Portuguese people love codfish; it’s even said there are 1001 ways to prepare it, or there’s a codfish recipe for every day of the year. Bacalhau à Brás is one of the most beloved salted cod recipes in Portugal, and it is simple and easy to make.
Bacalhau à Brás (sometimes also known as Bacalhau à Bráz) originated in Lisbon, in the Mouraria neighborhood, and was created by a tavern cook named Brás, who gave the dish its name. It became popular throughout the country, and today, it’s one of the most consumed codfish dishes, often served as the dish of the day in Portuguese restaurants.
Below, we explain how to prepare this traditional Portuguese recipe for Bacalhau à Brás and everything you need to cook this delicious dish.
Want to learn more about the history of codfish, how to cook codfish and other codfish recipes? Check out the articles below:
How to Soak Dry Codfish
In this recipe, we used frozen pre-soaked codfish, which is a practical and quick option. However, if you prefer salted codfish, we explain how to soak it before cooking.
The time needed to soak codfish depends on its size. For this recipe, you’ll need two pieces, which can be thinner and don’t need to be from the loin, as the codfish will be shredded. So, 24 to 32 hours of soaking should be enough. The larger and thicker the cod, the longer it will take to soak.
It’s best to soak the codfish in the fridge or cold water to slow decomposition, especially during summer. Changing the water a few times is essential, and the pieces should be placed with the skin side up, as the skin is fatty and forms a waterproof layer.
After soaking, it’s just a matter of shredding the codfish and removing the bones and skin before cooking.
Tip
Remember that pre-soaked frozen codfish has already been dried; it’s not fresh codfish.
Ingredients – Bacalhau à Brás
- One medium onion
- Two garlic cloves
- One tablespoon of olive oil
- 500 g (about 1 lb) shredded, soaked codfish
- 200 g (about 7 oz) straw potatoes
- Four eggs
- Salt to taste (the codfish might be salty, so taste before adding salt)
- Ground black pepper to taste
- One bunch of parsley
- Six or more black olives (depending on the cook’s preference)
Necessary Utensils
- Large frying pan
- Fork
- Wooden spoon or spatula
- Knife
Preparation
- Servings: 2 large portions or three medium portions
- Preparation time: 30 minutes (Total time, including preparation and cooking)
- Difficulty level: Easy
Bacalhau à Brás – Easy Step-by-Step Recipe
- Preparation of Ingredients:
- Slice the onions and garlic.
- If you didn’t buy pre-soaked and shredded codfish, soak it, as we explained earlier in the introduction. To shred it, use your hands as if tearing paper or a fork and knife. If the codfish is already soaked and sliced, dry it with a cloth or paper towel and check for any larger pieces to cut.
- Chop the parsley for use at the end.
Our tip
The best option is to buy frozen codfish that is already soaked and shredded. You can easily find it in supermarkets. It saves you time and is much quicker.
- Sauté the onion and garlic until golden brown, then add the shredded codfish.
- Once the codfish is cooked, with a yellowish tone and no water left, add half of the straw potatoes and mix everything together. Lower the heat to medium.
- Check the seasonings, especially since the cod is involved. Never add salt without tasting it well and making sure it needs it. If the cod is salty, don’t add salt, just pepper. Generally, cod is already lightly salted, so there is no need to add salt.
- In a separate bowl, beat the four eggs until the yolks and whites are well mixed.
- Turn off the stove, add the eggs to the pan, and mix everything until the eggs cover and blend with the codfish and straw potatoes. Don’t let the eggs cook too much, or they’ll become scrambled eggs. It would help if you kept stirring.
- Turn the stove to medium heat and let the eggs cook a little while stirring constantly. You want a creamy texture.
- Remove the pan from the stove and add half the straw potatoes. Mix until everything is well distributed.
- Add the chopped parsley and plate or serve in a serving dish. Sprinkle with a few black olives.
Side Dishes and Serving
To serve with Bacalhau à Brás, make a salad with lettuce, onion, and tomato, which pairs very well.
A good white wine, especially a dry and fresh one like the Vinho Verde from Minho, is an excellent choice.
Tips and Variations
- This recipe yields two generous portions, and with the salad, it can serve up to 3 people, depending on how much they eat. If you have leftovers, you can always store them.
- Be careful not to add salt without tasting the dish first, as the codfish is often already slightly salty. Also, keep in mind that straw potatoes are salty, too.
- While cooking, you’ll notice that the codfish releases much water. Keep stirring until it’s dry. Don’t add the straw potatoes if there’s still too much liquid, or they will become too soggy.
- When cooking, first add half of the straw potatoes, and at the end, add the rest. This will make the final dish crispy. If you want even more texture, leave a bit of the potatoes to add when serving.
- Variations: The Bacalhau à Brás recipe is quite versatile. You can substitute the shredded codfish with other ingredients, like leeks, julienned vegetables, chicken, or any other ingredient you choose. We especially like making Leek à Brás, as leeks complement the other ingredients well. However, other vegetables can also be easily used. This is an excellent option for a vegetarian meal.
Storage and Reuse
Bacalhau à Brás is a great option for leftovers, often tasting even better the next day or later. It can be stored in the fridge, in an airtight container, for 2 to 3 days.
It can also be frozen in a well-sealed container for up to 2 months. However, keep in mind that whether stored in the fridge or freezer, the straw potatoes will lose their crispy texture. If you want to maintain the crispy effect, you can add some more straw potatoes at the end, without needing to cook them.
Conclusion
We hope this recipe inspires you to cook more Portuguese dishes and share the rich Portuguese culinary culture with your friends and family. Experiment, adapt, and most of all, enjoy.
Bom Apetite!
Brás-Style Cod
Equipment
- 1 Wide frying pan
- 1 Fork
- 1 Wooden spoon or spatula
- 1 Knife
Ingredients
- 1 medium-sized onion
- 2 garlic cloves
- 1 tbsp azeite
- 500 g shredded and soaked cod
- 200 g straw potatoes
- 4 eggs
- 1 bunch of parsley
- 6-12 black olive (at the cook's discretion)
- ground pepper
- Salt (cod can be salty, so taste before adding salt)
Instructions
- Cut the onions and garlic.
- Shred the cod (if you didn't buy shredded cod).
- Dry the cod with a cloth or paper.
- Chop the parsley.
- Saute the onion and garlic until golden, and add the shredded cod.
- When the cod is cooked, add half of the straw potatoes and mix everything. It will become yellowish in color, and there will be no water. Reduce the stove temperature to medium heat.
- Check the seasoning. If the cod is salty, don't add salt, just pepper. Generally, you don't need to add salt.
- Separately, beat the four eggs until the yolks and whites are well combined.
- Turn off the stove, add the eggs to the pan, and mix everything until the eggs are covered and coated with the cod and straw potatoes. Don't let the eggs cook too long; otherwise, they will become scrambled eggs. It would be best if you kept stirring.
- Turn on the stove at medium temperature and let the eggs cook a little, stirring constantly and not overcooking. You want a creamy texture.
- Remove the skillet from the stove and add half the straw potatoes. Mix everything until everything is evenly distributed.
- Add the chopped parsley and plate or serve on a platter. Place some black olives on top.
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