Bacalhau à Brás (Salt Cod with Eggs and Potatoes)

Ingredients

• 454 g (1 pound)salt cod
• 680 g (1 1/2 pounds)potatoes
• 120 ml (1/2 cup)olive oil
• 2yellow onions
• 4 clovesgarlic
• 6 largeeggs
• 35 g (1/4 cup)black olives
• 15 g (1/4 cup)fresh parsley
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Soak and shred

   Soak the salt cod in cold water overnight, changing the water several times. Drain, rinse and pat it dry, then shred it into bite-size pieces.

2. 2

   Fry the potatoes

   Heat olive oil to a depth of 6 mm (1/4 inch) in a large skillet over medium-high heat. Fry the potatoes in batches until golden and tender. Lift them out with a slotted spoon, drain on paper towels and season with salt.

3. 3

   Cook the onions

   Add more olive oil to the same skillet if needed. Cook the sliced onions over medium heat for 8–10 minutes, until soft and translucent. Stir in the minced garlic and cook for another minute, until fragrant.

4. 4

   Heat the cod

   Add the shredded salt cod to the skillet with the onions and garlic. Cook for about 5 minutes, stirring occasionally, until heated through and easy to flake.

5. 5

   Combine the potatoes

   Add the fried potatoes to the skillet and stir them through the cod mixture.

6. 6

   Set the eggs

   Pour the beaten eggs over the mixture. Stir gently as they cook, stopping when they are just set but still moist, like scrambled eggs.

7. 7

   Finish with olives

   Stir in the halved olives and chopped parsley.

8. 8

   Season and serve

   Adjust the seasoning with salt and black pepper to taste, then serve immediately.

What is Bacalhau à Brás?

Bacalhau à Brás is a Portuguese preparation of salt cod combined with potatoes, onions and eggs. It is associated with Lisbon and is a familiar way to turn preserved cod into a complete, comforting meal.

This version builds flavour by frying the potatoes separately, then bringing them together with softened onions, garlic and cod. Eggs bind everything gently, while olives and parsley add a briny, fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 54g protein, 36g carbs, 45g fat.

Potatoes supply most of the carbohydrates, while olive oil and eggs contribute much of the fat; salt cod and eggs provide most of the protein. Balance the plate with a crisp green salad or a serving of non-starchy vegetables.

Choosing and preparing the cod

Salt cod: soaking it overnight in cold water, with several water changes, reduces its saltiness and rehydrates the fish. The exact salt level can vary, so taste before adding extra salt at the end.

Shredding: remove any bones or skin you find as you break the drained cod into bite-size pieces. Keeping the pieces fairly even helps them heat through at the same pace.

Getting the potatoes right

Frying: cook the potatoes in batches in oil about 6 mm deep. Crowding the skillet can make them cook unevenly, so give each batch room to turn golden.

Draining: lift the cooked potatoes out with a slotted spoon and drain them on paper towels. This helps keep excess oil out of the finished dish.

Build the savoury base

Onions: cook them over medium heat for 8–10 minutes until soft and translucent rather than browned. This gives the cod a sweet, mellow base.

Garlic and cod: garlic needs only a minute before the cod goes in. Stir the cod occasionally for about 5 minutes, just until it is hot and flakes easily.

Keep the eggs tender

Eggs: beat them before pouring them evenly over the cod and potatoes. Stir gently as they set so the mixture stays loosely combined.

Doneness: take the skillet off the heat as soon as the eggs are just set but still moist. They will continue cooking briefly in the hot pan, so leaving them until completely firm can make the dish dry.

Finish and serve

Olives and parsley: fold them in at the end so the olives retain their distinct briny taste and the parsley stays fresh. Taste before adding salt, as both the cod and olives can contribute savouriness.

Serve Bacalhau à Brás straight away while the potatoes and eggs are at their best. A crisp green salad or simply dressed vegetables make a refreshing accompaniment.

Recipe notes & tips

• Change the soaking water several times overnight to draw salt from the cod.
• Pat the cod dry before shredding so it does not add excess water to the skillet.
• Fry the potatoes in batches for more even browning.
• Have the eggs beaten and the olives and parsley prepared before you start combining the mixture.
• Taste before adding the final seasoning, since salt cod and olives can both be salty.

Variations

• Add lemon: serve with lemon wedges for a bright, sharp contrast.
• Use green olives: swap them for the black olives if you prefer a firmer, tangier bite.
• Add chilli: include a little chopped chilli with the garlic for gentle heat.
• Add greens: fold in a handful of wilted spinach before adding the eggs.
• Use extra parsley: add more chopped parsley at the table for a fresher finish.

Common mistakes to avoid

• Under-soaking the cod: it may remain too salty, so soak it overnight and change the water several times.
• Crowding the potatoes: they can soften rather than brown, so fry them in batches.
• Browning the onions: high heat can make them colour before they soften, so cook them over medium heat.
• Overcooking the cod: it can become dry, so stop when it is heated through and flakes easily.
• Cooking the eggs until firm: they keep setting in the hot pan, so remove the skillet when they are just set and moist.
• Salting too early: the cod and olives may already add plenty, so taste the finished mixture before adjusting.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a skillet over low heat until hot; the potatoes and eggs will be softer than when freshly made.

Frequently asked questions