Discover the Delicious Flavors of Bacalhau à Brás
Bacalhau à Brás is a beloved Portuguese dish that combines the classic flavors of salt cod, eggs, potatoes, and black olives to create a comforting and satisfying meal. This dish is simple to prepare and has gained popularity beyond the borders of Portugal, even appearing on Spanish menus as “revuelto de bacalao a la portuguesa”.
The origins of Bacalhau à Brás can be traced back to the coastal regions of Portugal where salt cod has been a staple ingredient for centuries. Salt cod, or bacalhau as it is known in Portuguese, is made by salting and drying codfish to preserve it for long periods. This preservation method was essential for the fishermen who would spend months at sea without access to fresh food.
Bacalhau à Brás is just one of the many delicious dishes that can be made with salt cod. The dish is traditionally made by shredding the soaked and cooked salt cod and combining it with thinly sliced fried potatoes, scrambled eggs, and black olives. The ingredients are layered in a pan and cooked until the eggs are set and the flavors have melded together.
You may also be interested in: Classic Lasagna Recipe or Aromatic Fried Eggplants Recipe. You can also check out our other Main Dishes recipes.
Bacalhau à Brás
Ingredients
- 1 lb. dried salt cod soaked overnight and cooked
- 7 tbsp olive oil
- 1 ½ lbs. russet potatoes cut into matchstick-size strips (about 6 cups)
- 1 llarge onion thinly sliced
- 1 bay leaf
- 8 large eggs
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 4 tbsp chopped flat-leaf parsley leaves,
- 18 black or green olive
Instructions
- Flake the fish, discarding any bones.
- Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.
- Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf.
- Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes.
- Whisk the eggs, the ½ teaspoon salt, and the ½ teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet.
- Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes.
- Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.
Notes
- Before soaking, rinse the salted cod under cold running water to remove any excess surface salt.
- Place the fish in a large container and cover it with cold water. Make sure the fish is fully submerged.
- After the first 8 hours, drain the water and replace it with fresh cold water.
- It’s recommended to place the container in the refrigerator during soaking to avoid spoilage and bad odor.
- Group your salt cod by thickness. Thicker pieces will take longer to desalt and thinner pieces will take much less time.
- Quick Soaking: If you are short on time, you can use a technique called quick soaking. Bring the water to a boil and let it simmer for about 10 minutes. Drain the water, refill the pot with fresh and cold water, and repeat the process once again.
