Bacalhau à Brás

Ingredients

• 500 gdesalted shredded salt cod, in flakes or small pieces, skinless and boneless
• 45 ml (3 tablespoons)olive oil
• 1 largeonion, thinly sliced
• 1bay leaf
• 3garlic cloves, peeled and finely chopped
• 1 pinchred chilli flakes or crushed red pepper (optional)
• 6eggs
• 30 ml (2 tablespoons)milk or water
• 300 g, or more or less to tastematchstick crisps
• to tastesalt and black pepper
• 15 g (¼ cup)chopped parsley, to serve
• to tastegreen or black olives, to serve

Instructions

1. 1

   Flake the cod

   Break the desalted cod into small pieces, removing any bones you find. You can do this ahead and keep the cod in the fridge for about 2 days, ready for this or another recipe.

2. 2

   Cook the aromatics

   Heat the olive oil in a large pan over medium heat. Add the onion and bay leaf and cook until the onion softens and begins to brown. Stir in the garlic and chilli flakes, if using, and cook for another 1–2 minutes. Add the cod and cook for a few minutes until opaque. Taste and add salt if needed, then season with black pepper.

3. 3

   Add the crisps

   Add half of the matchstick crisps to the pan and fold gently so they warm through and take up some moisture.

4. 4

   Beat the eggs

   Meanwhile, lightly beat the eggs with the milk or water. Season with a pinch of salt and pepper, then set aside.

5. 5

   Cook the eggs

   Turn the heat down and remove the bay leaf. Add the eggs and cook gently, stirring and folding them through the cod without letting the mixture dry out.

6. 6

   Fold in crisps

   Once the eggs are more opaque but still creamy, turn off the heat. Add the remaining matchstick crisps and fold them in lightly so they retain some crunch. Reserve a little for the top if you like.

7. 7

   Garnish and serve

   Serve straight away, sprinkled with parsley and decorated with olives. Finish with a small drizzle of olive oil. A salad of lettuce, tomato, grated carrot and onion is a suggested accompaniment.

What is Bacalhau à Brás?

Bacalhau à Brás is a Portuguese dish made by bringing together salt cod, onion, eggs and fine fried potato sticks. It is enjoyed in homes and restaurants across Portugal, and its simple ingredients make it a practical weeknight meal.

This version uses ready-made matchstick crisps for speed and folds them in at two stages. The first half softens in the pan, while the second half adds a little crunch at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 42g protein, 55g carbs, 38g fat.

The matchstick crisps provide most of the carbohydrates, while olive oil and egg yolks contribute much of the fat. Cod and eggs supply most of the protein, though the exact amounts vary with the cod and crisps used. Serve with the suggested salad to add fresh vegetables to the plate.

Start with well-prepared cod

Desalted cod: make sure the fish has been soaked and is ready to cook before beginning. Flake it into small pieces and check carefully for any remaining bones.

Seasoning: salt cod can still be salty after soaking, so taste the cod mixture before adding salt. Black pepper goes in after the cod cooks, while chilli flakes are optional.

Build flavour in the pan

Onion and bay: cook the onion slowly enough to soften and start to colour before adding the fish. The bay leaf flavours the oil and should be removed before the eggs go in.

Garlic and chilli: give these just 1–2 minutes in the pan before adding the cod. This helps release their flavour without letting the garlic take on too much colour.

Keep the eggs creamy

Low heat: once the eggs are added, cook gently and stir often, folding them through the fish rather than scrambling them quickly. Take the pan off the heat when they look mostly opaque but remain creamy.

Carry-over cooking: the hot ingredients will continue to warm the eggs after the heat is off. Avoid waiting until the mixture looks completely firm in the pan.

Use the crisps in two stages

First addition: half the matchstick crisps go in before the eggs. Fold them through gently so they warm and absorb some of the moisture from the pan.

Final addition: the remaining crisps go in off the heat. This late addition helps preserve some of their crisp texture; keep a small amount back for the topping if desired.

Serve it straight away

Bacalhau à Brás is best served as soon as it is assembled, while the eggs are creamy and some of the potato sticks still have bite. Add parsley, olives and a little olive oil just before serving.

A simple salad with lettuce, tomato, grated carrot and onion is suggested alongside. Its fresh crunch makes a good contrast with the warm, soft egg and cod mixture.

Recipe notes & tips

• Check the cod carefully for bones as you break it into small pieces.
• Taste before salting, since desalted salt cod can still be quite salty.
• Keep the onion over medium heat until softened and just beginning to brown.
• Beat the eggs only lightly; they should still be cooked gently in the pan.
• Turn off the heat while the eggs are still creamy and slightly under-set.
• Add the second half of the crisps at the end to keep some crunch.

Variations

• Skip the chilli: leave out the flakes for a milder version.
• Use water: replace the milk with the same amount of water in the eggs.
• Choose your olives: use green or black olives according to preference.
• Adjust the crisps: add more or less matchstick potato to taste.
• Save a crisp topping: reserve a little of the second portion to scatter over the finished dish.

Common mistakes to avoid

• Adding salt too soon: taste the cod mixture first and season only if needed.
• Browning the garlic: add the cod after 1–2 minutes so the garlic does not cook for too long.
• Cooking the eggs over high heat: lower the heat and stir gently for a creamy finish.
• Waiting for firm eggs: take the pan off the heat when they are opaque but still creamy.
• Adding all the crisps at once: divide them between the early and final stages to keep some texture.

How to store

The recipe is best served immediately. Any leftovers can be covered and refrigerated, then reheated gently in a pan until hot; the matchstick crisps will soften as they sit.

Frequently asked questions