Bacalhau à Brás: The Classic Portuguese Cod Recipe to Try

Bacalhau à Brás: Portuguese Cod with Eggs and Potatoes

Learn how to prepare Bacalhau à Brás with desalted cod, thin potatoes, eggs, onion, garlic, and parsley. An easy and homemade Portuguese recipe.

Introduction

Bacalhau à Brás is one of those Portuguese recipes that shows how simple ingredients can result in a delicious dish. Desalted cod is shredded and prepared with very thinly sliced potatoes, onion, garlic, and eggs, creating a homemade, creamy, and very flavorful meal.

I like this recipe because it does not require many ingredients. The secret is in the way each step is prepared. The potatoes need to be thin and very dry, the onion should cook slowly, and the eggs need to be added at the end, over low heat, to maintain that creamy texture.

If you enjoy a good Portuguese Cod Recipe, it is worth trying this version at home. It is a simple recipe for lunch or dinner and also a great way to prepare cod in a different way.

Ingredients

For the cod

• 450 g salted cod

• Enough water for desalting

• Water for cooking

For the potatoes

• 680 g potatoes

• Oil or olive oil for frying

For the preparation

• 3 tablespoons extra-virgin olive oil

• 1 large onion

• 2 garlic cloves

• 6 large eggs

• ¼ cup chopped fresh parsley

• Black pepper to taste

• Salt, only if necessary

This version does not include olives.

How to Prepare Bacalhau à Brás

1. Desalt the cod

Place the cod in a large bowl and cover completely with cold water.

Refrigerate and let it soak for approximately 24 to 48 hours, changing the water a few times during this period.

I like to take my time with this step because the salt level makes a big difference in the final result.

After desalting, drain the cod and place it in a pot with clean water.

Cook over moderate heat until tender.

Remove from the water and let it cool slightly. Carefully remove the skin and bones and shred the cod into small pieces.

There is no need to shred it too much. Some slightly larger pieces make the dish more enjoyable and help highlight the cod in each bite.

Set aside.

2. Cut the potatoes

Peel the potatoes and cut them into very thin strips.

This cut is important because the potatoes need to mix easily with the cod and eggs.

After cutting, place them in cold water for a few minutes.

Drain very well and dry with a clean towel or paper towel.

Do not skip this step. The drier the potatoes are, the better the result will be when frying.

3. Fry the potatoes

Heat the oil in a frying pan or pot.

Fry the potatoes in batches to prevent the oil temperature from dropping too much.

Let them become lightly golden.

There is no need to make them very dark, as they will still be mixed with the cod and eggs.

Remove and place on paper towels to remove excess oil.

Set aside.

Cooking Tip

Avoid putting too many potatoes in the oil at once. When the pan is too full, they may cook instead of becoming golden.

4. Prepare the onion and garlic

In a large frying pan, add the extra-virgin olive oil.

Add the onion cut into thin slices.

Cook over gentle heat, stirring occasionally.

The onion should become soft and lightly golden.

When it reaches this point, add the chopped garlic.

Stir for a few seconds, just until the garlic releases its aroma.

Do not let the garlic become too dark.

5. Add the cod

Add the shredded cod to the frying pan.

Gently mix with the onion and garlic.

Let it cook for a few minutes so the cod can absorb the flavor of the olive oil and the sautéed mixture.

Add black pepper to taste.

Do not add salt yet. Since the cod has already gone through the salting process, it is better to taste only at the end.

6. Add the potatoes

Add the fried potatoes to the frying pan.

Gently stir to distribute the potatoes among the cod and onion.

If you think the mixture is too dry, add a small drizzle of olive oil.

Avoid stirring too strongly so you do not completely break the potatoes.

7. Prepare the eggs

Crack the eggs into a bowl.

Lightly beat with a fork, just until the whites and yolks are mixed.

Season with a little black pepper.

Do not add salt yet.

8. Add the eggs

Reduce the heat to low.

Pour the eggs over the cod and potatoes.

Gently stir so the eggs coat all the ingredients.

Here is one of the main secrets of Bacalhau à Brás: do not let the eggs overcook.

As soon as they begin to set but are still creamy, turn off the heat.

The heat from the frying pan itself will continue cooking the eggs for a few moments.

This small detail makes the dish much more delicate.

9. Finish with parsley

Add the chopped fresh parsley.

Gently mix.

Taste and adjust the salt, if necessary.

Finish with a small drizzle of extra-virgin olive oil and serve immediately.

Tips for Perfect Bacalhau à Brás

Dry the potatoes well

This is one of the tips that makes the biggest difference.

Wet potatoes can splatter during frying and are also more difficult to brown.

Do not rush the onion

Let the onion cook slowly.

It will become softer and develop a pleasant flavor that pairs very well with the cod.

Be careful with the salt

The cod already contains salt because of the preservation process.

For this reason, do not automatically add salt at every stage.

Taste before adjusting.

Do not overcook the eggs

The eggs should remain creamy.

When you turn off the heat, they may still look slightly wet. This is exactly the right moment.

What to Serve with Bacalhau à Brás?

The dish is already quite complete, so I like to serve it with simple options.

A green salad is a great choice.

You can also serve it with:

• Fresh tomatoes

• Cucumber salad

• Grilled vegetables

• Roasted vegetables

• Rustic bread

• Green leaves dressed with olive oil

To finish the meal with a homemade dessert, you can prepare a Creamy Vanilla Bread Pudding, a simple and delicious option.

Another idea is to try an Old-Fashioned Peach Custard Pie, especially when you want a fruit dessert to serve after dinner.

Variations

Creamier Bacalhau à Brás

To make the eggs even creamier, turn off the heat as soon as they begin to set.

Continue stirring for a few seconds using only the heat from the frying pan.

More golden potatoes

If you like more texture, let the potatoes become a little more golden before removing them from the oil.

Just avoid letting them become too dark.

More parsley

If you like fresh herbs, you can increase the amount of parsley.

Some can be mixed into the dish and the rest used for finishing.

Preparing ahead

The cod can be desalted, cooked, and shredded ahead of time.

Store it in the refrigerator in a covered container and prepare the rest of the recipe closer to serving time.

Serving Idea

If you want to add another homemade side dish to the meal, [Baked Rice: The Complete, Versatile, and Irresistible Recipe for All Occasions – Step-by-Step, Variations, and Side Dishes] is a simple option that pairs well with many lunch and dinner dishes.

How to Store

If there are leftovers, let the dish cool and place it in a container with a lid.

Refrigerate and preferably consume within 2 days.

To reheat, place it in a frying pan over low heat and stir gently.

Avoid heating for too long so the eggs do not become dry.

As with many dishes containing potatoes and eggs, Bacalhau à Brás is best when served right after preparation.

Frequently Asked Questions

Can I use cod that is already desalted?

Yes. Cod that is already desalted makes the preparation much easier.

Even so, taste it before adding salt to the recipe.

Can I prepare the cod the day before?

Yes.

You can desalt, cook, and shred the cod ahead of time and keep it refrigerated until it is time to prepare the dish.

Why did my eggs turn dry?

Probably because they cooked for too long.

Next time, use low heat and turn off the frying pan while the eggs are still creamy.

Can I make it without olives?

Yes. This recipe is prepared without olives.

Can I use less oil?

Yes. The potatoes can be prepared in an air fryer or baked, although the texture will be slightly different from the traditional version.

Can I use another type of potato?

Yes. Choose a firm potato that can be cut into thin strips without easily falling apart.

Preparation Time

• Desalting: 24–48 hours

• Prep time: 30 minutes

• Cooking: 35–45 minutes

• Total active time: approximately 1 hour and 15 minutes

• Yield: 4–6 servings

• Difficulty: easy

• Category: lunch or dinner

• Cuisine: Portuguese

Bacalhau à Brás Recipe Card

Ingredients

• 450 g desalted cod

• 680 g potatoes

• Oil or olive oil for frying

• 3 tablespoons extra-virgin olive oil

• 1 large onion

• 2 garlic cloves

• 6 large eggs

• ¼ cup fresh parsley

• Black pepper to taste

• Salt, if necessary

Instructions

1. Desalt the cod for 24 to 48 hours, changing the water a few times.

2. Cook, remove the skin and bones, and shred.

3. Cut the potatoes into thin strips and dry very well.

4. Fry until lightly golden.

5. Sauté the onion in olive oil.

6. Add the garlic and cod.

7. Add the potatoes and stir gently.

8. Beat the eggs and add them to the frying pan over low heat.

9. Stir until the eggs are creamy.

10. Turn off the heat, add the parsley, and serve.

Bacalhau à Brás is a Portuguese recipe that proves you do not need to complicate things to prepare a special meal. With cod, potatoes, eggs, onion, garlic, and parsley, you can make a flavorful, homemade dish that is perfect for sharing.

The secret is in the details: cutting the potatoes very thin, drying them before frying, letting the onion cook slowly, and removing the eggs from the heat before they become completely firm.

The result is a delicious combination of cod, potatoes, and eggs, ideal for anyone looking for a Portuguese Cod Recipe, a Portuguese Salt Cod Recipe, or a traditional Cod and Potato Recipe.

If you enjoyed this recipe, save it to make later and share it with someone who also loves homemade Portuguese recipes.