Bacalhau à Brás is a much-loved Portuguese skillet dish of desalted salt cod, crisp potato sticks, onions, and gently cooked eggs, finished with parsley and olives. The combination is savory and comforting, and using cod that is already desalted makes this classic practical to prepare at home.
Ingredients
- 1 lb (450 g) desalted salt cod, skin and bones removed, thawed if frozen
- 1 lb (450 g) russet or other floury potatoes, peeled
- About 2 cups (475 ml) neutral oil, such as sunflower or canola, for shallow-frying; the amount used may vary
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, about 8 oz (225 g), thinly sliced
- 2 garlic cloves, about 6 g, finely chopped
- 6 large eggs, about 10.5 oz (300 g) without shells, lightly beaten
- 1/4 cup (15 g) chopped fresh flat-leaf parsley, plus a little more to garnish
- 1/4 tsp (0.5 g) freshly ground black pepper, or to taste
- 1/4 tsp fine salt (1.5 g), optional; taste the cod mixture before adding it
- 12 pitted black olives, about 2 oz (60 g), for serving
Instructions
- Prepare the cod and vegetables. Pat the desalted cod dry and check carefully for any remaining bones. Break it into large flakes with your fingers or a fork, keeping the pieces fairly substantial. Slice the peeled potatoes into very thin matchsticks, about 1/8 inch (3 mm) thick; rinse briefly in cold water to remove surface starch, then dry them thoroughly with a clean towel. Slice the onion and chop the garlic and parsley. Thoroughly dried potatoes are important: wet pieces can splatter in hot oil and will not crisp as well.
- Fry the potato sticks. Pour the neutral oil into a wide, heavy skillet to a depth of about 1/2 inch (1 cm) and heat it over medium-high heat. If using a thermometer, aim for about 350°F (175°C). Fry the potatoes in several small batches, turning them occasionally, until pale golden and crisp, about 4–6 minutes per batch. Avoid crowding the pan, which lowers the oil temperature and makes the potatoes greasy. Transfer each batch to a paper-towel-lined tray and let excess oil drain. Turn off the heat and carefully set the pan of oil aside to cool before disposing of or storing the oil safely.
- Cook the cod. Heat 1 tablespoon (15 ml) of the olive oil in a clean large skillet over medium heat. Add the cod in a single layer, working in batches if needed, and cook gently, turning once, until opaque and flaky. Check the thickest piece with a food thermometer: USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for fish. This usually takes about 5–8 minutes, depending on the thickness. Transfer the cod to a plate and flake it into bite-size pieces, removing any bones you find.
- Soften the onion. Add the remaining 2 tablespoons (30 ml) olive oil to the skillet. Add the sliced onion and cook over medium-low heat, stirring now and then, until soft, sweet-smelling, and translucent, about 7–9 minutes. It should soften without browning deeply. Stir in the garlic and black pepper and cook for 30 seconds, just until fragrant.
- Combine the filling. Return the flaked cod to the skillet and fold it through the onions. Add the fried potato sticks and parsley, reserving a pinch of parsley for the finish. Toss gently so the potatoes are distributed without being crushed. Taste a small bite before adding salt: desalted cod can still be noticeably salty, and some batches need no extra salt at all.
- Add and cook the eggs. Lower the heat and pour in the beaten eggs. Stir slowly and continuously, scraping the bottom and sides of the pan so the eggs set evenly around the cod and potatoes. Cook until the egg mixture reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checking the center with a food thermometer. This takes about 3–5 minutes over low heat. The eggs will be softly set rather than runny; avoid high heat, which can make them tough before they cook evenly.
- Finish and serve. Take the skillet off the heat as soon as the eggs reach temperature. Spoon the mixture onto a warm serving platter or divide it among four plates. Scatter over the remaining parsley and arrange the black olives on top. Serve promptly while the potatoes still have some crispness.
Tips
- Start with properly desalted cod. Salt cod sold ready to cook is convenient, but check the label because some products still need soaking. If starting with dried, heavily salted cod, soak it in a covered container of cold water in the refrigerator for 24–36 hours, changing the water every 6–8 hours. Thick pieces may need longer. This soaking time is not included in the recipe facts above. Do not soak cod at room temperature.
- Use ready-made batata palha if needed. Portuguese-style thin fried potato sticks, often sold as batata palha, are a useful shortcut. Replace the homemade fried potatoes with about 5 oz (140 g) and fold them in near the end; they are usually thinner and saltier, so taste before seasoning. The result is less freshly crisp but still captures the dish’s characteristic texture.
- Keep the heat gentle for the eggs. Stir patiently and check the middle of the pan with a clean food thermometer. The safe temperature can make the eggs firmer than the very creamy versions sometimes served in restaurants, but removing the pan promptly at 160°F (71°C) helps prevent overcooking.
- Dry the potatoes and fry in batches. Moisture causes hot oil to splatter, while a crowded pan cools the oil and leaves potatoes limp. If you do not want to fry at home, use packaged shoestring potatoes rather than trying to bake thick potato wedges; the thin crunch is part of the dish’s character.
Serving Suggestions
Bacalhau à Brás is usually served as a substantial main course, hot from the pan, with the olives and parsley scattered over the top. A simple green salad with lettuce, tomato, and a lightly dressed vinaigrette adds freshness beside the rich eggs and potatoes. Plain sliced cucumber or a bowl of lightly dressed greens also works if you want to keep the meal uncomplicated.
For a fuller Portuguese-inspired table, serve it with crusty bread and a vegetable side such as sautéed greens or steamed green beans. The dish is filling, so keep accompaniments fairly simple rather than adding another heavy potato or rice dish. Offer lemon wedges only if you enjoy a little brightness; they are optional and not essential to the preparation. If serving family-style, bring the skillet or a warmed platter to the table and portion it while the potato sticks still have texture.
Variations
There are family and regional variations of bacalhau à Brás, and the balance of egg, potato, and cod can differ from cook to cook. Some versions use more onion or parsley, while others keep the seasoning spare so the salt cod remains the main flavor. Adjust the proportions to taste, but add salt only after tasting the cod because its saltiness varies even after soaking.
If desalted salt cod is difficult to find, thick fresh cod can be used in the same quantity. Cook it to the fish-safe temperature in the recipe, then flake it as directed. Fresh cod gives a milder, less concentrated flavor and will not have quite the same savory character as traditional salt cod. Frozen cod is also suitable if thawed safely in the refrigerator and patted dry.
For an easier weeknight version, use packaged batata palha as described in the tips. You can also use a little more onion or parsley for a brighter, sweeter result. Avoid adding wet vegetables such as tomatoes directly to the skillet: their liquid softens the potato sticks and changes the dish’s familiar texture. If you want vegetables alongside, serve them separately instead.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. Bacalhau à Brás keeps for 3–4 days in the refrigerator. The potatoes soften as they sit, so leftovers will not have the same crisp texture as a freshly made batch. Do not leave the cooked dish at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
Reheat only the portion you plan to eat. Warm it in a covered skillet over low heat with a teaspoon of water or olive oil to reduce sticking, stirring gently until the center reaches 165°F (74°C). You can also microwave it in a covered, microwave-safe dish, stirring once during heating and checking the center with a food thermometer. The eggs will become firmer and the potatoes softer after reheating, but gentle heat helps keep the cod from drying out. Freezing is possible for up to 2 months in an airtight container, although the eggs and potatoes will lose more texture; thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
What is bacalhau à Brás?
Bacalhau à Brás is a Portuguese dish made with flaked salt cod, thin fried potatoes, softened onions, and eggs. Parsley and black olives are common finishing touches. It is often served as a main course, and the proportions vary between recipes and households.
Is this considered one of Portugal’s most famous foods?
It is one of the best-known Portuguese preparations of bacalhau, or salt cod, and is widely associated with Portuguese home cooking. Portugal has many other celebrated dishes, so there is no single definitive answer to which food is the most famous. This recipe is a useful place to start because its ingredients and method are straightforward once the cod is desalted.
Can I use ordinary fresh cod instead of salt cod?
Yes. Use the same weight of fresh cod, cook it to 145°F (63°C), and flake it into the skillet. The result will be milder and less salty than a version made with bacalhau. Taste before adding salt, and remember that fresh cod does not need the soaking step required by dried salted cod.
How do I know whether salt cod is ready to use?
Follow the package directions. Some salt cod is sold already desalted or ready to cook, while dried salted pieces need a long cold-water soak in the refrigerator with regular water changes. If you are unsure, taste a small piece after soaking; it should be pleasantly seasoned, not sharply salty. Continue soaking in fresh cold water if it is still too salty.
Can I make the potatoes ahead?
You can fry the potato sticks several hours ahead and keep them uncovered at room temperature once completely cool, so trapped steam does not soften them. For the best texture, add them to the cod and egg mixture just before serving. Do not store cooked potatoes for a long time at room temperature; refrigerate them if they will not be used within 2 hours.
Why did my eggs turn watery or rubbery?
Watery eggs can result from excess liquid, wet potatoes, or cod that releases moisture into the skillet. Pat the fish and potatoes dry, and cook off any visible liquid before adding the eggs. Rubbery eggs usually mean the heat was too high or they cooked too long; use low heat, stir gently, and remove the skillet as soon as the center reaches 160°F (71°C).
Related
- Caldo Verde: Portuguese Kale and Potato Soup
- Traditional Portuguese Food in Lisbon: Bacalhau à Brás
- Easy Portuguese Recipes: Caldo Verde Soup
More recipes to cook
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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