Bacalhau à Brás Recipe: Crispy Potato, Creamy Egg, Perfect Balance

The Bacalhau à Brás recipe is Portugal’s cozy classic: tender shreds of salt cod folded with golden matchstick potatoes, silky scrambled eggs, and sweet onion, then finished with herbs and olives for brightness. It’s weeknight-simple once you plan ahead to soak the cod, and it delivers that beautiful contrast Portugal is famous for—crisp and creamy in the same forkful.

Why You’ll Love This Bacalhau à Brás Recipe

• Comforting and quick-cooking once your cod is soaked
• Creamy eggs that stay glossy (not dry) thanks to a low-and-slow finish
• Crispy potato matchsticks for texture and toasty flavor
• Balanced seasoning: cod’s briny sweetness, gentle onion, fresh herbs, bright olives
• Scales well for family dinners or tapas-style gatherings

What Is Bacalhau à Brás?

Bacalhau à Brás (pronounced “bah-kahl-YOW ah BRAHZ”) is a beloved Lisbon-style cod dish built on three elements: salt cod (bacalhau) that’s desalted and flaked, potatoes cut into fine matchsticks and fried or air-fried until golden, and eggs stirred in just until softly set, creating a custardy tangle that clings to the cod and potatoes. Aromatics like onion, garlic, and bay leaf lay a savory foundation, while fresh herbs and olives brighten the finish. It’s rustic in method yet elegant in texture. The magic is timing: fry the potatoes crisp, sauté the cod gently, then stir in beaten eggs off direct heat so they thicken into a glossy sauce instead of scrambling into curds.

Bacalhau à Brás

This Bacalhau à Brás recipe delivers Portugal’s beloved salt cod classic in all its crispy, creamy glory. Golden matchstick potatoes, tender flakes of soaked cod, and velvety eggs come together with sweet onions, briny olives, and fresh herbs for a cozy, weeknight-friendly meal that tastes both rustic and refined.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dinner, Main

Cuisine Portuguese

Servings 4 servings

Calories 590 kcal

Ingredients

  

For Soaking the Cod

• 450 g salt cod fillet preferably center-cut loin
• 2 liters cold water enough to cover cod, changed every 8 hours

For the Dish

• 680 g russet or Yukon Gold potatoes peeled
• 160 ml extra-virgin olive oil divided, more as needed for frying
• 1 large yellow onion halved and thinly sliced
• 3 cloves garlic minced
• 2 bay leaves
• 3 large eggs
• 1 egg yolk lightly beaten with eggs and a pinch of salt
• 0.25 tsp freshly ground black pepper more to taste
• 2 tbsp parsley or cilantro finely chopped
• 0.5 cup pitted olives halved or whole for garnish
• to taste kosher salt

Optional Garnish

• 1 tsp lemon zest
• 0.25 cup scallions thinly sliced

Instructions

 

• Soak the salt cod: Rinse cod under cool water, then soak in a bowl of cold water in the fridge for 36–48 hours, changing water every 8 hours. Taste-test before cooking.
• Cook the cod: Simmer soaked cod in fresh water for 8–10 minutes until flaky. Drain, cool slightly, remove skin and bones, and flake into pieces.
• Prepare potatoes: Julienne potatoes into fine matchsticks. Rinse in cold water and dry thoroughly. Fry in hot oil (175–182°C) until golden, or air-fry at 200°C for 15–20 minutes. Drain on paper towels and season lightly.
• Sauté aromatics: In a wide pan, heat 3 Tbsp olive oil over medium. Add onion and bay leaves with a sprinkle of salt; cook 8–10 minutes until soft. Add garlic in the final minute.
• Add cod: Stir in flaked cod and cook over medium-low for 4–5 minutes until warmed through. Season with pepper and salt if needed.
• Fold in potatoes: Add the fried potatoes and lemon zest (if using). Toss gently to combine without breaking up the pieces.
• Finish with eggs: Reduce heat to low or turn off. Pour in beaten eggs and yolk. Gently stir from edges inward until eggs just thicken into a glossy, custard-like texture. Remove from heat slightly underdone to allow carryover cooking.
• Garnish and serve: Remove bay leaves. Stir in chopped herbs and plate immediately. Top with olives, more herbs, and scallions if using. Serve warm.

Notes

For the best texture, keep heat low when adding eggs and avoid over-stirring. Air-fried potatoes offer a lighter touch, while traditional frying gives extra crispness. Desalt cod thoroughly to avoid overpowering saltiness. Serve on warm plates to maintain creaminess.

Keyword bacalhau à brás, crispy potatoes, eggs and cod, Portuguese cod dish, salt cod recipe

Ingredients for Bacalhau à Brás

For Soaking the Cod (36–48 hours ahead)

• 1 lb (450 g) salt cod fillet, preferably center-cut loin
• Cold water, enough to cover with room to spare, changed every 8 hours

For the Dish

• 1½ lb (680 g) russet or Yukon Gold potatoes, peeled
• ⅔ cup (160 ml) extra-virgin olive oil, divided (more as needed for frying)
• 1 large yellow onion, halved and thinly sliced
• 3 garlic cloves, minced
• 2 small bay leaves
• 3 large eggs + 1 egg yolk, lightly beaten with a pinch of salt
• ¼ tsp freshly ground black pepper, more to taste
• 2 Tbsp finely chopped parsley or cilantro (traditional kitchens use either)
• ½ cup pitted olives (black or green), halved or whole for garnish
• Kosher salt, to taste (you may not need much—cod brings salinity)

Optional (Nice-to-Have)

• 1 tsp lemon zest for brightness
• ¼ cup thinly sliced scallions for a mild oniony finish

Notes on Quantities

• A 1 lb piece of salt cod yields ~2 heaping cups of flaked fish after soaking and simmering.
• Potatoes shrink in frying; 1½ lb gives generous volume and crunch.

Desalting the Cod (Make-Ahead)

1. Rinse the salt cod under cool water to remove surface salt.
2. Soak in a large bowl of cold water in the refrigerator for 36–48 hours, changing the water every 8 hours.
3. Taste-test a small flake after 36 hours. If still very salty, continue to 48 hours. The cod should be seasoned, not briny.

Prepare the Cod

1. Place soaked cod in a saucepan, cover with fresh water, and bring to a bare simmer. Poach 8–10 minutes until it flakes easily.
2. Drain, cool slightly, then remove skin and any bones. Flake into small pieces with your fingers. Set aside.

Matchstick Potatoes: Two Reliable Methods

Classic Fry (Most Traditional)

1. Julienne potatoes into fine matchsticks (about ⅛ inch / 3 mm). Rinse in cold water to remove surface starch; dry thoroughly on towels.
2. Heat ½–¾ inch (1–2 cm) olive oil (or a light neutral oil) in a wide skillet to 350–360°F (175–182°C).
3. Fry potatoes in batches 2–4 minutes until lightly golden and crisp at the edges. Drain on a rack or paper towels; sprinkle with a pinch of salt while hot.

Air Fryer (Lighter, Very Crisp)

1. Toss matchsticks with 1–2 Tbsp olive oil and a pinch of salt.
2. Air fry at 400°F (200°C) for 15–20 minutes, shaking the basket twice, until edges are golden. Aim for just-crisp; they’ll soften slightly in the pan later.

Step-by-Step: Bringing It All Together

1) Build the Aromatic Base

In a large sauté pan or wide Dutch oven, warm 3 Tbsp olive oil over medium heat. Add onion and bay leaves with a sprinkle of salt. Cook 8–10 minutes, stirring occasionally, until the onion is translucent and sweet, not browned. Add garlic for the last minute until fragrant.

2) Add the Cod

Fold in the flaked cod. Cook over medium-low 4–5 minutes, stirring gently to warm through and perfume the fish with the onion-garlic oil. Taste a flake; add pepper and a pinch of salt only if needed.

3) Fold in the Potatoes

Add the matchstick potatoes and lemon zest (if using). Toss gently to coat in the aromatic oil. The potatoes should soften just a touch while staying distinct.

4) Silky Egg Finish

Lower the heat to low or turn it off (residual heat does the work). Pour in the beaten eggs + yolk, and use a wide spatula to slowly, gently stir from the edges inward—think risotto motion. You’re aiming for glossy, custardy eggs that cling to potato and cod, not firm curds. This takes 1–3 minutes depending on heat and pan. Stop when it looks slightly looser than you want; carryover heat finishes the set.

5) Herb & Olive Finish

Remove bay leaves. Fold in parsley or cilantro (reserve a little for garnish). Taste and adjust salt and pepper. Plate immediately and scatter olives and remaining herbs over the top.

Timing & Yield

• Soaking: 36–48 hours (hands-off, fridge)
• Active cooking (after soaking): ~60 minutes
• Yield: Serves 4 as a hearty main or 6–8 as a small plate/tapas

Ingredient Notes & Substitutions

• Cod cuts: Center loin flakes into larger, tender pieces; tail cuts are thinner and flake finer. Use what you find; adjust flake size by hand.
• Onion choice: Yellow onion is classic; sweet onion works too. Keep the heat moderate so it softens without browning.
• Potatoes: Russets fry up lacy and crisp; Yukons bring a buttery bite. Always dry thoroughly before frying.
• Herbs: Parsley is bright and classic; cilantro is used in some home kitchens and gives a verdant, citrusy lift.
• Olives: Portuguese black olives are traditional; any mild, meaty olive works.
• Oil: Olive oil is the dish’s aromatic backbone. For deep-frying only, you can use a neutral oil if preferred, then finish the sauté with olive oil for flavor.

Technique Keys (Texture Is Everything)

• Dry potatoes = crisp potatoes. Rinse, then dry very well. Water cools the oil and encourages sogginess.
• Gentle heat on eggs. The last step happens off direct heat or on the lowest flame. Pull earlier than you think—carryover heat keeps cooking.
• Don’t overwork. Stir with intention but avoid mashing. You want distinct potato strands in a creamy egg cloak.
• Season late. Salt cod carries salinity. Taste just before eggs go in and again at the end.

Pro Tips for Success

1. Plan the soak. Put the cod in water two evenings before you want to cook; set phone reminders to change the water.
2. Use a wide pan. More surface means faster onion softening and even egg thickening.
3. Reserve a handful of potatoes. If the pan feels saucy, folding in a last handful right at the end restores light crunch.
4. Warm plates. The eggs are delicate; warm plates help preserve that creamy texture to the table.
5. Garnish to order. Herbs and olives go on at the very end for color pop and freshness.

Flavor Variations

• Citrus-Herb Lift: Add lemon zest and finish with extra parsley; serve with lemon wedges for squeeze-over brightness.
• Smoky-Paprika Hint: A tiny pinch of sweet smoked paprika with the onions adds warmth without overshadowing the cod.
• Green Spring Spin: Fold in a handful of thinly sliced spring onions and a few peas during the final minute for color and gentle sweetness.
• Extra-Silky: Whisk 2 Tbsp olive oil into the beaten eggs before adding to the pan for an extra gloss.
• Potato Shortcut: Use thin store-bought shoestring potatoes in a pinch. Stir them in gently so they keep some crunch.

Serving Suggestions

• Classic plate: Heap into warmed shallow bowls; top with olives and herbs.
• Salad partner: Serve with a lemony green salad (arugula, fennel, cucumber) for a fresh counterpoint.
• Tapas spread: Offer small portions alongside marinated vegetables and simply dressed greens.
• Lunch boxes: Pack slightly under-set; it will firm gently as it cools and reheats well.

Make-Ahead, Storage & Reheating

• Make-ahead components: Soak and flake the cod up to 24 hours in advance; fry/air-fry potatoes earlier the same day (cool on a rack).
• Refrigerate leftovers: Cool quickly, then store airtight up to 2 days.
• Reheat gently: Warm in a nonstick pan over low heat with a splash of water or olive oil, stirring softly just until loosened and warm. Add a few fresh herb leaves to revive.

Troubleshooting Guide

• Too salty: You likely under-soaked. Stir in a small handful of unsalted fried potatoes and a spoon of water, then re-taste. Next time, soak to 48 hours.
• Eggs scrambled: Heat was too high. Take the pan off the burner next time and let carryover heat set the eggs.
• Soggy potatoes: They were damp or the oil wasn’t hot enough. Dry thoroughly and heat oil to 350–360°F; fry in small batches.
• Flat flavor: Add a little lemon zest and a few extra herbs; confirm you salted the onions lightly at the start to unlock their sweetness.

Nutrition Facts (Per Serving, 1 of 4)

Estimated with russet potatoes, olive oil for sauté and fry, and 1 lb soaked cod.

FAQ About Bacalhau à Brás Recipe

TastyInspo Notes

• Custard, not scramble: Think of the eggs as a sauce that coats the cod and potatoes. Move slow; pull early.
• Crisp insurance: Keep a small bowl of extra fried potatoes. If texture softens, fold a few in right before serving.
• Salt last: Let the desalinated cod set the baseline; add pinches of salt only after tasting the full mixture.
• Herbs are your brightener: A shower of parsley or cilantro right at the end makes the dish sing.
• Warm plates, happy eggs: The creamy texture holds better on warmed dishes, so plate smart.
• Knife work matters: Thinner onion slices and fine potato matchsticks cook evenly and feel elegant in every bite.

Final Thoughts

The Bacalhau à Brás recipe is a masterclass in balance: salty-sweet cod tamed by gentle soaking, crisp potatoes against velvety eggs, and fresh herbs and olives to wake up the palate. Once you understand the pace—onion first, cod second, potatoes third, eggs last—you can cook this dish confidently on a weeknight or for guests. Keep the heat gentle, the potatoes dry and golden, and your seasoning measured. You’ll taste why Lisbon locals and visitors alike cherish this humble, brilliant skillet dinner.