Bacalhau Cod Fish Recipes: Portuguese Bacalhau à Brás

Bacalhau à Brás is a Portuguese skillet dish of salt cod, crisp shoestring potatoes, onion, and eggs, finished with parsley and olives. Versions vary by cook and region, but the combination works because the potatoes soak up the savory egg while the cod brings a distinctive salty depth.

Ingredients

1½ lb (680 g) dried salted cod, preferably in pieces of similar thickness
3 qt (2.8 L) cold water for soaking, plus fresh water for poaching
12 oz (340 g) frozen shoestring potatoes
1 qt (950 ml) neutral frying oil, such as sunflower or canola oil; you will not use all of it
2 tbsp (30 ml) olive oil
1 large yellow onion, about 10 oz (285 g), thinly sliced
2 garlic cloves, about 6 g, finely chopped
6 large eggs, about 300 g without shells
¼ tsp (1.5 g) ground black pepper
¼ cup (15 g) chopped fresh flat-leaf parsley
¼ cup (35 g) pitted black olives, whole or halved
1 tbsp (15 ml) chopped fresh parsley for serving, optional
Fine salt, as needed after tasting; the cod may provide enough

Instructions

Desalt the cod. Put the salt cod in a large nonreactive bowl, cover it with the 3 qt (2.8 L) cold water, and refrigerate for 24 hours. Change the water every 6 hours, keeping the fish chilled between changes. If the pieces are unusually thick or still taste excessively salty after soaking, continue soaking in fresh water and check again; the exact time depends on the thickness and curing of the fish. Drain and rinse the cod before cooking.
Poach and flake the fish. Place the drained cod in a saucepan and add fresh cold water to cover. Bring the water to a gentle simmer, then cook for about 8–10 minutes, depending on thickness. Check the thickest piece with a food thermometer: fish should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Lift the fish out, let it cool just enough to handle, and remove any skin and bones. Flake it into bite-size pieces, feeling carefully for small bones. Set aside.
Fry the potatoes. While the cod cooks, heat the neutral oil in a heavy, deep saucepan to 350°F (175°C), leaving plenty of space at the top. Fry the shoestring potatoes in small batches according to their package directions, usually about 2–4 minutes per batch, until golden and crisp. Do not crowd the pan, which lowers the oil temperature and makes the potatoes greasy. Transfer each batch to a paper-towel-lined tray. Turn off the heat and let the oil cool completely before storing or discarding it safely.
Soften the onion and garlic. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onion and cook for 8–10 minutes, stirring occasionally, until soft and translucent but not deeply browned. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the flaked cod and black pepper, then toss gently for 1–2 minutes to warm the fish without breaking it into a paste.
Combine the potatoes and eggs. Add the crisp potatoes to the skillet and toss gently so they are distributed through the cod and onion. Beat the eggs in a bowl until the whites and yolks are blended, then pour them into the skillet. Lower the heat and stir slowly and continuously, scraping the bottom and sides so the eggs set evenly rather than forming large curds. Cook until the egg mixture reaches the USDA FSIS safe minimum of 160°F (71°C) when checked with a food thermometer. It should look moist and softly set, not dry or browned. This takes about 2–4 minutes, depending on your pan and burner.
Finish and serve. Fold in the chopped parsley and olives. Taste a bite before adding salt, since salt cod can season the whole pan. Serve immediately while the potatoes still have some crispness, with extra parsley if you like.

Tips

Plan the soak before cooking day. Salt cod needs a long, refrigerated soak to remove excess salt. Use a roomy bowl and enough water for the pieces to move freely; changing the water on schedule is more effective than merely rinsing the outside. Do not soak the fish at room temperature.
Salt cod is traditional, but fresh cod can work. If you cannot find bacalhau, use 1½ lb (680 g) fresh or frozen unsalted cod, thawed in the refrigerator if frozen. Poach it until it reaches 145°F (63°C), flake it, and season the dish gradually with salt. The result will be milder and less savory than the salt-cured version, so taste before serving.
Keep the potatoes crisp. Fry in batches and drain them well. Add them just before the eggs so they do not sit in the onion mixture and turn soggy. If you prefer not to deep-fry, bake frozen shoestring potatoes following the package directions; they may be less delicate and crisp than fried potatoes, but the dish will still come together.
Use gentle heat for the eggs. A hot skillet can make the eggs seize and turn rubbery before they are evenly cooked. Lower the burner and keep stirring. Check the temperature in the egg-rich part of the mixture, avoiding a direct reading against the hot pan.

Serving Suggestions

Bring the skillet to the table soon after cooking, while the eggs are tender and the potatoes have not fully softened. A simple green salad with a sharp vinaigrette adds freshness and contrast to the rich, savory fish and egg mixture. Steamed green beans, lightly dressed greens, or sliced tomatoes are also suitable accompaniments without competing with the main dish.

For a fuller Portuguese-inspired meal, serve the bacalhau with crusty bread and a bowl of vegetable soup beforehand. The olives and parsley already provide a briny, herbal finish, so extra salty sides are usually unnecessary. A wedge of lemon is an optional table addition for people who like a brighter, tangier bite; it is not essential to the dish. Since the potatoes lose their crisp texture as the mixture sits, serve portions promptly rather than leaving the skillet warm for a long time.

Variations

There are many home-style approaches to bacalhau à Brás, including differences in how finely the potatoes are cut, how soft the eggs remain, and whether olives are included. For a less rich version, reduce the number of eggs to 5, though the mixture will bind less generously. For more onion flavor, use a second small onion, sliced thinly and cooked slowly until soft. A little chopped red bell pepper can also be cooked with the onion; it adds sweetness and color but makes the result less traditional in character.

If you can find ready-to-use desalted salt cod, follow the package instructions and skip the 24-hour soaking stage. Check whether it is genuinely desalted rather than simply salted, since the latter still needs soaking. Fresh cod is the practical substitute described above, but it will not have the same cured flavor. You can also use homemade thin-cut potatoes instead of frozen shoestring potatoes: cut peeled potatoes into very fine matchsticks, rinse off surface starch, dry them thoroughly, and fry in batches until crisp. Drying is important because wet potatoes can make hot oil splatter.

For a slightly lighter skillet, bake the shoestring potatoes rather than frying them, or use an air fryer if the product directions allow it. Add them at the end and expect a softer, less classic texture after they meet the egg mixture. Some cooks include extra olives or parsley, while others leave them off; these are easy finishing choices, not requirements. Avoid adding lots of extra salt before tasting, because even well-soaked bacalhau can retain enough salt to season the eggs and potatoes.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. The potatoes will soften as they sit, so leftovers will not have the same texture as a freshly made skillet. For best quality, store the finished dish rather than leaving it at room temperature, and do not keep it warm on the counter while serving other courses.

Reheat only the portion you plan to eat in a skillet over low heat, stirring gently and adding a teaspoon of water if the mixture seems dry. You can also use a microwave in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), checked with a food thermometer, before eating. Freezing is possible for up to about 1 month for quality, but the eggs can become watery and the potatoes soft after thawing; refrigeration is usually the better choice for this dish.

Frequently Asked Questions

What does bacalhau mean?
Bacalhau is the Portuguese word for salt cod, usually cod that has been preserved by salting and drying. It needs to be soaked before cooking to remove excess salt. The soaking time varies with the thickness of the pieces and the way they were cured, so follow package guidance when available.

Can I use frozen cod instead of salt cod?
Yes. Thaw it safely in the refrigerator, poach it until the thickest part reaches 145°F (63°C), then flake it into the skillet. Fresh or frozen unsalted cod has a gentler flavor and needs seasoning, while salt cod contributes a more concentrated, savory taste. Add salt only after tasting the finished mixture.

How do I know if the salt cod has soaked long enough?
Thickness and curing make a difference, so a fixed time cannot guarantee the same salt level for every piece. After 24 hours of refrigerated soaking with regular water changes, cook a small flake and taste it. If it is still unpleasantly salty, return the remaining fish to fresh cold water in the refrigerator and continue soaking, checking periodically.

Can I make bacalhau à Brás without deep-frying?
Yes. Bake or air-fry frozen shoestring potatoes according to the package directions, then fold them into the skillet shortly before adding the eggs. The finished dish will be less crisp than one made with fried potatoes, but it is a convenient alternative. Avoid adding the potatoes too early, or they will soften before the eggs are set.

Why did my eggs turn dry or rubbery?
The skillet was likely too hot, or the eggs cooked for too long. Use low heat, stir continuously, and remove the skillet from the burner once the egg mixture has reached 160°F (71°C). It will continue to firm slightly from residual heat, so do not wait for browned, dry-looking eggs.

Can I prepare the dish ahead?
You can soak and poach the cod in advance, then refrigerate it in a covered container and use it within 3–4 days. For the best texture, fry or bake the potatoes and cook the onion, cod, and eggs close to serving time. The completed dish can be reheated safely, but its potatoes will be softer than when freshly made.

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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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