Traditional portuguese bacalhau à brás: easy and delicious

Main Dish
Very Easy
55 min
350 Kcal

A classic of Portuguese cuisine, Bacalhau à Brás is a simple, flavorful dish combining flaked cod, crispy matchstick potatoes and creamy scrambled eggs, all tossed in an aromatic sauté with onion and olive oil. This traditional Portuguese recipe is perfect if you’re looking for a quick, comforting meal with a homemade touch. It’s ideal for a family lunch, a special dinner, or giving new life to cod you already have at home. It’s easy to prepare, ready in just a few minutes, and sure to win everyone over. If you love cod dishes, this version à Brás deserves a place on your menu. If you prefer, try Chicken à Brás, which is also very simple: just replace the cod with chicken (of course), or even use leftovers. Follow our step-by-step instructions below and enjoy Portuguese cuisine.

Ingredients

4

Materials

  • pot, frying pan, baking tray, oven

Preparation

Preparation10 min
Cook time45 min
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 1Bring water to a boil, then cook the desalted cod for about 10 minutes.
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 2Remove the skin and any bones. Flake the cod and set it aside.
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 3Beat the 5 eggs. Season with salt and pepper, then add parsley to taste. Mix well and set aside.
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 4In a frying pan, heat a good drizzle of olive oil and sauté the sliced onions, peeled and chopped garlic, and bay leaf. Cook until translucent. Remove the bay leaf.
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 5Add the flaked cod and sauté for about 3 minutes. Then add the straw potatoes and mix gently.
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 6Pour the beaten eggs into the skillet and stir together. Add black olives (to taste). Be careful not to overcook the eggs, as this will dry out the mixture.
  • Traditional Portuguese Bacalhau à Brás: Easy and Delicious - Preparation step 7It's ready. Garnish with chopped parsley and a few olives.

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FAQ ❓

How can I keep Bacalhau à Brás from drying out?

To keep Bacalhau à Brás from drying out, the key is to control how long the eggs cook and how much matchstick potato you use. The eggs should be stirred off the heat and gently folded into the cod and potatoes to ensure a creamy texture. Drizzling a little olive oil over the dish at the end also helps keep it moist. Be careful not to cook it for too long after adding the eggs, or they will curdle and dry out the mixture. Finish with fresh parsley and black olives for extra color and flavor.
Yes, packaged matchstick potatoes are commonly used to make Bacalhau à Brás, especially to save time. However, choosing good-quality, thin, crispy potatoes makes all the difference to the final result. For a more homemade, healthier touch, you can make the potatoes yourself by cutting them very thinly and frying or baking them. Whichever you choose, the important thing is to add the potatoes at the end, along with the eggs, so they retain some crispness without becoming soggy.
- Fried version: Cut the potatoes into thin strips and soak them in water for about 1/2 hour to remove excess starch. Drain and dry them well with a clean cloth or paper towels. Fry them in preheated oil.
- Oven-baked version: Follow the same steps as above until you have dried the potatoes with a clean cloth. Then put them in a bowl with a drizzle of olive oil and toss to coat. Spread them on a baking sheet lined with parchment paper and bake in a preheated oven at 220°C for 20 minutes. Remember to stir them after the first 10 minutes.
Bacalhau à Brás is a traditional Portuguese dish, said to have originated in the Bairro Alto neighborhood of Lisbon. It is believed to have been created by an innkeeper named Brás (or Braz), who combined leftover cod with scrambled eggs and matchstick potatoes—a tasty, economical way to use simple ingredients. Over time, the recipe became popular throughout the country and is now considered one of Portugal’s most traditional and beloved ways to prepare cod.
Bacalhau à Brás can be kept in the refrigerator for up to 2 days if stored in an airtight container. To reheat it, it’s best to use a frying pan over low heat, adding a little olive oil or a spoonful of milk to restore its creaminess. Avoid reheating it several times, as this can dry out the dish and affect its flavor. Freezing is not recommended, as the texture of the eggs and potatoes may change after thawing.
The best cod for Bacalhau à Brás is flaked cod or thin pieces, such as those from the loin or a medium-thick steak, already soaked to remove the salt and boneless. The important thing is for the cod to separate easily so it mixes evenly with the eggs and potatoes. If using salted cod, remember to desalinate it in advance, changing the water every 8 hours for at least 24 to 36 hours. To make things easier, many markets sell frozen flaked cod that is ready to use.

Nutrition

for 1 serving / for 100 g
Calories: 350Kcal
  • Carbo: 16.7g
  • Total fat: 12g
  • Saturated fat: 2.5g
  • Proteins: 42.5g
  • Fibers: 2.4g
  • Sugar: 3.2g
  • ProPoints: 9
  • SmartPoints: 8
Nutritional information for 1 serving (287g)

Cookware

oven

Attributes

Suitable for freezing
Keep refrigerated
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Questions

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Mirella MendonçaMirella Mendonça
I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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