Authentic Bacalhau á Brás Recipe: The Creamy Portuguese Classic
Master the authentic Bacalhau á Brás recipe for a perfect Portuguese salt cod and eggs dish featuring crispy matchstick potatoes and savory black olives.
Seafood Recipes
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You’ll Love This Authentic Bacalhau á Brás Recipe: The Creamy Portuguese Classic
This definitive bacalhau à brás recipe delivers the ultimate balance of textures, combining tender salt cod with golden, hand-cut matchstick potatoes. By mastering the traditional salt cod and eggs technique, you achieve a creamy, custardy finish that defines authentic Portuguese salt cod and eggs. This method ensures every bite is rich with garlic-infused olive oil and fresh parsley.
Ingredients
454g (1 lb) salt cod, soaked 24-48 hours454g (1 lb) starchy potatoes1 large yellow onion1 head of garlic6 large eggsBlack pepper to tasteFresh parsley to tasteExtra virgin olive oil to tasteFine sea salt to tasteCured black olives to taste
Equipment:
Large deep-bottomed skilletMandoline slicer or sharp knifeFine-mesh strainerPaper towelsLarge mixing bowlWhisk
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)
Calories
412 kcal
Fat
24 g
Carbs
28 g
Protein
22 g
Comments (5)
Marjorie
This recipe looks amazing, cannot wait to try it, thank you
reply
3 Years ago, Friday, April 21, 2023
Julia
This receipt sounds so good. I only ate it in a Portuguese rest. I am scared to try it.
4 Years ago, Sunday, May 29, 2022
Tuga Pops
Don't be Julia, once you make it you will see how easy and good it is.ðŸ‘ðŸ‘
4 Years ago, Sunday, May 29, 2022
Barbara Ann Pryor(Mello)
Does anyone have a recipe for Bacalhau Da Sa(?)
5 Years ago, Saturday, September 25, 2021