Bacalhau à Brás
Shredded salt cod, matchstick potatoes, scrambled egg — Lisbon comfort, not a whole roast loin.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 24 hr
- Total
- 24 hr 40 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Bacalhau à Brás is soaked shredded salt cod tossed with fried potato straws, onion and eggs that just set. Olives, parsley. If you only have fresh fish, you can make it — it will not be bacalhau, and we will say so.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Firm white fish, salt cod, soaked 24 hours, or fresh as a named stand-in400 g
- Potato, matchsticks400 g
- Egg5 large
- Green olives40 g
- Parsley44 ml
- Olive oil74 ml
- Salt2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Soak salt cod, changing water, until it is pleasantly salty, 24 hours. Shred. Fry potato straws gold. Soften onion.
25 min
Step 2
Toss fish with onion, then potatoes, then beaten eggs off the hardest heat so they just coat. Olives, parsley.
8 min
Nutrition
Per serving · estimate
- Calories
- 431 kcal
- Protein
- 31.1 g
- Carbs
- 23.5 g
- Fat
- 23.9 g
- Saturated fat
- 4.6 g
- Fibre
- 3.3 g
- Sugar
- 3.8 g
- Sodium
- 450 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Fish
- Eggs
- Pescatarian
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Salt cod → Fresh white fish
Name it. You lose the cured depth.
Tips
- Fresh cod: salt it lightly and skip the soak. Call it à Brás-ish.
- The eggs should be glossy, not a dry scramble.
History & culture
The everyday bacalhau, not the Christmas loin. Portugal is said to have 365 salt-cod recipes; this is a Tuesday.
Salt cod is Atlantic trade. À Brás is a Lisbon tavern plate from the 19th century.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bacalhau à Brás take?
24 hr 40 min all in — 20 min prep, 20 min cook, 24 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 pans. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Salt cod → Fresh white fish. Name it. You lose the cured depth.
Any tips from this recipe?
Fresh cod: salt it lightly and skip the soak. Call it à Brás-ish. The eggs should be glossy, not a dry scramble.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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