Bacalhau à Brás Recipe

This classic Portuguese dish is a celebration of rich flavors, featuring tender flakes of salted cod, golden scrambled eggs, and crispy straw fries, all brought together with aromatic onions and garlic. Originating from the coastal towns of Portugal, Bacalhau à Brás encapsulates the essence of Portuguese culinary tradition and the use of locally sourced ingredients. Join us as we guide you through creating this delightful masterpiece, inviting you to savor the authentic taste of Portugal’s cherished culinary heritage.


  • 8 oz (about 225g) salted codfish (bacalhau), soaked and shredded
  • 1 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 cups straw fries (potato matchsticks)
  • 4 large eggs, beaten
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Black olives, pitted and sliced, for garnish (optional)


  1. Begin by preparing the salted cod. Rinse it under cold water to remove excess salt. Then, place it in a bowl of cold water and refrigerate for 24 to 48 hours, changing the water every 8 hours, until it’s soft and rehydrated. Once rehydrated, shred the cod into small pieces and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and minced garlic. Sauté until the onions become soft and translucent.
  3. Add the shredded cod to the skillet and cook for about 5 minutes, stirring occasionally to combine the flavors.
  4. Stir in the straw fries (potato matchsticks) and continue to cook for another 5-7 minutes until the potatoes are tender.
  5. In a separate bowl, beat the eggs and season them with salt and black pepper.
  6. Pour the beaten eggs over the cod and potato mixture in the skillet. Stir continuously over low heat until the eggs are softly scrambled and cooked.
  7. Taste and adjust the seasoning with more salt and pepper if needed.
  8. Serve Bacalhau à Brás hot, garnished with chopped fresh parsley and sliced black olives if desired.

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