World Flavors Cookbook

Bacalhau à Brás

Portugal's most beloved salt cod dish — shredded bacalhau mixed with matchstick-thin fried potatoes, scrambled eggs, and black olives. The ultimate expression of Portugal's 365-recipes-of-bacalhau tradition.

Cuisine: Portugal

Ingredients

• 400g salt cod (bacalhau), soaked 24–48 hours with water changes
• 500g potatoes, cut into very thin matchsticks
• 6 eggs, beaten
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• Black olives, fresh parsley, olive oil

Instructions

1. Drain soaked salt cod, remove skin and bones, and shred finely.
2. Deep-fry matchstick potatoes until golden and crispy. Drain.
3. Sauté onion and garlic in olive oil until soft. Add shredded cod and cook 5 minutes.
4. Add crispy potatoes and toss. Pour beaten eggs over and stir gently until eggs are just set (creamy, not dry).
5. Garnish with black olives and fresh parsley. Serve immediately.