Bacalhau à Brás (Salted Cod with Eggs & Potatoes)
If Portugal had a national ingredient, it would probably be bacalhau. Which is funny, because cod doesn't even live in Portuguese waters.
For centuries, Portuguese fishermen sailed to the cold waters of Newfoundland, Iceland, and Norway, bringing home salted cod that would become one of the country's defining ingredients. Somewhere along the way, we collectively decided one fish simply wasn't enough and created hundreds of ways to prepare it. Some say there are 365 recipes for bacalhau, one for every day of the year.
Personally, I think we're still inventing new ones. Among all those recipes, though, Bacalhau à Brás has earned a permanent place at the table. And at Cristiano Ronaldo's (it's his favorite meal).
Tender flakes of salted cod are tossed with onions, crispy potatoes, silky scrambled eggs, fresh parsley, and black olives. It's rich without feeling heavy, simple without being boring, and somehow manages to feel like both comfort food and something you'd happily order at a neighborhood tasca.
It's also one of those dishes that makes people ask, "Wait... eggs and fish?" Trust me. Just keep cooking.
Recipe Passport
Region: Lisbon
Category: Main Course
Difficulty: Moderate
Best Enjoyed: Fresh off the stove with a simple green salad
Pairs Well With: Vinho Verde, a crisp white wine, or an ice-cold Portuguese beer
Portuguese Word: Bacalhau (Salted cod)
Makes Your Kitchen Smell Like: A cozy Lisbon tasca on a Friday night.
Recipe Snapshot
Prep Time: 30 minutes (plus soaking time if using salted cod)
Cook Time: 25 minutes
Total Time: 55 minutes (plus soaking)
Servings: 4
Why You'll Love This Recipe
One of Portugal's most iconic dishes.
Rich, comforting, and surprisingly easy to make.
Great use for salted cod or fresh cod.
Ready in under an hour once your cod is prepared.
Perfect for weeknight dinners or special occasions.
Ingredients
1 pound salted cod (450g), soaked for 24 to 48 hours*
or 1 pound fresh cod fillets (450g) patted with paper towels (or a tea towel) to remove excess water
¼ cup olive oil (60ml)
2 large onions, thinly sliced
4 cloves garlic, minced
5 cups shoestring potatoes (about 10 ounces / 280g), preferably Portuguese batata palha
8 large eggs
½ teaspoon freshly ground black pepper (2g)
Salt, if needed
½ cup black olives (75g)
¼ cup fresh parsley, chopped (15g)
Instructions
Step 1: Prepare the Cod
If using traditional salted cod, soak it in cold water for 24 to 48 hours, changing the water every 8 to 12 hours. Once fully desalted, simmer it gently for about 10 minutes, then remove any skin and bones before flaking it into bite-sized pieces.
Using fresh cod instead? Simply poach it in gently simmering water for about 8 minutes before flaking. Be sure to pat down with paper towels or a tea towel to get rid of excess water.
Either way, try not to eat half of it before it makes it into the pan.
Step 2: Cook the Onions
Heat the olive oil in a large skillet over medium heat. Add the onions and cook slowly for about 10 minutes until they're soft, sweet, and just beginning to turn golden.
Add the garlic and cook for another minute. Low and slow is the secret here.
Step 3: Bring It Together
Add the flaked cod to the pan and stir gently to combine. Mix in the shoestring potatoes until everything is evenly distributed.
If you're lucky enough to find Portuguese batata palha, now's its moment to shine.
Step 4: Add the Eggs
Beat the eggs in a bowl before pouring them into the skillet. Reduce the heat to low and stir gently with a wooden spoon.
The goal isn't scrambled eggs. The goal is a silky coating that wraps itself around every bite. Take the pan off the heat just before the eggs look fully cooked. The residual heat will finish the job.
Step 5: Finish
Fold in most of the chopped parsley and season with black pepper. Taste before adding salt. Salted cod has a funny way of reminding you it's still salted.
Top with black olives and the remaining parsley before serving immediately.
Tuga Tip
If you're using Portuguese batata palha, add it just before the eggs. It keeps a little more texture that way and prevents it from becoming overly soft.
Can't find batata palha? Frozen shoestring fries baked until crisp and broken into smaller pieces are the closest substitute you'll find in most North American grocery stores or you can cut potatoes into matchstick sizes and fry until golden.
How We Eat It in My Portuguese Casa
Bacalhau à Brás is usually served simply.
A crisp green salad with fresh tomatoes, thinly sliced onions, olive oil & white wine vinegar. A few olives. Good bread. Maybe a glass of vinho verde. That's really all it needs.
Like so many Portuguese meals, the focus isn't on piling your plate high with side dishes.
It's on letting a handful of honest ingredients do what they do best.
Frequently Asked Questions
Do I have to use salted cod?
No. Fresh cod makes an excellent version and is much easier to find. Salted cod offers a deeper, more traditional flavor, but both are delicious.
Where can I buy salted cod?
Many Portuguese, Spanish, Italian, and international markets carry it. Around the holidays, you'll often find it in larger grocery stores as well.
Can I make it ahead?
It's best enjoyed fresh. The eggs are at their silkiest right after cooking, though leftovers make an excellent lunch the next day.
Why did my eggs turn dry?
The heat was probably a little too high.
Think creamy, not scrambled. Removing the pan from the heat while the eggs are still slightly underdone makes all the difference.
One Last Bite
There's a reason Bacalhau à Brás has stood the test of time. It takes humble ingredients that don't seem like they'd belong together and somehow turns them into something unforgettable.
Maybe that's the magic of Portuguese cooking. It's never about showing off. It's about making the most of what you have, sharing it with the people around you, and making sure nobody leaves the table hungry.
If this is your first bacalhau recipe, I have a feeling it won't be your last.