Bacalhau à Brás is one of those dishes that tells you everything about Portuguese home cooking — simple ingredients, nothing wasted, and more flavor than you would ever expect. I first shared this recipe on Season Two of Maria’s Portuguese Table, and it has been a reader favorite ever since. Salt cod, crispy potatoes, slowly cooked onions, and soft scrambled eggs all come together in one pan. If you have never made Bacalhau à Brás at home, this is the recipe to start with.
What is Bacalhau à Brás?
Bacalhau à Brás is a classic Portuguese salt cod dish that originated in Lisbon and has become one of the most recognized recipes in all of Portuguese cuisine. The name comes from a tavern owner named Brás who is credited with creating it in the Bairro Alto neighborhood. At its heart, it is a simple combination of desalted bacalhau (salt cod), shoestring potatoes, onions, garlic, and beaten eggs, all cooked together and finished with black olives and fresh parsley. The dish showcases something the Portuguese have always done brilliantly — taking preserved, humble ingredients and turning them into something deeply satisfying. In my family, Bacalhau à Brás was the kind of meal that appeared on weeknights when everyone needed something comforting and fast.
How to Make This Recipe
The most important step in making Bacalhau à Brás happens the day before — soaking the salt cod. Dried salted cod needs to soak in cold water for at least 12 to 24 hours, with the water changed two to three times, to draw out the salt and rehydrate the fish. Once that is done, the rest of the recipe comes together quickly. You will fry the potatoes separately until crispy, slowly sauté the onions and garlic until soft, then fold in the flaked cod and finish with lightly beaten eggs. The key is low heat for the eggs — you want them just barely set, creamy and soft, not rubbery.
Tips for the Best Bacalhau à Brás
- Do not rush the soaking process. Change the water at least twice and taste a small piece before cooking — it should be pleasantly salty, not mouth-puckering.
- Fry the potatoes separately and drain them on paper towels before adding to the pan. This keeps them crispy rather than soggy.
- Cut the potatoes into thin matchsticks, not chunks. The shoestring style is traditional and gives the dish its characteristic texture.
- Cook the onions low and slow. They need to be soft and slightly golden before you add anything else — this is where most of the flavor comes from.
- Beat the eggs well and add them off the heat or on the lowest possible flame. Stir gently and continuously — you want soft curds, not a dry scramble.
- Taste before adding any salt. The cod carries a lot of residual saltiness even after soaking.
- Do not skip the olives and parsley garnish. They are not decoration — they add brightness and balance to a rich dish.
Getting the potatoes into thin, even matchsticks is easier than it sounds with the right tool. I use a mandoline slicer — this one is affordable, easy to use, and makes quick work of the potatoes for this recipe.
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Serving and Storing
Bacalhau à Brás is best served immediately while the eggs are still soft and the potatoes have a little crunch. Garnish generously with black olives and fresh parsley right before bringing it to the table. It pairs beautifully with a simple green salad and crusty bread. Leftovers can be refrigerated in an airtight container for up to two days. Reheat gently in a pan over low heat — avoid the microwave, which will turn the eggs rubbery.
PrintBacalhau à Bràs
As seen in Season two Episode four of Maria’s Portuguese Table, Bacalhau à Brás is a traditional Portuguese family recipe. Tia Maria’s European Café in New Bedford, Massachusetts makes this dish with fried potatoes and tomatoes to garnish. This is the traditional recipe.
Ingredients
2 potatoes chopped
1 large onion
3 eggs beaten
5 cloves garlic
Olive oil to taste
Salt to taste
White pepper, parsley, and olives (to taste)
Instructions
Notes
- Be thorough when removing the bones to prevent any unpleasant surprises while eating.
- Use a mandoline or sharp knife for potatoes: For even and thin potato matchsticks or shoestring-style fries, use a mandoline slicer or a sharp knife. This will ensure that the potatoes cook evenly and quickly.
- Fry the potatoes separately: Fry the potato matchsticks separately until they are golden and crispy. This will give the dish a pleasing texture. Drain them on paper towels to remove excess oil.
- Cook the onions slowly: Cook the onions over low heat to caramelize them gently. This process will bring out their natural sweetness, which adds depth to the dish.
- Flake the cod gently: Be careful not to overcook the shredded cod, as it may become tough and chewy. Gently cook it with the onions just until it is heated through.
- Beat the eggs: Whisk the eggs before adding them to the pan. This will ensure that they are evenly distributed throughout the dish.
- Cook the eggs gently: Cook the eggs on low heat, stirring gently, to achieve a soft, creamy consistency. Be cautious not to overcook the eggs, as they can become rubbery.
- Add olives and parsley: Black olives and chopped fresh parsley are traditional garnishes for Bacalhau à Bràs. These ingredients add a burst of color, flavor, and texture to the dish.
- Adjust seasoning: After combining all the ingredients, taste the dish and adjust the seasoning as needed. Salted cod can still be quite salty even after soaking, so be mindful when adding additional salt.
- Let the dish rest: Allowing the dish to rest for a few minutes before serving will help the flavors meld and deepen. Serve Bacalhau à Bràs with a simple green salad and crusty bread to complement the rich flavors.
I have tried some of your recipes being born in Sao Miguel, it brings back so many wonderful memories with my mom. Thank you for keeping tradition alive.