Bacalhau à Brás

A classic Lisbon-style tangle of salt cod, silky eggs, and crisp potato threads—savory, comforting, and impossibly moreish.

Ingredients

• 400g salt cod (bacalhau), soaked and desalted (see tips)
• 600g potatoes, peeled (or 450g shoestring fries)
• 1 large onion, thinly sliced
• 3 garlic cloves, finely chopped
• 6 large eggs
• 120ml extra virgin olive oil, plus more as needed
• 60g black olives (preferably cured), pitted
• 2 tbsp chopped flat-leaf parsley
• Black pepper, to taste
• Salt, to taste (often minimal or none, depending on cod)
• Neutral oil, for frying (if making potato matchsticks)

Method

• 1

  Step 1: Desalt & prep the cod

  Rinse the salt cod, then soak in plenty of cold water in the fridge for **24–36 hours**, changing the water **3–4 times**. Drain. Poach in gently simmering water for **8–10 minutes** until it flakes easily. Drain well, cool slightly, then **flake into small pieces**, discarding skin and bones.

• 2

  Step 2: Make the potato “batata palha”

  Cut potatoes into **very fine matchsticks** (or use shoestring fries to save time). Rinse quickly, pat **very dry**. Fry in **170°C/340°F** neutral oil in batches for **3–5 minutes** until **pale golden and crisp** (they’ll deepen slightly as they cool). Drain on paper towels and lightly season with salt.

• 3

  Step 3: Build the base (onion + garlic)

  In a large skillet over **medium heat**, warm **120ml olive oil**. Add onion with a pinch of salt and cook **8–10 minutes**, stirring, until **soft, sweet, and lightly golden**. Add garlic and cook **30–45 seconds** until fragrant.

• 4

  Step 4: Warm the cod

  Add the flaked bacalhau to the skillet and toss for **2–3 minutes** until warmed through and coated in the onion-garlic oil. Grind in black pepper.

• 5

  Step 5: Combine with potatoes

  Add about **two-thirds** of the crispy potato matchsticks and toss gently to combine. Keep the heat at **medium-low**.

• 6

  Step 6: Silky eggs (don’t scramble!)

  Beat the eggs well in a bowl. Pour into the skillet, stirring continuously with a wooden spoon or spatula for **1–3 minutes**, just until the eggs turn **creamy and softly set** (they should look glossy, not dry). Take off the heat immediately—carryover heat finishes them.

• 7

  Step 7: Finish & serve

  Fold through olives and parsley. Top with the remaining crispy potatoes for crunch. Taste and adjust salt only if needed. Serve right away while creamy and crisp.

Tips

• **Desalting shortcut:** If your bacalhau is thick, go closer to **36–48 hours**. Always taste a small cooked flake before using—if it’s still too salty, keep soaking.
• **Egg texture is everything:** Low heat and constant stirring are key. If the pan feels too hot, pull it off the heat for 20 seconds while stirring, then return.
• **Potato option:** Using good-quality **shoestring fries** makes this much faster—crisp them in the oven or air fryer, then use as directed.
• **Make-ahead:** Desalt and flake the cod up to **2 days** ahead; keep refrigerated. Fry potatoes ahead, then re-crisp in a hot oven **(200°C/390°F for 5–7 minutes)**.
• **Serve with:** A simple tomato-onion salad, sautéed greens, and a glass of **Vinho Verde** or a crisp white.

Nutrition (per serving, estimate)