Bacalhau à Brás
Bacalhau à Brás is a Portuguese salted cod dish with thin potato strips, onions, and eggs. The cod is soaked in the refrigerator beforehand, then separated into fibers; the eggs gently bind the fish and potatoes into a succulent dish.
Additional 24 h — soaking
How to make it
Prepared 0 of 6 steps
Soak the salted cod
A day in advance, place the cod in a large bowl with cold water and refrigerate for 24 hours, changing the water every 6-8 hours. Thicker pieces may need more time; follow the seller's soaking recommendations.
Cook and separate the fish
Cover the soaked cod with fresh water and bring to a gentle simmer. Cook for 8–10 minutes until it flakes easily and reaches 63 °C inside. Cool, remove the skin and carefully pick out every bone.
Prepare the potato strips
Cut the potatoes into thin matchsticks, rinse quickly and dry completely. Fry in 100 ml oil in small batches for 6–8 minutes until golden. Drain excess oil without covering the hot potatoes.
Sauté the onions
Thinly slice the onion. Cook with the bay leaf in the remaining 40 ml oil over a low heat for 10–12 minutes until soft. Remove the bay leaf, add cod and heat for 2 minutes, gently separating the flakes.
Bind with eggs
Beat the eggs with pepper and only add salt if necessary: the fish may still be salty. Mix in the potatoes with the onions and cod, pour in the beaten eggs and cook on low heat for 3-5 minutes, lifting the mass from the bottom until it comes together and reaches an internal temperature of 71°C.
Add finishing components
Turn off the heat, mix in most of the chopped parsley. Serve immediately on plates with olives and remaining parsley to prevent the potatoes and eggs from drying out.
Little hint
Soaking occurs only in the refrigerator, not on a warm countertop. After cooking, the fish should be handled by hand and checked for bones: they are harder to spot in a mixed dish.
Frequently asked questions
What should I watch out for when cooking?
Soaking occurs only in the refrigerator, not on a warm countertop. After cooking, the fish should be handled by hand and checked for bones: they are harder to spot in a mixed dish.
How should I prepare the ingredients?
A day in advance, place the cod in a large bowl with cold water and refrigerate for 24 hours, changing the water every 6-8 hours. Thicker pieces may need more time; follow the seller's soaking recommendations.
