Bacalhau à Brás - Brás Style Cod Recipe is a classic Portuguese dish that brings together flaky salt cod, silky scrambled eggs, and crispy shoestring potatoes in a comforting, flavorful mix. It's perfect for any occasion, whether a cozy family dinner or a welcoming weekend meal with friends. I love how it balances textures and flavors so effortlessly, and once you try it, you'll see why it's a staple on tables across Portugal.
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Why This Recipe Works
This recipe nails the balance between tender, savory cod and the richness of eggs while adding a satisfying crunch from the shoestring potatoes. It's straightforward, yet the layering of flavors and textures feels like a dish that took hours to master.
- Consistent Texture: The cod is gently poached and shredded for tender flakes that meld seamlessly with scrambled eggs.
- Deep, Balanced Flavor: Onions cooked slowly in olive oil along with garlic and bay leaf infuse the dish with mellow, aromatic warmth.
- Simple Ingredients: Using only a handful of quality ingredients, the dish shines in its simplicity and authenticity.
- Fast Prep, Big Payoff: From start to finish, this recipe comes together in about 30 minutes, making it a weekday winner.
Ingredient Game Plan
Choosing the right ingredients makes all the difference in the Bacalhau à Brás - Brás Style Cod Recipe. I've found that taking a little extra time to find good quality salt cod and fresh shoestring potatoes really pays off in the final flavor and texture.
- Salt Cod Loins: Buy pre-soaked for convenience or soak your own for 24-48 hours, changing water often to remove excess salt and achieve clean, flaky flakes.
- Onions: Choose large, sweet onions-their natural sweetness helps balance the saltiness of the cod.
- Extra Virgin Olive Oil: Use a good-quality olive oil for a fruity, peppery aroma that elevates the entire dish.
- Eggs: Fresh, medium-sized eggs work best for silky, creamy scrambled eggs that blend beautifully with the cod.
- Shoestring Potatoes: Crispy, thin fries bring the perfect crunch; you can make these at home or buy ready-made for speed.
- Fresh Parsley: A generous sprinkle at the end adds brightness and a lovely herbal note.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Bacalhau à Brás - Brás Style Cod Recipe
Step 1 - Prep & Season
Start by thoroughly draining your soaked salt cod. Place it in a pot with boiling water and simmer gently for about 10 minutes-this poaches the cod perfectly, pulling out any residual salt and softening the flesh. Once it's cooked, set it aside to cool while you work on the rest. You'll notice the cod's flesh begins to flake naturally, which is exactly what you want for the final texture.
Step 2 - Build Flavor
Thinly slice the onions and add them to a deep skillet with the extra virgin olive oil over low to medium heat. Toss in the bay leaf and your sliced garlic a little after the onions have started softening. Cook gently for about 8 minutes until the onions are translucent and soft, releasing a sweet, toasty aroma. Shove the onions to one side and let the garlic sizzle on its own for a couple of minutes-it helps build a vibrant, layered flavor base that brings the dish to life.
Step 3 - Finish for Best Texture
While the onion and garlic mingle, remove skin and bones from the cooled cod, then shred it coarsely by hand for a rustic bite. Add the cod to the skillet and pan-fry gently with the onion and garlic mix for about 5 minutes, stirring often but carefully so the shredded fish doesn't become mushy. Take out the bay leaf once fragrant. Now crack the eggs into a bowl and give them a light whisk-just enough to blend them without creating foam.
Pour the eggs into the skillet and stir continuously over very low heat, aiming for a creamy, softly scrambled texture that still feels moist. This step feels delicate, but trust your instincts-you want the eggs just set but not dry. Turn off the heat as soon as you reach that stage, then fold in the crispy shoestring potatoes. Season with pepper, taste to decide if any salt is needed, and give it one last mix before plating.
Pro Moves I Swear By
Getting the texture just right is the heart of this Bacalhau à Brás - Brás Style Cod Recipe. One thing I always do is watch my eggs carefully-they should be creamy and soft, not dry or rubbery. Low heat is your best friend here.
- Doneness Cue: The eggs should look glossy and just set-pull the pan off heat a bit early since residual warmth will finish cooking.
- Temperature Trick: Use a heavy skillet to ensure even heat distribution, which helps avoid hot spots and burning.
- Make-Ahead Move: Poach and shred the salt cod a day ahead; it saves time and actually develops better flavor.
- Skip This Pitfall: Don't rush cooking the onions-soft and translucent means sweet flavor, whereas browning can add bitterness.
Serve It Up
Finishing Touches
Top your Bacalhau à Brás - Brás Style Cod Recipe with fresh, chopped parsley to brighten up the dish visually and flavor-wise. I also love adding some pitted black olives-they cut through the richness with a subtle briny pop that feels just right. A drizzle of good olive oil can add a lovely sheen and enhance the final mouthfeel.
Great Pairings
Since this dish is rich and filling, I recommend pairing it with something light and refreshing. A simple green salad with a citrusy vinaigrette works beautifully. Alternatively, roasted vegetables or even just a few wedges of fresh crusty bread for soaking up any stray egg and olive oil are fantastic companions.
Easy Plating Wins
I find serving Bacalhau à Brás in a shallow bowl or wide plate really helps the textures shine. Scatter the olives and parsley evenly on top, and don't be afraid to let some golden shoestring potatoes peek out in a rustic, inviting way. This look works whether it's a casual meal or something a bit more special.
Make-Ahead & Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. It'll keep well for up to 2 days, but you'll notice the shoestring potatoes soften as it sits, so it's best enjoyed fresh. To help maintain texture, add a few extra crispy potatoes when reheating if you have some on hand.
Freezer Notes
This dish doesn't freeze particularly well because eggs and potatoes both lose their ideal texture upon thawing. I recommend making and enjoying Bacalhau à Brás fresh, but if you must freeze, wrap it tightly and thaw slowly overnight in the fridge before reheating gently.
Reheating Bacalhau à Brás - Brás Style Cod Recipe Without Drying Out
To reheat, I like using a low oven (around 300°F/150°C) covered loosely with foil to protect moisture, heating for about 10-15 minutes. Alternatively, a gentle microwave burst with a paper towel to cover works-stop to stir halfway through. Avoid overheating to keep the eggs creamy and the cod tender.
Frequently Asked Questions
Fresh cod doesn't have the same texture or salt concentration as salt cod, so it won't deliver that authentic Bacalhau à Brás flavor. If you want a milder dish, you can try it, but soaking salt cod and using the traditional method is best for true flavor.
Typically, soak salt cod for 24 to 48 hours in cold water, changing the water multiple times to remove excess salt. This step is crucial to avoid overly salty results and to get tender cod.
Shoestring potatoes provide the signature crisp, thin texture that contrasts beautifully with creamy eggs. Regular fries can work in a pinch but won't give the same light crunch and authentic mouthfeel.
Yes, you can prep the cod and onions ahead, but I recommend finishing with eggs and potatoes close to serving to maintain the best texture and freshness.
Final Thoughts
Bacalhau à Brás - Brás Style Cod Recipe feels like a warm, satisfying hug from the Portuguese coast. Making it at home connects you directly to those rich food traditions with easy ingredients and approachable steps. I hope as you cook it, you'll appreciate the simple magic of combining flaky cod, silky eggs, and crisp potatoes. It's one of those dishes that's as joyful to make as it is to eat, and I'm confident it'll become a favorite in your kitchen, just like it has in mine.
PrintComplete Recipe
Bacalhau à Brás - Brás Style Cod Recipe
Bacalhau à Brás is a traditional Portuguese dish featuring salted cod shredded and cooked with onions, garlic, eggs, and shoestring potatoes, resulting in a creamy, flavorful scramble with a crispy texture from the potatoes and a fresh finish with parsley.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
Ingredients
Main Ingredients
- 600 g Salt cod loins - Pre-Soaked
- 200 g Onions, thinly sliced
- 25 ml Extra Virgin Olive Oil
- 3 Garlic Cloves, sliced
- 1 Bay Leaf
- 5 Eggs
- 70 g Shoestring Potatoes
- Fresh Parsley, chopped for garnish
- Salt, to taste
- Black Pepper, to taste
- Optional: Pitted Olives for topping
Instructions
- Prepare the cod: Drain the soaked salt cod loins thoroughly. Place them in a pan, cover with boiling water, and simmer for 10 minutes. Remove from heat and let cool while preparing the other ingredients.
- Cook the onions: Thinly slice the onions. Heat a deep skillet over low to medium heat. Add the olive oil, sliced onions, bay leaf, and cook for about 8 minutes until the onions become translucent.
- Sauté garlic: Push the onions to one side of the skillet, add the sliced garlic to the cleared space, and cook for 2 minutes until fragrant.
- Prepare the cod for cooking: Remove any skin and bones from the cod, then shred it by hand. Add the shredded cod to the skillet with the onions and garlic, and fry for about 5 minutes. Remove bay leaf.
- Add eggs: Crack eggs into a bowl and gently whisk with a fork. Pour the eggs into the hot skillet, stirring constantly to scramble the eggs with the cod mixture. Be careful not to overcook; the eggs should remain moist. Turn off the heat once ready.
- Combine shoestring potatoes: Add the shoestring potatoes into the skillet and mix gently to combine everything evenly.
- Season and serve: Season with black pepper and salt as needed. Serve immediately, garnished with fresh chopped parsley and optionally topped with pitted olives.
Notes
- If cod is very salty after soaking, adjust added salt accordingly or soak longer.
- Shoestring potatoes can be store-bought or homemade thinly sliced fried potatoes for a crisp texture.
- Keep the eggs slightly undercooked for a creamy texture in the scramble.
- Fresh parsley adds a refreshing contrast but can be substituted with fresh cilantro or chives.
- Use a non-stick skillet to prevent the eggs from sticking and ensure easy stirring.
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