Bacalhau Translation and a Portuguese Cod Recipe

Bacalhau is Portuguese for cod, and in cooking it often means dried, salted cod; Bacalhau à Brás is a Portuguese dish of flaky cod tossed with crisp potatoes, onion, and softly set eggs. It is a comforting one-pan meal with salty, savory fish balanced by mild potatoes, fresh parsley, and briny olives, though home cooks vary the details.

Ingredients

1 lb (450 g) dried salted cod, skinless if available, in pieces
8 cups (1.9 L) cold water for the first soak, plus fresh water for water changes and poaching
1 lb (450 g) Yukon Gold or russet potatoes
1/2 cup (120 ml) neutral oil, such as sunflower or canola oil, for frying the potatoes
2 tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, about 6 oz (170 g), thinly sliced
2 garlic cloves, about 6 g, finely chopped
6 large eggs, about 300 g without shells
1/4 tsp (1 g) freshly ground black pepper, or to taste
1/4 cup (15 g) chopped flat-leaf parsley, plus a little for serving
1/3 cup (50 g) pitted black olives, such as Portuguese or Kalamata olives, sliced
Fine salt, only if needed after tasting; the cod and olives can already be salty

Instructions

Desalt the cod. Rinse the cod under cold running water to remove surface salt, then put it in a nonreactive bowl and cover it with the 8 cups (1.9 L) cold water. Cover and refrigerate for 24 hours, changing the water three or four times during that period. Keep the bowl cold throughout; do not soak salted fish on the counter. Pieces that are especially thick may need another 12 hours of soaking, so taste a small cooked flake before proceeding and soak longer if it is unpleasantly salty. That extra time is optional and is not included in the recipe timing.
Prepare and poach the fish. Peel the potatoes and cut them into thin matchsticks, about 1/8 inch (3 mm) thick. Rinse them briefly in cold water to remove loose starch, then dry them very thoroughly with a clean towel; wet potatoes can splatter in hot oil. Put the desalted cod in a saucepan, cover with fresh water, and bring it just to a gentle simmer. Cook for about 8–10 minutes, depending on thickness, until opaque and flaky. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum temperature for fish. Lift the cod out, let it cool enough to handle, remove any bones or skin, and flake it into bite-size pieces.
Fry the potatoes. Heat the neutral oil in a wide, heavy skillet over medium-high heat. Working in two or three batches so the potatoes have room, fry the matchsticks for about 5–7 minutes per batch, turning occasionally, until pale golden and crisp at the edges. Adjust the heat if they brown too quickly. Transfer each batch to a paper-towel-lined plate or rack and let excess oil drain. Take care when adding potatoes, and never add them while they are visibly wet. When finished, carefully pour the used oil into a heat-safe container for disposal; do not pour it down the sink.
Soften the onion and warm the cod. Wipe out the skillet if it contains burnt crumbs, then add the olive oil and set it over medium heat. Add the onion and cook for 7–9 minutes, stirring now and then, until soft and translucent rather than deeply browned. Stir in the garlic for about 30 seconds, just until fragrant. Add the flaked cod and fold gently for 1–2 minutes so the fish warms without breaking into a paste.
Combine with potatoes and eggs. Lower the heat to medium-low and fold in the fried potatoes. Beat the eggs with the black pepper in a bowl, then pour them evenly over the mixture. Stir gently and continuously for about 3–5 minutes, scraping the bottom and sides of the skillet, until the eggs are set but still moist. Because this is an egg dish, check the center with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum for cooked egg dishes. The eggs will firm further as the pan comes off the heat, so avoid leaving them in the hot skillet after they reach temperature.
Finish and taste. Fold in the parsley and most of the olives. Taste a small bite before adding salt; if the cod was not fully desalted, the dish may need no extra. Serve at once, topped with the remaining olives and parsley. The potatoes soften as the dish stands, so it is best brought to the table soon after cooking.

Tips

Desalt with patience. The cod’s salt level and thickness vary, so one soaking time cannot suit every piece. Keep it refrigerated, change the water regularly, and taste a cooked flake before seasoning the finished dish. If it is still too salty, continue soaking in fresh cold water rather than trying to cover the salt with extra eggs or potatoes.
Dry the potatoes well. Moisture can cause hot oil to spit, and damp matchsticks tend to steam instead of crisp. If you do not want to cut and fry potatoes, use about 4 cups (120 g) of plain shoestring potatoes; fold them in at the end and expect a crunchier, saltier result. Taste before adding any additional salt.
Keep the eggs tender but safe. Stir over moderate heat and check the center with a thermometer rather than turning the burner high to speed things up. The safe temperature is 160°F (71°C), but the mixture should still be moist when removed from the heat. A wide skillet helps the eggs cook evenly without scorching the bottom.
Choose a practical cod substitute. If salted cod is unavailable, use 1 lb (450 g) fresh or frozen cod, thawed if frozen. Poach it as directed, then season it lightly; it will be milder and less savory than the traditional salted fish. Do not use the soaking step for fresh cod.

Serving Suggestions

Bacalhau à Brás is filling enough to serve as a main course. Offer it hot with a crisp green salad dressed with olive oil and vinegar, or serve sliced tomatoes and cucumber alongside to add a cool, fresh contrast. Crusty bread is useful for scooping up the soft egg and bits of cod, though the potatoes already make the meal substantial. A few lemon wedges can be offered at the table for diners who like a brighter, tart finish; lemon is optional rather than essential to the dish. For a family-style meal, bring the skillet to the table only if its handle is protected and clearly identified as hot.

Variations

There is no single fixed version of Bacalhau à Brás: cooks adjust the ratio of cod to potatoes, the amount of onion, and the final garnish. For a more traditional-looking presentation, keep the potato matchsticks thin and finish with black olives and parsley. For a less oily version, bake the cut potatoes in a single layer at 425°F (220°C) for about 20–25 minutes, turning once, with 1 tbsp (15 ml) oil; they will be more roasted than delicately fried. If using store-bought shoestring potatoes, add them just before the eggs so they retain some crispness.

You can make the dish with a little more onion or garlic, but keep the flavors restrained so the cod remains central. A small handful of sliced scallions can replace some parsley for a sharper, greener finish. Green olives work in place of black olives and make the topping tangier. If you prefer a richer texture, use one extra egg, but still cook the mixture to the safe minimum temperature. These changes are useful variations, not requirements; the defining combination is cod, potatoes, onion, and egg.

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 will soften and the eggs may firm up, so the texture will not be quite like freshly made Bacalhau à Brás. Freezing is possible in an airtight container for up to 1 month, but it is not ideal: thawed potatoes can become limp and the egg mixture may turn grainy. If you freeze it, thaw overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat. Warm it in a covered skillet over low heat with a teaspoon or two of water, stirring gently, or microwave it in short intervals and stir between them. Heat leftovers throughout to 165°F (74°C), checking the center with a food thermometer; this is the USDA FSIS reheating temperature. Avoid prolonged high heat, which can make the cod dry and the eggs rubbery. Add a little fresh parsley or a few olives after reheating to refresh the serving.

Frequently Asked Questions

What does bacalhau mean in English?
Bacalhau is the Portuguese word for cod. On menus and in recipes, it often refers to dried, salted cod, a preserved ingredient used in many Portuguese dishes. Bacalhau à Brás is one preparation: the fish is flaked and combined with potatoes, onion, and eggs.

Do I have to soak salted cod for a full day?
For the 1 lb (450 g) pieces in this recipe, plan on 24 hours in the refrigerator with three or four water changes. Thin pieces may desalinate sooner, while thick pieces can need up to 36 hours. Since salt levels differ between brands and cuts, taste a cooked flake before using it and continue soaking if necessary.

Can I use fresh cod instead of bacalhau?
Yes. Fresh or thawed frozen cod works, but it does not have the concentrated salty flavor of dried cod. Skip the 24-hour soak, poach the fish until it reaches 145°F (63°C), and season the assembled dish cautiously. The result is a milder cod-and-egg dish rather than the classic salted-cod version.

Can I prepare Bacalhau à Brás ahead?
You can soak and desalinate the cod a day ahead, then keep it covered in the refrigerator until cooking. The potatoes are best fried shortly before serving because they lose their crispness after sitting. You can also slice the onion and chop the parsley ahead, but cook the eggs and combine the components just before the meal for the best texture.

Why did my Bacalhau à Brás turn watery?
Common causes are potatoes that were not dried after rinsing, cod that was not drained well after poaching, or eggs cooked too gently without stirring enough to set evenly. Drain the fish thoroughly, dry the potatoes completely, and use a wide skillet so moisture can escape. If the mixture looks wet, keep it over moderate heat and stir until the eggs set safely, without raising the heat enough to scorch them.

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

Spotted an error? Tell us and we will correct it (corrections policy).