Bacalhau à Brás

What is Bacalhau à Brás? 

Bacalhau à Brás is a classic Portuguese dish made with shredded salt cod, onions, softly cooked eggs, and crispy batata palha (thin fried potatoes). Everything is cooked together gently on the stovetop until creamy, glossy, and perfectly comforting.

Unlike many baked bacalhau recipes, bacalhau à Brás is a pan-cooked dish, not an oven bake. The eggs are folded in at the end and cooked just until set, giving the dish its signature soft, almost custardy texture. 

It’s quick to make, savoury, and meant to be eaten right away. This dish is especially popular in Portuguese home kitchens, because it’s simple, satisfying, and made with ingredients that are often already on hand. 

Why You’ll Love This Recipe

• Quick and Easy - All the ingredients come together in one pot on the stovetop and are ready to eat in less than 30 minutes, making bacalhau à Brás perfect for busy weeknights! 
• Simple Ingredients - Twelve easy-to-find ingredients are all you need, but they come together to create an incredible savoury flavour. 
• Great for Every Occasion - As mentioned, this recipe is perfect for busy weeknights. However, my family also enjoys it for holiday meals and Sunday family gatherings. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• Bacalhau - Shredded, soaked, and desalted salt cod is the star of this dish. Once prepared, it becomes tender and flaky and absorbs all the flavours from the onions, olive oil, and eggs. Be sure it’s fully desalted before cooking so the dish doesn’t turn overly salty! 
• Onion and Garlic - Thinly sliced onion and minced garlic create the savoury base that bacalhau à Brás is known for having. 
• Olive Oil - High-quality olive oil is essential here. It helps soften the onions, carries flavour through the dish, and keeps everything rich and glossy without feeling heavy.
• Batata Palha - These thin, crispy fried potatoes are traditional and give bacalhau à Brás its signature texture. They soften slightly when folded into the dish but still provide structure and contrast to the creamy eggs. I like to save time by using pre-made potato fries! 
• Eggs - Lightly whisked eggs are added at the end and cooked gently to create a soft, creamy, almost custardy texture. The key is low heat and folding slowly so the eggs stay tender.
• Pimenta Moída - A traditional Portuguese chili paste, this adds gentle heat and depth to the dish. Adjust the amount to your taste, or leave it out for a milder version. If you can’t find pimenta moída, piri-piri sauce works as a substitute. 
• Black Olives - A classic finishing touch, these add a briny contrast to the richness of the eggs and cod. 
• Milk - Just a small splash mixed into the eggs helps keep them soft and creamy, preventing them from overcooking as they set.

How to Make an Authentic Bacalhau a Bras Recipe

1. Sauté aromatics. Heat oil in a large pot or Dutch oven over medium heat. Sauté the onion and bay leaf until translucent. Then, add the garlic, and continue to cook until fragrant. 
2. Combine ingredients. Stir in the pimenta moída, followed by the shredded bacalhau. Then, add the batata palha, and remove the bay leaf. 
3. Add the eggs. Next, whisk the eggs with salt, white pepper, and milk in a small bowl. Pour the mixture into the pot, and gently fold to combine. 
4. Serve. Portion your bacalhau à Brás into bowls or on plates, and serve warm with olive oil and a drizzle of oil. Enjoy! 

My Top Tips & Tricks 

• Make sure the bacalhau is desalted well. Taste a small piece after soaking. It should be lightly seasoned, not salty. This makes all the difference in the final dish! 
• Cook the onions low and slow. They should be soft, sweet, and almost silky, not browned. This creates the flavour base that everything else builds on.
  Use gentle heat once the eggs go in. Turn the heat down low, and fold the eggs in slowly. You want them just set and creamy, not scrambled.
• Remove the pan from the heat early. The residual heat will continue cooking the eggs. Taking it off a little sooner keeps the texture soft and glossy, preventing them from overcooking. 
• Season at the end. Between the cod, olives, and pimenta moída, there’s already a lot of flavour and quite a bit of salt. Taste the dish as you cook, and adjust the seasonings as needed.

Possible Variations

Every family has their own way of making bacalhau à Brás. So, feel free to get creative. Some tasty variations include: 

• Making it extra creamy. Add an extra splash of milk to the eggs, or remove the pan from the heat a bit earlier for a softer, silkier texture.
• Add more onion. Some families prefer a heavier onion base for extra sweetness and depth.
• Skip the olives. Olives are traditional, but if you’re not a fan, you can leave them out. The dish will still be tasty! 
• Make it spicier. Increase the pimenta moída, or add a pinch of piri-piri if you like a little more heat.
  Add fresh herbs. Parsley is classic, but a small handful of chopped cilantro also works well.
• Try a lighter potato ratio. Use slightly less batata palha if you prefer a more egg-forward, creamy dish.
• Use homemade batata palha. If you have the time, frying your own thin-cut potatoes adds extra crunch and flavour.

My Favourite Ways to Serve

I always serve my bacalhau à Brás straight from the pan, while it’s still hot, creamy, and glossy. 

A sprinkle of fresh parsley, a few black olives on top, and a final drizzle of olive oil is all it really needs. In my family, we pair it with lots of crusty bread on the side to scoop up every last bite.

However, if you want to add a few sides, try pairing the dish with a side salad, sliced tomatoes tossed with olive oil and salt, and steamed or sautéed veggies.

How to Store and Reheat

I highly recommend serving your bacalhau à Brás right away while it’s still warm. However, if absolutely necessary, you can store leftovers in an airtight container in the fridge for 2-3 days. 

To serve, reheat leftovers in a pan over low heat on the stovetop, stirring frequently. Add a splash of milk or olive oil as needed to help bring some of the creaminess back to the eggs. 

FAQs

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