Recipe Bacalhau a Bras: Portuguese Salt Cod and Potato Delight

This traditional Portuguese dish transforms salted cod and potatoes into a comforting, flavorful meal.

With shredded cod, thin potato matchsticks, and briny olives, it delivers an authentic taste of Lisbon in every bite.

Ingredients for Recipe Bacalhau a Bras

Authentic Lisbon flavors start with salted cod, potatoes, and briny olives for this comforting dish.

The salted cod is non-negotiable here. Portuguese markets or online seafood purveyors like Wild Fork carry it pre-packed, but look for thick, firm fillets with vibrant white color. Soaking overnight is essential—change the water 3-4 times to remove excess salt. For potatoes, russets give the right fluffy-yet-firm texture when matchstick-cut. Avoid waxy varieties like red potatoes.

No salted cod? Fresh cod or haddock can work in a pinch, but you’ll need to salt it heavily yourself (not the same result). Green olives are traditional, but Kalamata at half the amount adds a nice depth. Out of parsley? Cilantro works too, though the flavor shifts slightly. The eggs bind everything—use the freshest you can find for best texture. If avoiding gluten, rice flour substitutes well for dusting.

The soaked cod keeps in the fridge for 2 days before cooking. Leftover dish reheats gently—don’t overdo it or the potatoes turn mushy. Stays fresh for 3-4 days refrigerated. Not a freezer candidate, but who has leftovers anyway?

Step-by-Step Instructions for Bacalhau a Bras

Master the traditional technique for this Portuguese classic with precise timing and texture.

Step 1: Prepare the Salted Cod Properly

Begin by soaking the 1 lb Salted Cod in cold water with the 1 whole Bay Leaf for 24-48 hours, changing the water 3-4 times to remove excess salt. Drain and rinse the cod, then poach it in simmering water for 10-12 minutes until it flakes easily with a fork.

Drain the cod thoroughly and let it cool slightly before shredding it into small, uniform pieces with your hands or a fork. Remove any remaining skin or bones during this process. The cod should be tender but still hold its shape—this texture is crucial for the final dish.

Set the shredded cod aside. This preparation step is non-negotiable; properly desalted cod ensures the final dish isn’t overwhelmingly salty and allows the other flavors to shine through.

Step 2: Fry the Potato Matchsticks to Golden Perfection

Peel and cut the 2 lb Russet Potatoes into matchstick-sized pieces (about ¼-inch thick). Pat them completely dry with a clean kitchen towel to remove excess moisture, which helps achieve crispiness.

Heat ½ cup of the 0.75 cup Extra-Virgin Olive Oil in a large skillet over medium-high heat until shimmering. Toss the potatoes with the 0.5 cup All-Purpose Flour, shaking off any excess, then carefully add them to the hot oil in a single layer.

Fry the potatoes for 8-10 minutes, stirring occasionally, until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Season lightly with a pinch of the 1 tsp Salt while still hot.

Step 3: Sauté the Aromatics and Combine with Cod

In the same skillet, add 1 tablespoon of the remaining Extra-Virgin Olive Oil and heat over medium heat. Add the 1 whole Yellow Onion, thinly sliced, and cook for 5-6 minutes until translucent and soft. Stir in the 4 cloves Garlic Cloves, minced, and cook for an additional 30 seconds until fragrant.

Add the shredded cod to the skillet along with the 0.5 cup Green Olives, halved. Stir gently to combine, cooking for 2-3 minutes just until everything is heated through. Be careful not to break up the cod too much—you want distinct pieces in the final dish.

Step 4: Bind with Eggs and Finish

In a bowl, beat the 6 whole Large Eggs with the juice of the 1 whole Lemon, the remaining 1 tsp Salt, and the 0.5 tsp Black Pepper. Pour this mixture over the cod and potato mixture in the skillet, stirring gently to distribute the eggs evenly.

Cook over low heat for 3-4 minutes, stirring constantly, until the eggs are just set but still slightly soft—like a soft scramble. The residual heat will continue cooking the eggs, so remove the skillet from heat while they’re still a bit underdone.

Let the mixture sit off heat for 1 minute to finish setting. The eggs should coat the potatoes and cod lightly without becoming dry or rubbery.

Step 5: Garnish and Serve Immediately

Sprinkle the 0.25 cup Parsley, finely chopped, over the top of the dish. Drizzle with the remaining Extra-Virgin Olive Oil for added richness and a glossy finish.

Serve the Bacalhau a Bras immediately while hot, as the potatoes are best when crispy and the eggs are still soft. This dish doesn’t reheat well, so gather everyone to the table right away for the best experience.

Creative Variations of This recipe bacalhau a bras

Modern Twist with Smoked Cod

Swap traditional salted cod for hot-smoked cod to add a deep, woodsy flavor. Reduce soaking to 2 hours since smoked cod is less salty. The smokiness pairs beautifully with the dish’s rich, creamy texture. 🔥

Vegetarian Version

Replace cod with 1 lb king oyster mushrooms, shredded lengthwise to mimic the cod texture. Sauté mushrooms with extra garlic and a splash of soy sauce for umami depth. The eggs and potatoes provide the same satisfying base.

Spicy Kick Variation

Add 1 tsp red pepper flakes when sautéing onions for heat. For an authentic Portuguese touch, use piri-piri sauce—drizzle 1 tbsp into the eggs before combining. This adds a fiery dimension that cuts through the richness.

Breakfast Hash Style

Transform this into a morning dish by adding ½ cup diced bell peppers and 4 oz crumbled chorizo with the onions. Top with a fried egg for each serving instead of scrambling them in. The colors make it as beautiful as it is delicious.

Gluten-Free Adaptation

Use cornstarch or rice flour instead of all-purpose flour for dusting potatoes. The texture remains crispy, and the flavor stays true. I’ve tested both with excellent results, though rice flour gives a slightly nuttier taste. 💛

Lighter Egg-White Version

For a lower-cholesterol option, replace whole eggs with 8 egg whites and 2 whole eggs. The dish stays creamy while cutting calories. Add 1 tbsp milk to the eggs to maintain richness without the extra yolk.

Frequently Asked Questions