for all of the great tips!
So glad you enjoyed the article, Heather. And, even more excited for you to make this bacalhau recipe at home. Do let us know how it turns out. Cheers.
I can’t wait to try this recipe! It looks comforting delicious and easy for a busy weeknight!
I can’t wait to try this recipe! It looks comforting delicious and easy for a busy weeknight!
I love the flavors of this dish! Salted cod is the best, I use it in my Italian dishes as well. I love the addition of the potatoes and the olives.
That’s wonderful to hear, Angela. Salted cod is truly delicious. Thanks for stopping by.
I love the flavors of this dish! Salted cod is the best, I use it in my Italian dishes as well. I love the addition of the potatoes and the olives.
My family loves to travel and our adventure will never complete without trying the local cuisine. Im asian any dried or salted fish is something i grow up with I bet I would love this dish.
So true, Farrah, traveling without tasting the local food is a missed opportunity. Do give this recipe a shot and let us know what you think. Thanks for stopping by.
Sure looks like a delicious dish. I don’t know if I can get dried salted cod here, but I will still check. It is always nice to try a new dish every once in a while and this Portuguese cod fish recipe is a must try!
You’ll be surprised at the availability of Portuguese codfish. Look for it at international supermarkets. Worst case scenario, use fresh codfish instead. Do let us know what you think once you make it. Cheers.
This sounds like such an interesting dish to prepare at home! I don’t think I’ve tried anything quite like it before, I must change that!
I have never had Portuguese food before. This dish sounds amazing. I love all the main ingredients.
Great to hear Monica. Try it and let us know what you think. Cheers.
I love to try new local dishes. I need to try this Portuguese dish.
I’ve never heard of this dish before. It sure does look amazing though. Now I want to try it.
While I haven’t tried this, I have seen this on some menus recently. Now I want to try it for myself.
It’s easy enough to make Terri. Give it a go and let us know what you think. Cheers.
My first introduction into Bacula was in Vicenza, Italy. I was told it was their regional dish.I have only had it the way they make it and would love to try this recipe. ❤️
That’s interesting that bacalhau is the regional dish for Vicenza. We should swop recipes. Cheers.
I love trying new dishes from other cultures. This recipe sounds delicious and looks easy enough. I’d love to give it a try!
Great to hear. Can’t wait to hear what you think about it. Cheers.
I love trying new foods and recipes! We would have to do this without the salt but otherwise looks good!
You are right, Heather, you can adjust the dish to meet your preferences. Let us know what you think. Cheers.
This looks like a really yummy dish to make. Looking forward to making this dish for my family. It looks really savory.
Great to hear Tasheena. Do let us know how it turns out. Cheers.
I’ve never tried this before! It looks pretty tasty. I can bet my husband and kids would eat it. I don’t like seafood, sadly.
Ahhh, that’s too bad you don’t like seafood. Yes, try it for the rest of the family and see what they think. Cheers.
Yummmmm! I was married to a Portuguese man for years and I miss the food so much! I’ll have to make this!
Awesome to hear Robin. Please do let us know how it turns out. Cheers.
That fish dish does sound good and it is good to know you can get this here in the states. My son loves fish so i will try and make this for him soon.
Great to hear Melissa. Please do let us know what you son thought of the dish. Cheers.