Bacalhau à Brás

Bacalhau à Brás is a Portuguese recipe prepared with flaked cod, eggs, potato sticks, onion, olive oil, black olives (optional), parsley, garlic, salt and black pepper.

Ingredients · Servings 4

500 grams of desalted cod in medium and/or thin slices
1.9 liters of filtered water at room temperature (approximately 8 cups)
5 grams of garlic ((1 clove))
0.5 grams of bay leaf (1 leaf)
300 grams of cooked and shredded cod
6 eggs
300 grams of onion ((1 1/2 onions))
100 grams of potato sticks
42 grams of olive oil ((48 ml | 3 tablespoons))
25 grams of pitted black olives (optional) (approximately 5 olives)
20 grams of parsley (1/3 cup)
5 grams of garlic ((1 clove))
3 grams of salt ((1/2 teaspoon))
1 gram of black pepper (1/4 teaspoon)

Method · 15 min

Prepare the ingredients (mise en place): separate and measure all the ingredients, having them properly ready for the start of the recipe. This step is important for the success of your recipe, as it avoids surprises during the process.
Boil the water: place 8 cups of filtered water, 1 bay leaf, and 1 clove of garlic in a medium saucepan, and bring to a boil over medium heat.
Add the cod: when the water boils, add the desalted cod fillets. When the water returns to a boil, turn off the heat and wait 15 minutes. Remove the cod pieces from the water, place them in a medium bowl and let them cool.
Prepare the flakes: once the cod fillets have cooled, prepare the flakes using a fork or your hands. Remove and discard the bones and skin.
Prepare the ingredients (mise en place): separate all the ingredients and measure them, leaving them properly ready for the start of the recipe. This step is important for the success of your recipe, as it avoids surprises in the middle of the process. Cut the onion and olives (optional). Chop the garlic and parsley.
Prepare the eggs: place the eggs, 1/2 teaspoon (3 g) of salt and 1/4 teaspoon (1 g) of black pepper in a medium bowl, and beat them as if you were making an omelet.
Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté over low heat until softened. Then add the garlic and sauté until lightly golden. Be careful not to burn it.
Add the cod flakes and potato sticks: when the garlic is lightly browned, add the cod flakes and potato sticks, and stir to incorporate them with the other ingredients.
Add the eggs: after adding the cod flakes and potato sticks, add the beaten eggs and stir gently over low heat, from the edge of the pan to the center, until the eggs are almost cooked but still creamy. Turn off the heat.
Add the parsley and olives: after turning off the heat, add the parsley and olives. Stir gently until all ingredients are combined. Serve hot!

Similar recipes have been documented since the 18th century, according to researcher Fátima Moura, but it was only in 1984 that the recipe was published in the book Tesouros da Cozinha Tradicional Portuguesa (Treasures of Traditional Portuguese Cuisine), by Maria Emília Cancella, under the title Bacalhau à Brás (Codfish à Brás).

In Portugal, the recipe is so popular that it has given rise to a series of variations, in which cod is replaced by chicken, other fish, or vegetables, such as Frango à Brás (Chicken with scrambled eggs and potatoes), Atum à Brás (Tuna with scrambled eggs and potatoes), Cenoura à Brás (Carrots with scrambled eggs and potatoes), and Alho Francês/Alho-Poró à Brás (Leeks with scrambled eggs and potatoes).

Cod | Atlantic Cod | Gadus Morhua

The recipe is prepared with medium and/or thin slices of Gadus Morhua (Atlantic cod). These cod slices have a yield of 50 to 60%, meaning that 500 grams of medium and/or thin slices will yield approximately 250 to 300 grams of cod flakes.

Whether to use salted or desalted and frozen cod is a matter of personal preference, but desalted and frozen cod is more suitable for inexperienced cooks as it avoids mistakes in the desalting process.

Cod à Brás recipe

Our recipe is very similar to the traditional Portuguese recipe, meaning the cod flakes, eggs, and onion have the same weight (in grams), and the potato sticks weigh 1/3 of the weight of the cod flakes.

This is a practical recipe, using only one pan, and it's economical, as just 300 grams of flaked cod, from medium and/or thin fillets, is enough to prepare a meal for four people. It can also be prepared with leftover cooked cod.

This recipe is excellent for celebrations like Easter and Christmas, due to its yield and ease of preparation.

Kitchen scale
Large frying pan
Medium saucepan
Tweezers (optional)
Cutting board
Medium bowl

How to cook cod (optional)

1.9 liters of filtered water at room temperature (about 8 cups)