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Bacalhau a Bras is one of Portugal’s most popular dishes. Simple and delightful, Bacalhau a bras is a tasty Portuguese traditional dish that is easy to make. It is packed with flavor and the ultimate comfort food.
First, What is Bacalhau or Portuguese Cod Fish?
Bacalhau is dried salted codfish in English. It is a staple in Portuguese cooking and surprisingly, not native to Portugal.
Bacalhau is imported from Newfoundland or Norway. In the 16th century, Portuguese fishermen brought it back from Newfoundland and has since been integral to Portuguese cooking.
In Portugal, bacalhau usually refers to the cod fish that is dried and salted. While fresh cod fish, or bacalhau fresco exists, most recipes call for dried and salted cod fish.
To cook with bacalhau cod fish it must be prepared in advance. The fish soaked in freshwater and changed frequently for at least 24 hours to reduce the levels of salt.
It is easier to make this bacalhau recipe with ready-to-cook pieces of cod. But, you can also use salted cod fish and be sure to take the few days necessary to desalt the fish.
AUTHENTIC FOOD QUEST TIP: Get ready-to-cook cod pieces delivered to your home. This wild caught North Atlantic codfish from sustainable fishermen is some of the finest and freshest codfish. The cod pieces are individually vacuum packed, convenient to use for this bacalhau a bras recipe without the need to desalt the cod.
Discovering Bacalhau in Portugal
While exploring the local food in Portugal, we could not miss bacalhau, Portugal’s national obsession. Bacalhau or Portuguese cod fish is available on every Portuguese restaurant’s menu.
The Portuguese are so obsessed with cod fish, that there are over 365 ways of preparing bacalhau – one for each day of the year.
Everywhere we went, we tried different preparation styles of bacalhau. From grilled, baked, canned, and fried the options were endless.
After eating several bacalhau dishes, our favorite one was Bacalhau à brás, or stir fried cod fish and eggs.
We learned how to make it in Portugal and we’re excited for you to make it at home.
RELATED: 10 Most Popular Portuguese Dishes You Want to Enjoy
Bacalhau a Bras – Stir Fried Cod Fish & Eggs
Bacalhau à Brás is one of Portugal’s most popular dishes with origins in Lisbon. It is said to have originated in the Bairro Alto neighborhood of Lisbon, by a tavern owner named Braz.
Due to the spelling of the name, the dish is also sometimes referred to as Bacalhau à Braz.
Bacalhau à Brás recipe is a simple cod fish recipe that you can easily make. It consists of shredded cod, fried string potatoes, and onions, all scrambled up with eggs.
Black olives and chopped parsley top off the dish at the end.
RELATED: 5 Authentic Ways You Want to Eat Bacalhau in Portugal
How To Make Bacalhau a Bras at Home
While in Porto, Portugal, staying with locals through Airbnb, we started talking about local Portuguese food specialties.
Seeing our deep interest, Fátima, the housekeeper, taught us how to make bacalhau à brás, also her favorite Portuguese dish.
With a list of ingredients in hand from Fatima’s bacalhau a bras recipe, we were off to the grocery store.
AUTHENTIC FOOD QUEST RECIPE: Pataniscas de Bacalhau – Easy to Make Portuguese Codfish Fritters
Bacalhau a Bras Recipe – Shopping List
- Bacalhau
Dry salted cod fish is the foundation of this Portuguese dish. Order bacalhau salted codfish from Amazon and follow the de-salting instructions.
Instead of salted codfish which needs to be desalted, you can substitute with ready to cook codfish pieces.
- Potatoes
You can use russet potatoes, peeled and then cut into matchstick-size strips and then cooked. Alternatively, for ease and convenience you can also use already cooked matchstick (shoestring) potatoes.
- Tomatoes
- Onions
- Olives
- Portuguese Olive Oil
- Parsley
- Garlic
- Cheese (optional)
- Salt & Pepper to Taste
Bacalhau a Bras Preparation
You can have bacalhau a bras by itself or add a side salad to make it a complete meal. When we made it with Fátima, we enjoyed it with oven baked frozen french fries.
- Follow the instructions and soak salted bacalhau in water for 24 – 48 hours depending on size. Be sure to change water constantly during this time
- Cover the bottom of a wide saucepan with sliced tomatoes, garlic and onions.
- Cook until golden and then add cut up pieces of cod fish and drizzle with good quality Portuguese olive oil.
- On medium heat, let everything cook for about 20 minutes
- Once everything has cooked, add in already cooked shoestring potatoes and stir for a few minutes
- Add in lightly beaten eggs with salt and pepper to taste
- Stir everything together keeping the eggs soft and creamy
- Add a few olives, grated cheese (optional) and garnish with parsley
- Drizzle a little more of Portuguese olive oil before serving (optional)
- Transfer to a plate and serve hot
Bacalhau a Bras Cooking Tips
We learned that it is important to turn off the heat before the eggs solidify. This is to avoid the eggs fully cooking and becoming like an omelette.
One other tip we learned is to only mix in about half of the shoestring potatoes first. Then save the rest for near the end. This ensures a lovely crunchy texture in the final dish, avoiding the possibility of it becoming mushy.
This delightful meal is simple and easy to prepare. Enjoy it as the Portuguese do with a glass of Portuguese white wine.
Bacalhau a Bras
Equipment
Ingredients
- 400 g salted cod fish
- 500 g shoestring potato sticks or russet potatoes peeled and cut julienne
- 1 onion cut in thin circles
- 3 tomatoes large, cut in thin slices
- 1 garlic clove
- 4 eggs large
- 50 g cheese cow milk, optional
- 1 cup Portuguese olive oil
- 10-15 black olives pitted
- Salt, pepper, parsley to taste
Instructions
- Prepare bacalhau or cod fish and cut it up into pieces
- In a deep pan heat about 4 tablespoons of olive oil and cook onions, tomatoes and garlic until golden.
- Add pieces of salt cod, and over medium heat cook everything for about 20 minutes
- Add the shoestring potatoes and stir while adding the lightly beaten eggs with salt and pepper.
- Stir for about 3 minutes, turning off the heat before the eggs solidify and become an omelette
- Add a few olives and grated cheese (optional) and drizzle a little bit of olive oil
- Transfer to a plate and serve hot with black olives and parsley
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
That’s wonderful to hear, Angela. Salted cod is truly delicious. Thanks for stopping by.
I’ve never had bacalhau, but this looks so amazing that I can’t wait to try it! Thanks so much for sharing the recipe!
You are most welcome, Jessica. Can’t wait for you to make bacalhau at home too. Thanks for stopping by. Cheers.
I’ve never had bacalhau, but this looks so amazing that I can’t wait to try it! Thanks so much for sharing the recipe!
You are most welcome, Jessica. Can’t wait for you to make bacalhau at home too. Thanks for stopping by. Cheers.
I had NO idea there were so many ways to prepare cod! It’s one of my favorite fish and I cannot wait to try this recipe. Thanks for all of the great tips!
So glad you enjoyed the article, Heather. And, even more excited for you to make this bacalhau recipe at home. Do let us know how it turns out. Cheers.
I had NO idea there were so many ways to prepare cod! It’s one of my favorite fish and I cannot wait to try this recipe. Thanks for all of the great tips!
So glad you enjoyed the article, Heather. And, even more excited for you to make this bacalhau recipe at home. Do let us know how it turns out. Cheers.
I can’t wait to try this recipe! It looks comforting delicious and easy for a busy weeknight!
I can’t wait to try this recipe! It looks comforting delicious and easy for a busy weeknight!
I love the flavors of this dish! Salted cod is the best, I use it in my Italian dishes as well. I love the addition of the potatoes and the olives.
That’s wonderful to hear, Angela. Salted cod is truly delicious. Thanks for stopping by.
I love the flavors of this dish! Salted cod is the best, I use it in my Italian dishes as well. I love the addition of the potatoes and the olives.
My family loves to travel and our adventure will never complete without trying the local cuisine. Im asian any dried or salted fish is something i grow up with I bet I would love this dish.
So true, Farrah, traveling without tasting the local food is a missed opportunity. Do give this recipe a shot and let us know what you think. Thanks for stopping by.
Sure looks like a delicious dish. I don’t know if I can get dried salted cod here, but I will still check. It is always nice to try a new dish every once in a while and this Portuguese cod fish recipe is a must try!
You’ll be surprised at the availability of Portuguese codfish. Look for it at international supermarkets. Worst case scenario, use fresh codfish instead. Do let us know what you think once you make it. Cheers.
This sounds like such an interesting dish to prepare at home! I don’t think I’ve tried anything quite like it before, I must change that!
I have never had Portuguese food before. This dish sounds amazing. I love all the main ingredients.
Great to hear Monica. Try it and let us know what you think. Cheers.
I love to try new local dishes. I need to try this Portuguese dish.
I’ve never heard of this dish before. It sure does look amazing though. Now I want to try it.
While I haven’t tried this, I have seen this on some menus recently. Now I want to try it for myself.
It’s easy enough to make Terri. Give it a go and let us know what you think. Cheers.
My first introduction into Bacula was in Vicenza, Italy. I was told it was their regional dish.I have only had it the way they make it and would love to try this recipe. ❤️
That’s interesting that bacalhau is the regional dish for Vicenza. We should swop recipes. Cheers.
I love trying new dishes from other cultures. This recipe sounds delicious and looks easy enough. I’d love to give it a try!
Great to hear. Can’t wait to hear what you think about it. Cheers.
I love trying new foods and recipes! We would have to do this without the salt but otherwise looks good!
You are right, Heather, you can adjust the dish to meet your preferences. Let us know what you think. Cheers.
This looks like a really yummy dish to make. Looking forward to making this dish for my family. It looks really savory.
Great to hear Tasheena. Do let us know how it turns out. Cheers.
I’ve never tried this before! It looks pretty tasty. I can bet my husband and kids would eat it. I don’t like seafood, sadly.
Ahhh, that’s too bad you don’t like seafood. Yes, try it for the rest of the family and see what they think. Cheers.
Yummmmm! I was married to a Portuguese man for years and I miss the food so much! I’ll have to make this!
Awesome to hear Robin. Please do let us know how it turns out. Cheers.
That fish dish does sound good and it is good to know you can get this here in the states. My son loves fish so i will try and make this for him soon.
Great to hear Melissa. Please do let us know what you son thought of the dish. Cheers.