Bacalhau à Brás
Bacalhau à Brás, from above
Non vegLisbon

Bacalhau à Brás

Salt cod, crisp matchstick potatoes and soft scrambled eggs. Lisbon's favourite way to stretch a fish.

45 minTime
32 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 45 minutes come after.
Brás of the Bairro Alto2 chapters · 1 min read

Make it your way

Grandma's waySalt cod, straw potatoes, onions and eggs, finished with olives and parsley.
The original
540kcalsame
32 gproteinsame
4 gfibresame
45minutessame

Bacalhau à Brás.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish400 g salt cod, soaked 24 to 48 hours, or fresh cod or basa
Potato3 large, in matchsticks
Cooking oil (vegetable oil)for frying, about 60 g stays in
Olive oil2 tbsp
Onion2, thinly sliced
Garlic3 cloves, sliced
Egg6
Black olivesa handful
Flat leaf parsleychopped
Saltonly if needed
Black peppera few grinds

Method

5 steps
  1. 1Soak salt cod in cold water in the fridge, changing the water several times, for 24 to 48 hours.
  2. 2Poach the cod for 5 minutes, then flake finely, removing skin and bones.
  3. 3Fry the matchstick potatoes until golden and crisp. Drain.
  4. 4In olive oil, cook onion and garlic until soft and golden. Add the cod and cook 3 minutes.
  5. 5Add the potatoes, then the beaten eggs. Stir gently on low heat until just set and creamy. Season, add parsley and olives.
Serve it like this

Pile onto a warm plate, scatter black olives and parsley on top. A green salad alongside.

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Make it a meal

What goes with Bacalhau à Brás: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Caldo verde40 min
On the side Avial35 min
On the side Aloo gobi35 min
To drink Kokum sharbat25 min
Something sweet Pastéis de nata60 min
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