Authentic Bacalhau á Brás Recipe | The Creamy Portuguese Classic
Why You Will Love This Recipe
Get ready to dive into a classic bacalhau à brás! This dish brings together tender salt cod and crispy, golden matchstick potatoes for the perfect bite. With a creamy, eggy finish and a punch of garlic and fresh parsley, it's a delicious taste of Portugal that you won't forget. Trust me, once you try this, you'll be hooked!
Tips for Success
• Ensure the salt cod is adequately soaked for 24-48 hours, changing the water every 8 hours. This removes excess salt and helps rehydrate the fish, preventing it from being overly salty in the final dish.
• When frying the starchy potatoes, cut them into matchstick-sized pieces for even cooking. This size allows them to become crispy while mixing well with the other ingredients, enhancing the overall texture of the dish.
• Avoid adding salt until the end of cooking. Both the salt cod and olives contain salt, which can lead to an overly salty dish if additional salt is added prematurely. Taste the dish before seasoning to ensure the right balance.
Frequently Asked Questions
Can I use fresh cod instead of salt cod for bacalhau á brás?
Yes, you can use fresh cod, but it won't have the same iconic flavor. If using fresh fish, simply cook it fully before shredding and skip the soaking process.
How can I store leftovers of bacalhau á brás?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of olive oil to maintain creaminess.
What if my potatoes don't get crispy when frying?
Ensure you're using starchy potatoes and not waxy ones, as they hold less moisture. Also, make sure the oil is hot enough before adding the potatoes; test it with a small piece first. Fry in small batches to avoid overcrowding the pan.
Recommended Drink Pairings
- Vinho Verde: This light and slightly effervescent Portuguese wine complements the salt cod beautifully.
- Alvarinho: A crisp white wine with citrus notes that pairs well with the richness of the dish.
- Sparkling Water: The bubbles cleanse the palate and balance the creamy texture of the bacalhau.
- Black Tea: A robust tea that provides a nice contrast to the savory flavors of the meal.
- Porto Tonic: A refreshing cocktail that adds a hint of sweetness and complexity to the dining experience.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Shred the pre-soaked, skinless, and boneless salt cod into fine shards using your hands to ensure authentic texture.
- Slice the potatoes into uniform matchsticks and finely mandoline the onion into translucent rings.
- Heat oil in a pan and fry the potato matchsticks until golden and crisp, then drain thoroughly on paper towels.
- Sauté the onion rings and minced garlic in a generous amount of olive oil in a deep skillet until softened and golden.
- Integrate the shredded cod into the skillet and sauté for several minutes until the fish is fully infused with the aromatic oil.
- Incorporate the fried potatoes into the skillet and toss gently to combine over medium-low heat.
- Whisk the eggs with a pinch of salt and pepper in a bowl, then pour them over the cod and potato mixture.
- Stir the mixture continuously and remove from heat while the eggs are still creamy and moist to prevent overcooking into an omelet.
- Garnish the hot dish with chopped fresh parsley and black olives before drizzling with a final touch of raw olive oil.
Nutritional Facts (Per Serving)
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