Bacalhau à Brás

Name: Bacalhau à Brás
Yield: 1
Cuisine: Portugal
Ingredients: Salt cod (bacalhau), soaked and desalted according to package instructions, then shredded — 400 g (14 oz); Potatoes, cut into thin matchsticks — 4; Onion, thinly sliced — 1; Garlic, minced — 3 cloves; Eggs, beaten — 6; Oil — 60 ml (2 fl oz); Black olives and chopped parsley, to garnish; Salt and pepper — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Salt cod (bacalhau), soaked and desalted according to package instructions, then shredded — 400 g (14 oz)
Potatoes, cut into thin matchsticks — 4
Onion, thinly sliced — 1
Garlic, minced — 3 cloves
Eggs, beaten — 6
Oil — 60 ml (2 fl oz)
Black olives and chopped parsley, to garnish
Salt and pepper — to taste

Method

Fry the potato matchsticks in oil until golden and crisp; drain on paper towels.
In a separate large pan, heat a little oil and sauté the onion and garlic until softened.
Add the shredded salt cod and cook for 3–4 minutes until heated through.
Add the fried potato matchsticks, tossing to combine.
Pour in the beaten eggs, stirring gently over low heat until the eggs are softly scrambled and coat the mixture, being careful not to overcook.
Season with salt and pepper.
Garnish with black olives and chopped parsley before serving hot.

Introduction: Shredded salt cod scrambled with matchstick potatoes and eggs, one of Portugal's most beloved and iconic salt cod preparations.

Cultural Background: Bacalhau (salt cod) holds an almost sacred place in Portuguese cuisine, with hundreds of traditional recipes said to exist, and bacalhau à Brás, combining the fish with crispy potato and scrambled egg, is among the most treasured.

Tips: Cook the eggs gently over low heat, stirring constantly, so they remain soft and creamy rather than becoming dry and overcooked. Ensure the salt cod is properly soaked and desalted beforehand, following package instructions, as this is essential for the right flavour balance.

Variations: Adjust the potato-to-cod ratio to preference. Add a little cream to the eggs for an even softer, richer texture.

Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day, though the texture softens.

Reheating: Reheat gently in a pan over low heat, stirring, to avoid overcooking the egg further.

FAQs:

Q: What is bacalhau?

A: Salt-cured, dried cod, a cornerstone of Portuguese cuisine, requiring soaking in water for a day or more before cooking to remove excess salt.

Q: How many bacalhau recipes exist in Portugal?

A: It's often said there are 365 or more traditional ways to prepare bacalhau, one for every day of the year, reflecting its deep culinary importance.