Traditional Bacalhau à Brás
Bacalhau à Brás is a Lisbon classic of desalted salt cod, slowly softened onion, crisp matchstick potatoes, and softly set eggs, finished with parsley and black olives.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Poach the desalted cod gently for 5 minutes, cool, remove skin and bones, and separate it into flakes.
- 2
Rinse and dry the potato matchsticks thoroughly, then fry in batches until pale-gold and crisp; drain well.
- 3
Warm the olive oil in a wide pan and cook the onion slowly until soft and translucent, then add the garlic and cod and warm through.
- 4
Beat the eggs with black pepper. Fold the potatoes into the cod mixture, lower the heat, and add the eggs.
- 5
Stir gently only until the eggs are creamy and barely set; they must not become dry.
- 6
Finish immediately with parsley and black olives, tasting before adding salt because the cod remains seasoned.
Cook notes
Tips
Keep the eggs creamy; residual heat continues to cook them.
Use true shoestring potatoes so every bite combines cod, egg, and crisp potato.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid making the dish too dry or rubbery.
Substitutions
- Use the closest Portuguese ingredient named in the recipe; substitutions can change the traditional character.
What to Serve With
- Serve in the Portuguese manner described in the recipe, with simple bread, salad, potatoes, rice, or wine as appropriate.
Common Mistakes
- Scrambling the eggs until dry.
- Skipping the long soak or salting before tasting the cod.
Recipe FAQ
What makes Traditional Bacalhau à Brás traditional?
Bacalhau à Brás is a Lisbon classic of desalted salt cod, slowly softened onion, crisp matchstick potatoes, and softly set eggs, finished with parsley and black olives.
Can I prepare Traditional Bacalhau à Brás ahead?
Prepare components ahead where practical, but follow the serving and texture guidance in the final steps for the best result.
Kitchen tools
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Skillet
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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