Bacalhau à Brás: The Most Loved Portuguese Codfish Recipe You Must Try

Introduction: A True Taste of Portugal

When it comes to traditional Portuguese cuisine, Bacalhau à Brás stands out as one of the most iconic and beloved dishes. Made with salted codfish (bacalhau), onions, matchstick potatoes, and scrambled eggs, this comforting meal represents the heart of Portuguese culinary heritage. With its simple ingredients and rich flavor, it’s no surprise that this dish is loved by locals and tourists alike.

The Story Behind Bacalhau à Brás

The origin of Bacalhau à Brás dates back to Lisbon in the 19th century, where a tavern owner named Brás (or Braz) created the dish by combining leftover cod with potatoes and eggs. Over the years, this recipe has spread throughout the country and become a staple of Portuguese home cooking and restaurant menus alike.

The Portuguese have a deep cultural connection with bacalhau. In fact, it’s said there are over 365 ways to cook cod, one for each day of the year!

Ingredients You’ll Need

To prepare an authentic Bacalhau à Brás, gather the following ingredients:

• 500g salted codfish (bacalhau), soaked and desalted

• 3 medium potatoes, cut into thin matchsticks

• 1 large onion, finely sliced

• 2 garlic cloves, minced

• 4 large eggs

• Olive oil (for frying)

• Fresh parsley (chopped)

• Black olives (for garnish)

• Salt and pepper (to taste)

Tip: Soak the codfish in cold water for at least 24 hours, changing the water 2–3 times to remove excess salt.

Step-by-Step: How to Make Bacalhau à Brás

1. Desalt and Cook the Cod

Soak the cod overnight. Boil it for 10 minutes, then shred into small flakes, removing bones and skin.

2. Fry the Potatoes

Cut potatoes into matchsticks, rinse to remove starch, and deep-fry until crispy. Drain on paper towels.

3. Sauté the Onion and Garlic

In a large skillet, heat olive oil and cook onions until soft and translucent. Add the garlic and cook briefly.

4. Add the Cod

Stir in the shredded cod and let it absorb the flavors for a few minutes.

5. Combine Potatoes and Eggs

Add the crispy potatoes, then slowly pour in the beaten eggs, stirring gently to achieve a creamy texture. Don’t overcook — the eggs should remain soft.

6. Finish and Serve

Season with salt and pepper. Garnish with chopped parsley and black olives. Serve hot.

What to Serve with Bacalhau à Brás

This dish pairs perfectly with:

• A simple green salad with vinaigrette

• Rustic Portuguese pão (bread)

• A glass of Vinho Verde or crisp Alvarinho white wine

A squeeze of lemon also adds a refreshing touch to balance the richness.

Cultural Significance in Portuguese Cuisine

Bacalhau à Brás is more than just food — it’s a cultural icon. It’s commonly served during family dinners, Christmas Eve, and festive gatherings, symbolizing warmth, unity, and heritage. Whether you're enjoying it in a coastal tavern or a cozy home kitchen, this dish always brings a sense of tradition to the table.

Modern Variations of Bacalhau à Brás

With growing culinary creativity, several versions have emerged:

• Seafood Version: Replace cod with shrimp or squid.

• Vegetarian Version: Use mushrooms or jackfruit for a plant-based twist.

• Regional Additions: Some regions include bell peppers, olives, or even chorizo.

Final Thoughts: Why You Should Try Bacalhau à Brás

Whether you're a fan of Portuguese cuisine or simply looking to try something new, Bacalhau à Brás is a must-try. It's easy to prepare, incredibly flavorful, and deeply rooted in tradition. One bite, and you'll understand why this is Portugal’s most loved codfish recipe.

✅ Ready to Cook?

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