Bacalhau à Brás

Bacalhau à Brás is one of Portugal’s most beloved comfort dishes, transforming humble salt cod into a golden, silky skillet of shredded fish, crispy matchstick potatoes, and softly scrambled eggs. Found on nearly every menu from Lisbon to the Algarve, it’s proof that Portuguese cooking turns simple pantry staples into something irresistible. This version keeps things approachable while staying true to the traditional method.

Ingredients

• 1 pound (450g) salt cod (bacalhau), soaked and desalted 24-48 hours, changing the water several times
• 1.5 pounds (700g) potatoes, cut into thin matchsticks
• Vegetable oil, for frying the potatoes
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 6 large eggs, lightly beaten
• Salt and black pepper, to taste
• Handful of black olives, for garnish
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the cod
   Once desalted, poach the cod in gently simmering water for 8-10 minutes until it flakes easily. Drain, cool, and shred into small pieces, removing any skin or bones.
2. Fry the potatoes
   Heat vegetable oil to 325°F (160°C) and fry the potato matchsticks in batches until pale gold and crisp but not browned. Drain on paper towels and set aside.
3. Sauté the aromatics
   In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 8 minutes. Stir in the garlic and cook for another minute.
4. Add the cod
   Stir the shredded cod into the onions and cook for 3-4 minutes until warmed through and fragrant.
5. Bring it together
   Add the fried potatoes to the skillet and toss gently to combine. Reduce the heat to low, pour in the beaten eggs, and stir constantly for 2-3 minutes until the eggs are softly scrambled and creamy, not dry. Season with salt and pepper.
6. Serve
   Transfer to a serving dish immediately. Top with black olives and chopped parsley. Serve hot, straight from the pan.