Classic Portuguese Salted Cod Recipe: Bacalhau à Brás

Bacalhau à Brás is a much-loved Portuguese dish of salt cod, thin fried potatoes, onion, and softly scrambled eggs, finished with parsley and olives. It is savory, comforting, and easy to serve family-style; home cooks vary the proportions, but careful desalting and gentle egg cooking make this version work reliably.

Ingredients

1 lb (450 g) dried salted cod, skinless or skin-on, preferably in thick pieces
8 cups (1.9 L) cold water for soaking, plus fresh water as needed for changes
1 lb (450 g) Yukon Gold or russet potatoes, about 3 medium
1 cup (240 ml) olive oil or neutral frying oil, for the potatoes; you may need a little less depending on the pan
2 tablespoons (30 ml) extra-virgin olive oil, for the onion and cod
1 large yellow onion (about 200 g), thinly sliced
1 small garlic clove (about 3 g), finely chopped; optional, as some versions leave it out
6 large eggs (about 300 g without shells)
¼ teaspoon (1 g) freshly ground black pepper, plus more to taste
⅛ teaspoon (about 0.7 g) fine salt, only if needed after tasting
¼ cup (15 g) chopped flat-leaf parsley
½ cup (60 g) pitted black olives, whole or halved

Instructions

Desalt the cod for 24 hours. Rinse the salt cod under cold running water to remove surface salt. Put it in a large nonreactive bowl and cover with the measured cold water. Refrigerate for 24 hours, changing the water about every 6 hours; keep the fish submerged and cold. The water changes are important because they carry away salt. Thick pieces may need longer, while thin pieces can desalinate sooner, so taste a small cooked flake before seasoning the finished dish. This recipe’s stated total uses a 24-hour soak.
Prepare the potatoes and other ingredients. Drain and rinse the cod, then pat it dry. Peel the potatoes if you like; cut them into matchsticks about ⅛ inch (3 mm) thick and pat them thoroughly dry with a clean towel. Thin, even pieces cook at the same rate and turn crisp more readily. Slice the onion, chop the optional garlic, and beat the eggs in a bowl with the black pepper. Keep the eggs refrigerated until you are ready to use them.
Poach and flake the cod. Place the cod in a saucepan and cover with fresh water. Bring it to a gentle simmer, then cook for about 8–10 minutes, depending on thickness. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Transfer the cod to a plate, let it cool just enough to handle, and remove any skin and bones. Flake it into bite-size pieces, checking carefully for pin bones as you go. Do not boil it vigorously, which can make the fish break apart and become tough.
Fry the potatoes. While the cod cools, pour the frying oil into a deep, heavy skillet or saucepan to a depth of about ½ inch (1.3 cm). Heat over medium to medium-high heat. Fry the potatoes in batches for about 4–6 minutes per batch, turning occasionally, until tender and pale golden rather than deeply browned. Avoid crowding the pan, which lowers the oil temperature and makes the potatoes limp. Lift them out with a slotted spoon and drain on paper towels. Let the oil cool before straining or discarding it safely; do not pour hot oil down the drain.
Soften the onion. Pour off the frying oil and carefully wipe the pan, or use a clean large skillet. Add the 2 tablespoons (30 ml) extra-virgin olive oil and warm over medium-low heat. Add the onion and cook for 6–8 minutes, stirring now and then, until soft and translucent but not browned. If using garlic, stir it in for the final 30 seconds. Add the flaked cod and cook gently for about 2 minutes, turning it through the onion so it warms without breaking into tiny pieces.
Combine the potatoes and eggs. Fold the fried potatoes into the cod and onion. Pour in the beaten eggs and lower the heat. Stir and fold continuously for about 3–5 minutes, scraping the bottom and sides so the eggs cook evenly. Stop when the mixture is softly set and still moist, not wet or runny. Because this is an egg dish, check with a food thermometer and cook it to 160°F (71°C), the USDA FSIS safe minimum. The eggs will firm slightly as the hot mixture rests in the pan.
Finish and serve. Taste a small bite before adding salt; properly soaked cod can still be salty enough on its own. Add the optional measured salt only if needed, then fold in most of the parsley. Transfer to a warm serving platter and scatter the remaining parsley and olives over the top. Serve promptly while the potatoes still have some crisp edges.

Tips

Check the salt before committing. Salt cod varies in thickness and salt level. After soaking, cook a small flake in water and taste it. If it is still unpleasantly salty, return the cod to fresh cold water in the refrigerator for another 2–4 hours, then taste again. Avoid salting the eggs until the finished mixture has been tasted.
Use a safe, practical substitute if needed. Traditional bacalhau is dried, salted cod. If it is unavailable, use an equal weight of fresh or frozen cod, thawed in the refrigerator; season it lightly and cook it through, but expect a milder, less concentrated flavor and a softer texture. Do not use smoked fish as a direct substitute, because its smoke and salt can dominate the dish.
Keep the potatoes dry and fry in batches. Moisture makes hot oil spit and encourages potatoes to steam rather than brown. Pat the cut pieces dry, and give each batch room in the pan. If you prefer not to shallow-fry, bake the potato matchsticks in a single layer at 425°F (220°C) until tender and golden, turning once; they will be less traditional and usually less crisp.
Control the final texture with low heat. Eggs can go from creamy to rubbery quickly. Keep the skillet over low heat, stir continuously, and remove it from the burner once the mixture reaches 160°F (71°C). A thermometer is especially useful because appearance alone does not confirm the safe temperature.

Serving Suggestions

Serve bacalhau à Brás hot as a substantial main course. A simple green salad with lettuce, tomato, and a sharp vinegar dressing balances the salty, rich cod and eggs. Steamed green beans, lightly dressed greens, or sliced cucumber also make a fresh side without competing with the main dish. Crusty bread is useful for catching the egg and onion left on the plate, though the potatoes already make the meal filling.

Set out extra olives and parsley at the table so diners can add them to taste. If you are serving several dishes, offer a modest portion alongside vegetable sides rather than making it one of several heavy potato dishes. The olives contribute a briny finish, so taste them before adding any extra salt to the cod mixture.

Variations

Portuguese households and cooks adjust bacalhau à Brás in different ways; there is no single required ratio for onion, potato, and egg. Some versions include garlic and others do not. For a more onion-forward result, use an extra ½ onion (about 100 g) and give it a few additional minutes to soften. A little more parsley makes the finish greener and fresher without changing the basic character of the dish.

For a lower-effort potato option, use 8 oz (225 g) thin shoestring potatoes in place of the fresh potatoes and frying oil. Fold them in just before the eggs so they retain some texture; because packaged potatoes are usually salted, taste before adding salt. This shortcut changes the texture and is less like the freshly fried version, but it can be convenient.

You can also make the dish with fresh cod, haddock, or another mild white fish when salted cod cannot be found. Use 1 lb (450 g), cook it to 145°F (63°C), and season moderately. The result will not have the same savory depth, so add salt cautiously and consider a few extra olives. Keep the essential method—soft onion, potatoes, fish, and eggs—rather than adding many competing ingredients.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Bacalhau à Brás keeps for 3–4 days in the refrigerator. The potatoes soften as they sit, and the eggs become firmer, so the leftovers will not have the same freshly cooked texture. Do not leave the dish at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).

Reheat only the portion you plan to eat. Warm it in a covered skillet over low heat with 1–2 teaspoons (5–10 ml) of water or olive oil, stirring gently until evenly hot. You can also use a microwave in short bursts, stirring between intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated reheating, which makes the eggs dry and the cod stringy. Freezing is possible for up to 2 months in a well-sealed container, though thawed potatoes and eggs are noticeably softer; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

How long should I soak salted cod?

For thick pieces, start with 24 hours in the refrigerator and change the water about every 6 hours. Thin pieces may need less time, while very thick pieces can need 36 hours or longer. Thickness and curing vary, so taste a cooked flake before using the fish and soak longer in fresh refrigerated water if it is still too salty.

Can I make bacalhau à Brás without frying potatoes?

Yes. Bake thin potato matchsticks at 425°F (220°C) with a little oil until tender and golden, or use packaged shoestring potatoes for convenience. Baking is less crisp and less traditional; packaged potatoes are faster but can be salty. In either case, add the potatoes just before the eggs to preserve as much texture as possible.

Why did my eggs turn dry or rubbery?

The pan was probably too hot, or the eggs stayed on the heat after they had set. Cook over low heat and stir gently, checking the temperature near the end. The dish still needs to reach 160°F (71°C) for egg safety, but it should be removed from direct heat as soon as it reaches that temperature; residual heat continues to cook it.

Can I prepare any part of the recipe ahead?

Yes. The cod can be soaked in the refrigerator a day ahead, and the potatoes can be cut shortly before cooking. Keep cut potatoes covered in cold water if you need to hold them briefly, then drain and dry them thoroughly before frying. For the best texture, fry the potatoes and combine the eggs shortly before serving rather than assembling the whole dish in advance.

What does bacalhau mean, and is this the only Portuguese salted-cod dish?

Bacalhau is the Portuguese word for cod, often referring in cooking to preserved salted cod. Bacalhau à Brás is one well-known preparation, with fish, potatoes, onion, and eggs, but Portuguese cooking includes many other regional and household versions of salted cod. Ingredients and methods vary, so this recipe is one practical take rather than a claim to be the only traditional version.

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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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