Bacalhau à Brás
This classic Portuguese dish combines shredded salt cod with thinly sliced fried potatoes, onions, and scrambled eggs. It's a comforting and flavorful meal, often garnished with olives and fresh parsley. The result is a delightful mix of textures and savory tastes.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gsalt cod, desalted and shredded
- 500 gpotato, peeled and thinly julienned
- 1 pcsyellow onion, thinly sliced
- 4 pcsegg, beaten
- 4 tbspolive oil
- 2 clovegarlic, minced
- 0.5 tspblack pepper, freshly ground
- 0.5 tspsalt
garnish
- 2 tbspblack olive, pitted and sliced
- 2 tbspfresh parsley, chopped
Equipment
paper towels · slotted spoon · large skillet · frying pan
The method
Step by step
- 1
If using dried salt cod, ensure it has been desalted by soaking it in cold water, changing the water multiple times over 24-48 hours. Then, boil the desalted salt cod for 10-15 minutes until tender, drain, and shred it, removing any bones and skin.
About 15 min
Cook’s note: The salt cod should flake easily when cooked.
- 2
Heat half of the olive oil in a large skillet or frying pan over medium-high heat.
About 1 min
- 3
Add the julienned potato to the hot oil and fry until golden brown and crispy, about 8-10 minutes. Remove the fried potato with a slotted spoon and set aside on paper towels to drain excess oil.
About 10 min
Cook’s note: Fry the potatoes in batches if your pan is not large enough to avoid overcrowding, which can lead to steaming instead of frying.
- 4
In the same skillet, add the remaining olive oil. Sauté the yellow onion over medium heat until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Do not let the onions brown too much; they should remain soft.
- 5
Add the minced garlic to the skillet with the onion and cook for another minute until fragrant.
About 1 min
- 6
Stir in the shredded salt cod and cook for 2-3 minutes, allowing it to heat through and meld with the onion and garlic.
About 3 min
- 7
Return the fried potato to the skillet with the salt cod and onion mixture. Toss gently to combine all ingredients.
About 1 min
- 8
Pour the beaten egg over the mixture in the skillet. Cook, stirring constantly, until the egg is just set and creamy, resembling soft scrambled eggs. Do not overcook.
About 2 min
Cook’s note: The eggs should be moist, not dry. This is key to the dish's texture.
- 9
Season with salt and black pepper to taste. Remember that salt cod is already salty, so add additional salt sparingly.
- 10
Transfer the Bacalhau à Brás to a serving platter. Garnish generously with the sliced black olive and fresh parsley before serving immediately.
Keep it good
Store any leftover Bacalhau à Brás in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat, stirring occasionally, or in the microwave until warmed through.
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