Bacalhau à Brás
AI-generated image
Gluten-free Portuguese

Bacalhau à Brás

A classic Portuguese skillet dish of tender salt cod, crisp matchstick potatoes, sweet onions, and softly set eggs, finished with parsley and black olives.

55 min 4 servings Medium
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How to prepare

1
Place the soaked, rinsed salt cod in a saucepan, cover with fresh water, and bring it just to a simmer. Simmer gently for 8 minutes, then drain, cool briefly, remove any skin and bones, and flake the fish into bite-size pieces.
2
Heat 30 ml of the olive oil in a large skillet over medium-high heat. Fry the potato matchsticks in batches for 4 to 5 minutes per batch, turning occasionally, until pale golden and crisp at the edges. Drain on paper towels and season lightly with pepper.
Potato matchsticks frying until pale golden and crisp at the edges AI-generated image
3
Pour off excess oil, leaving about 1 tablespoon in the skillet. Add the remaining olive oil, onion, and garlic. Sauté over medium-low heat for 8 to 10 minutes, stirring often, until the onion is soft, translucent, and lightly golden.
4
Add the flaked cod to the onion mixture and sauté for 2 minutes, folding gently so the fish stays in distinct flakes. Stir in the fried potatoes and half of the parsley, then cook for 1 minute to combine.
5
Reduce the heat to low and pour in the beaten eggs. Stir continuously and slowly with a spatula for 2 to 3 minutes, until the eggs form soft, glossy curds and are no longer liquid; remove the skillet from the heat immediately.
Bacalhau à Brás with softly set glossy eggs, cod, and potato strands AI-generated image
6
Fold in the black olives and remaining parsley. Taste and add pepper or salt only if needed, then serve at once with lemon wedges.

Why this recipe works

The onions and garlic create a sweet aromatic base, while delicate cod, crisp potatoes, and barely set eggs provide the salty, creamy, and crunchy contrasts that define this Portuguese classic.

Storage and reheating

How to store it

Refrigerate leftovers in a covered container for up to 2 days within 2 hours of cooking.

How to reheat it

Reheat gently in a covered skillet over low heat with a teaspoon of water, stirring just until hot; do not overcook the eggs.

Nutrition / serving

743kcal
90.72 gprotein
28.99 gcarbs
28.81 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 21 Aug 2026 · updated 21 Aug 2026