Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g salted cod (dried)
- 600 g potatoes, cut into thin matchsticks
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 8 large eggs
- 1 bay leaf
- 1/4 cup (60 ml) extra-virgin olive oil, plus 2 tbsp for finishing
- 2 cups (480 ml) neutral oil for frying potatoes
- 1/2 cup pitted black olives
- 1/4 cup chopped fresh parsley
- 1–2 tbsp fresh lemon juice, plus lemon wedges
- Salt and freshly ground black pepper
Do This
- 1. Cut salted cod into large pieces, rinse, and soak in cold water 24 hours in the fridge, changing water 3–4 times.
- 2. Peel potatoes, cut into very thin matchsticks, rinse, dry well, and deep-fry at 175°C / 350°F until crisp and golden; drain and lightly salt.
- 3. Simmer soaked cod in fresh water for 8–10 minutes until it flakes; drain, cool, discard skin and bones, and flake into bite-size pieces.
- 4. In a wide pan, gently cook onions, garlic, and bay leaf in olive oil over medium-low heat until very soft and lightly golden.
- 5. Beat eggs with lemon juice, pepper, and a pinch of salt. Add flaked cod to the onions, then the fried potatoes, tossing to combine.
- 6. Over low heat, pour in eggs and gently fold for 2–4 minutes until creamy and just set; remove from heat while still slightly loose.
- 7. Stir in parsley and olives, adjust seasoning, drizzle with olive oil, and serve immediately with lemon wedges.
Why You’ll Love This Recipe
- Classic Portuguese comfort food: silky eggs, salty cod, and crispy potatoes in every bite.
- Delicious contrast of textures: tender fish, caramelized onions, and crunchy matchstick fries.
- Bright, tangy finish from lemon and briny olives keeps the dish from feeling heavy.
- Great make-ahead elements: cod, potatoes, and onions can be prepared in advance for easy entertaining.
Grocery List
- Produce: Potatoes, onions, garlic, fresh parsley, lemons.
- Dairy: Eggs.
- Pantry: Salted cod (bacalhau), extra-virgin olive oil, neutral frying oil, bay leaf, black olives, salt, black pepper.
Full Ingredients
For the Salted Cod
- 500 g dried salted cod fillets (bacalhau), skin-on or skinless
- Plenty of cold water for soaking and simmering
For the Matchstick Potatoes
- 600 g potatoes (about 4 medium, all-purpose or waxy), peeled
- 2 cups (480 ml) neutral oil for frying (sunflower, canola, or vegetable)
- 1–2 pinches fine salt, to season fried potatoes
For the Bacalhau à Brás
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 large onions (about 500 g), halved and thinly sliced
- 4 cloves garlic, finely minced
- 1 bay leaf
- 8 large eggs
- 1–2 tbsp fresh lemon juice (to taste)
- 1/2 tsp freshly ground black pepper, plus more to taste
- Fine salt, to taste (add carefully; cod and potatoes are already salty)
- 1/2 cup pitted black olives (Portuguese-style or Kalamata), whole or halved
- 1/4 cup chopped fresh flat-leaf parsley, loosely packed
- 2 tbsp (30 ml) extra-virgin olive oil, for finishing
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Desalt the Cod
Rinse the salted cod under cold running water to remove any surface salt. Cut it into large pieces (about the size of your palm) so it is easier to handle later, but not too small or it will break apart while soaking.
Place the cod pieces in a large bowl or container and cover with plenty of cold water, making sure the fish is completely submerged by at least 5 cm. Cover and refrigerate for about 24 hours, changing the water 3–4 times during this period. This removes most of the salt while keeping the cod flavorful.
After soaking, taste a small flake of cod. It should be pleasantly seasoned but not aggressively salty. If it is still very salty, continue soaking for another 6–12 hours with one more water change.
Step 2: Prepare and Fry the Matchstick Potatoes
Peel the potatoes and cut them into thin matchsticks: aim for about 3 mm thick sticks, similar to shoestring fries. A mandoline or julienne peeler makes this easier, but a sharp knife works too.
Place the cut potatoes in a bowl of cold water and swish them around to remove excess starch. Drain well and spread on a clean kitchen towel. Pat thoroughly dry; any surface moisture will cause dangerous splattering and make the potatoes less crisp.
In a deep, heavy pot, heat the neutral oil to 175°C / 350°F. Fry the potatoes in batches, avoiding crowding, for 4–7 minutes per batch until crisp and light golden. Transfer to a paper towel–lined tray to drain and immediately sprinkle with a tiny pinch of salt. Continue until all potatoes are fried, then set aside. They should stay fairly crisp.
Step 3: Cook and Flake the Cod
Place the soaked cod in a large saucepan and cover with fresh cold water by about 2.5 cm. Bring to a gentle simmer over medium heat, then reduce the heat to low. Poach for 8–10 minutes, or until the cod just flakes easily with a fork. Avoid a rolling boil, which can toughen the fish.
Using a slotted spoon, transfer the cod to a plate and let it cool until comfortable to handle. Remove and discard any skin and bones you find. With clean hands, gently break the cod into small flakes and bite-size pieces. You want fairly small shreds, but not mashed; some texture is important. Set aside.
Step 4: Soften the Onions and Aromatics
In a large, wide skillet or sauté pan (ideally nonstick or well-seasoned), heat 1/4 cup (60 ml) olive oil over medium-low heat. Add the sliced onions, minced garlic, and bay leaf. Sprinkle with a small pinch of salt to help them soften.
Cook slowly, stirring occasionally, for 12–15 minutes, until the onions are very soft, sweet, and lightly golden at the edges. Adjust the heat as needed to prevent them from browning too quickly. This gentle caramelization is key to the depth of flavor in bacalhau à Brás.
Step 5: Combine the Cod, Onions, and Potatoes
Once the onions are soft and fragrant, remove the bay leaf. Add the flaked cod to the pan and gently fold it into the onion mixture. Cook together over medium heat for 3–4 minutes so the flavors mingle and any excess moisture from the cod evaporates.
Now add the fried matchstick potatoes. Using two spatulas or wooden spoons, carefully toss the potatoes with the cod and onions until everything is evenly distributed. You want the potatoes to stay as fluffy and crisp as possible while still soaking up some of the flavorful oil and juices.
Step 6: Add the Eggs for a Creamy, Silky Texture
In a medium bowl, whisk the eggs with the lemon juice, black pepper, and a small pinch of salt (remember that the cod and potatoes are already salted). Beat just until well combined and slightly frothy.
Reduce the heat under the pan to low. Pour the egg mixture evenly over the cod, onion, and potato mixture. With a spatula, gently fold and scrape the bottom of the pan, bringing the cooked bits toward the center, similar to making soft scrambled eggs. Work slowly and patiently for 2–4 minutes.
The goal is creamy, barely set eggs that coat everything like a soft custard. Remove the pan from the heat while the eggs are still slightly looser than you think you want; they will continue to cook in the residual heat of the pan and ingredients.
Step 7: Finish with Olives, Herbs, and a Bright Tang
Immediately stir in the chopped parsley and most of the olives, reserving a few for garnish. Taste and adjust with more pepper, a tiny pinch of salt if needed, and an extra squeeze of lemon juice for brightness. If the mixture looks a little dry, drizzle over the remaining 2 tbsp olive oil and gently fold it in.
Transfer the bacalhau à Brás to a warm serving dish or bring the skillet straight to the table for a rustic presentation. Scatter the reserved olives and a bit more parsley on top. Serve right away with lemon wedges on the side so everyone can add extra tang to taste. This dish is at its absolute best when enjoyed piping hot and still silky.
Pro Tips
- Do not overcook the eggs. The biggest difference between a good and an amazing bacalhau à Brás is pulling the pan off the heat while the eggs are still soft and slightly creamy.
- Control the salt carefully. Taste the cod after soaking and again after combining everything. Add extra salt only at the very end, as both cod and potatoes bring saltiness.
- Keep potatoes crisp. Dry them thoroughly before frying and avoid overcrowding the pan. This helps them stay light and crunchy instead of greasy.
- Use a wide pan. A large surface area makes it easier to fold in the eggs gently and evenly, without breaking the potatoes too much.
- Shortcut option. In a pinch, you can use good-quality store-bought shoestring potato sticks (batata palha) instead of frying your own; add them right before the eggs so they stay a bit crisp.
Variations
- Smoky pepper version: Add thin strips of roasted red bell pepper along with the cod in the pan for a touch of sweetness and color. A small pinch of smoked paprika also works beautifully.
- Lighter veggie twist: Stir in a handful of finely shredded cabbage or baby spinach right before adding the eggs. The greens wilt into the dish and add freshness without overwhelming the classic flavor.
- Richer, brunch-style bacalhau: Finish with a spoonful of crème fraîche or a drizzle of heavy cream off the heat for an extra-luxurious, velvety texture.
Storage & Make-Ahead
Bacalhau à Brás is best served immediately, while the eggs are silky and the potatoes still have some bite. However, you can prepare most components ahead:
Up to 2 days in advance, desalt the cod, poach it, remove skin and bones, and flake. Store in an airtight container in the refrigerator. You can also fry the matchstick potatoes and keep them in a loosely covered container at room temperature for several hours, or in the fridge for up to 1 day (re-crisp briefly in a hot oven if needed). The onion and garlic mixture can be cooked a day in advance and chilled.
Once the dish is fully assembled with eggs, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick pan over low heat, adding a splash of water or olive oil to loosen. The texture will be more set and less creamy, but the flavor is still lovely.
Nutrition (per serving)
Approximate values for 1 of 4 servings:
Calories: ~650 kcal; Protein: ~42 g; Fat: ~37 g; Carbohydrates: ~38 g; Fiber: ~3 g; Sodium: high, due to salted cod (exact amount depends on desalting). These numbers are estimates and will vary based on specific ingredients and frying absorption.
