Bacalhau à brás is an iconic Portuguese dish that combines the salinity of cod with the richness of eggs and the crunch of julienne potatoes. Originating in Lisbon, this homestyle meal cooks quickly and works perfectly for a comforting dinner or a light lunch.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 300 g salt cod fillets, desalted
- 400 g frying potatoes
- 4 large eggs
- 1 medium onion
- 3 garlic cloves
- 150 ml whole milk
- Extra virgin olive oil
- Fresh parsley, chopped
- Pitted black olives
- Salt and black pepper
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 8 min 170 °C
Peel the potatoes and cut them into half-centimeter thin strips (julienne). Fry them in plenty of olive oil at 170 °C until golden and crispy, then drain on paper towels. This trick ensures they keep their texture even when mixed with the eggs.
- Step 2 Prep 8 min
Slice the onion thinly and sauté with garlic slices in a wide skillet over medium-low heat for 8 minutes until translucent. Avoid letting them brown to prevent bitterness in the final dish.
- Step 3 Pot / simmer 5 min
Add the desalted cod in thick flakes and the milk to the skillet. Simmer over low heat for 5 minutes, stirring gently so the milk reduces slightly and absorbs the fish flavor.
- Step 4 Cook 3 min
Lightly beat the eggs with a pinch of salt and pepper, then pour them over the cod mixture. Stir constantly with a wooden spatula for 3 minutes until soft curds form but remain moist.
- Step 5 Mix 2 min
Turn off the heat and fold in the fried potatoes. Mix carefully to distribute the fish and eggs without breaking the potatoes, using residual heat to finish cooking.
- Step 6 Serve 1 min
Transfer to a deep ceramic bowl. Garnish generously with chopped fresh parsley and halved black olives. Serve immediately to enjoy the contrast of crispy potatoes and creamy eggs.