Bacalhau à Brás
“A flavorful dish of shredded cod, eggs, and potatoes.”
Salted Cod
Potato
Onion
Egg
Parsley
Fried PotatoWhere it comes from
This dish is a staple in Lisbon, highlighting the Portuguese tradition of preserving and cooking with cod.
On the Palate
How it's made
6 steps · Show ↓25 min active · 1440 min waiting
How it's made
6 steps · Show ↓- 10 min
Soak the salted cod in cold water for 24 hours, changing the water several times to remove excess salt.
- 210 min
Peel and cut the potatoes into matchstick-sized pieces. Fry them in hot oil until golden and crispy, then drain on paper towels.
- 35 min
In a large skillet, heat olive oil over medium heat. Add sliced onions and sauté until soft and translucent, about 5 minutes.
- 43 min
Add the soaked and shredded cod to the onions, stirring gently until the fish is heated through and flaking easily, about 3 minutes.
- 55 min
Reduce the heat to low and pour in beaten eggs, stirring constantly until the eggs are just set and creamy, binding the cod and potatoes together.
Watch outDon't let the egg yolks scramble — pull the pan off the heat before adding the eggs, and toss off-heat.
- 62 min
Garnish with chopped parsley and black olives before serving.
