Best Portuguese Bacalhau Recipe: Bacalhau à Brás at Home

Bacalhau à Brás is a much-loved Portuguese dish of shredded salt cod tossed with crisp matchstick potatoes, soft onions, and gently set eggs, then finished with olives and parsley. This home-friendly version respects the dish’s savory, comforting character while spelling out how to desalinate the cod and cook each component without making the potatoes soggy.

Ingredients

1 lb (450 g) dried salted cod, preferably thick boneless pieces
12 cups (2.8 L) cold water for soaking, refreshed every 6 hours as needed
6 cups (1.4 L) water for poaching the cod
1½ lb (680 g) russet potatoes, peeled
2 cups (475 ml) olive oil, for shallow-frying the potatoes and cooking the onion
2 medium yellow onions, about 10 oz (300 g), thinly sliced
3 garlic cloves, about 0.3 oz (9 g), finely chopped
8 large eggs, about 14 oz (400 g) without shells
½ tsp (1 g) freshly ground black pepper
¼ tsp (1.5 g) fine salt, only if needed after tasting
½ cup (15 g) chopped flat-leaf parsley, plus a little more for serving if desired
½ cup (70 g) pitted black olives, whole or halved
1 lemon, cut into wedges, for serving

Instructions

Desalt the cod for 24 hours. Rinse the salt cod under cold running water. Put it in a large nonreactive bowl, cover with cold water, and refrigerate for 24 hours. Change the water every 6 hours, keeping the fish submerged each time. If the pieces are unusually thick, they can need longer; this recipe’s timing assumes pieces about 1 inch (2.5 cm) thick. The fish should smell clean and taste pleasantly seasoned rather than sharply salty. Do not leave it soaking on the counter.
Prepare the fish and vegetables. Drain and rinse the desalted cod. Peel the potatoes and cut them into very thin matchsticks, about ⅛ inch (3 mm) thick; keep them in cold water while you finish slicing the onions and chopping the garlic. Drain the potatoes and dry them thoroughly with a clean towel before frying. Wet potatoes can splatter in hot oil and will not crisp as readily.
Poach and flake the cod. Bring the 6 cups (1.4 L) poaching water to a gentle simmer in a saucepan. Add the cod and simmer gently for about 10–12 minutes, depending on thickness, until it is opaque and flakes easily. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Lift the cod out, let it cool enough to handle for about 5 minutes, then remove any skin or pin bones and break the flesh into small flakes. Keep it covered while you fry the potatoes.
Fry the potatoes. Pour the olive oil into a wide, deep skillet to a depth of roughly ½ inch (1.3 cm), using a little less if your pan is narrower. Heat over medium to medium-high. Fry the dry potato matchsticks in several small batches for about 4–6 minutes per batch, turning them occasionally, until tender and lightly golden at the edges. They do not need to be dark brown. Transfer each batch to a paper-towel-lined tray and let excess oil drain. Keep about 2 tablespoons (30 ml) of the oil in the skillet; carefully pour the rest into a heat-safe container to cool before disposal or reuse.
Soften the onion and warm the cod. Set the skillet over medium heat with the reserved oil. Add the onions and cook for 7–9 minutes, stirring often, until soft and translucent but not browned. Add the garlic and cook for about 30 seconds, just until fragrant. Fold in the flaked cod and black pepper and warm for 2–3 minutes. Taste a small piece before adding salt because the cod may still bring plenty of seasoning.
Set the eggs gently. Beat the eggs in a bowl just until the whites and yolks are combined. Turn the skillet to low and pour in the eggs, stirring slowly through the fish and onions. After about 2 minutes, fold in the fried potatoes. Continue stirring for another 2–4 minutes, until the eggs form soft curds and the mixture is cohesive rather than runny. Check the egg mixture with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum of 160°F (71°C). Avoid prolonged cooking after it reaches temperature so the eggs stay tender. Stir in the parsley, taste, and add the measured salt only if needed.
Finish and serve right away. Spoon the bacalhau à Brás onto a warm platter. Scatter the olives and a little extra parsley over the top, and bring lemon wedges to the table. Serve while the potatoes still have some crispness and the eggs are soft.

Tips

Use fully desalted cod. Salt cod varies in thickness and saltiness, so taste a small flake after soaking. If it is still aggressively salty, give it another few hours in fresh refrigerated water and adjust the total timing. Rinsing alone does not replace a proper soak.
Keep the potato strips dry and fry in batches. Crowding lowers the oil temperature and steams the potatoes. If the strips are damp, pat them dry again; if they are browning before turning tender, lower the heat slightly.
Season at the end. The cod and olives both contribute salt. Start with no added salt, taste the finished mixture, and add only a pinch if it needs it. A generous squeeze of lemon can brighten the dish without making it saltier.
Use a safe shortcut when needed. Ready-to-cook desalted salt cod saves the 24-hour soak; follow the package directions and check its salt level. Fresh cod is another option, but it has a milder flavor and less of the distinctive cured-cod character, so season it modestly after cooking.

Serving Suggestions

Bacalhau à Brás is usually served as a substantial main course, straight from the skillet or piled onto a warmed platter. A simple green salad with lettuce, tomato, and a sharp vinaigrette balances the rich eggs and potatoes. Steamed green beans, sautéed greens, or lightly dressed sliced cucumber also make good sides without competing with the salt cod.

Put the lemon wedges on the table rather than squeezing them over the whole pan in advance. Diners can add acidity to their own portion, and the remaining potatoes stay as crisp as possible. Crusty bread is welcome for scooping up the soft onion and egg, though the potatoes already make the dish filling. For a Portuguese-inspired meal, serve fruit afterward and keep the accompaniments uncomplicated.

Variations

Fresh cod instead of salt cod: Use 1 lb (450 g) fresh cod and skip the desalting step. Poach it just until it reaches 145°F (63°C), then flake it as directed. Since fresh cod is not cured and is less salty, the result tastes milder; taste before adding salt and consider adding only a small pinch. This is a practical substitute, not an exact match for the savory depth of bacalhau.

Shortcut potatoes: For a faster version, replace the homemade matchsticks with about 4 cups (120 g) thin shoestring potatoes. Add them near the end so they do not become soft while the eggs set. Their texture can be more uniformly crisp and their salt level varies, so taste before seasoning. Traditional home versions often fry potatoes from scratch, but the shortcut can be useful on a busy evening.

Make it with less oil: Toss the matchsticks with 1 tablespoon (15 ml) olive oil and bake them in a single layer at 425°F (220°C), turning once, until browned and crisp, about 20–30 minutes. This changes the texture: oven potatoes are usually drier and less delicate than shallow-fried ones. Cook them before starting the egg mixture, and add them at the same point in the instructions.

Add a little more color: Some cooks include a small amount of finely chopped red bell pepper with the onions, or finish the dish with extra parsley. These additions are easy to accommodate, but keep them modest so the cod, eggs, and potatoes remain the focus. Regional and family versions vary; there is no need to treat one garnish or potato method as the only legitimate one.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. The potatoes soften as they sit, so the leftovers will not have the same freshly fried texture, but the onion, cod, and egg flavors remain enjoyable. If the room is hotter than 90°F (32°C), refrigerate the food within 1 hour.

Reheat only the portion you plan to eat, either in a skillet over medium-low heat with a teaspoon of water or oil, or in the microwave in short bursts, stirring between intervals. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, as recommended for reheated leftovers. Avoid repeated cooling and reheating. Freezing is possible for up to about 2 months in an airtight freezer-safe container, but the thawed eggs and potatoes are likely to be softer; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is bacalhau à Brás?

It is a Portuguese preparation of salt cod with thin potatoes, onion, and eggs, typically finished with olives and parsley. It is one of several well-known ways to cook bacalhau, the Portuguese name for salt cod. Other Portuguese bacalhau dishes use different combinations of potatoes, vegetables, or cooking methods, so this recipe represents one classic style rather than every version.

Do I have to soak salt cod for a full 24 hours?

For the thick pieces specified here, 24 hours with refrigerated water changes every 6 hours is a useful starting point. Thin pieces may desalinate sooner, while thick pieces can need longer. The best check is to taste a small cooked flake: it should taste savory, not overpoweringly salty. If the fish is still too salty, return it to fresh cold water in the refrigerator and continue soaking.

Can I use frozen cod?

Yes. Thaw frozen fresh cod completely in the refrigerator, drain it well, and use it in place of the salt cod without the soaking step. It will taste less concentrated and less salty, so season the fish and finished dish carefully. The fish still needs to reach 145°F (63°C) at its thickest point, checked with a thermometer.

Why did my potatoes turn soggy?

Common causes are water left on the cut potatoes, too many potatoes in the pan at once, or frying them too far ahead and leaving them in the egg mixture for a long time. Dry the strips thoroughly, cook in batches, and fold them into the eggs near the end. Serve promptly; the eggs naturally soften the potatoes as the dish stands.

Can I make bacalhau à Brás ahead?

You can soak the cod a day ahead and keep it covered in the refrigerator after draining, or cook and flake it shortly before finishing the dish. For the best texture, fry the potatoes and set the eggs just before serving. A fully assembled pan can be refrigerated safely, but the potatoes lose their crispness and the eggs become firmer when reheated.

What can I use if I cannot find salt cod?

Fresh cod is the simplest substitute, and frozen cod works after thawing. Either will make a milder dish, so skip the soaking and use the same cooking method, checking for 145°F (63°C). Avoid replacing salt cod with an equal weight of a very salty smoked fish unless you deliberately want a different flavor; the result will not resemble the traditional balance of bacalhau à Brás.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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