[Savory Delight] Bacalhau à Brás - A Portuguese Comfort Classic

 

Savory Delight: Bacalhau à Brás - A Portuguese Comfort Classic

Take a culinary trip to Portugal with Bacalhau à Brás, a popular and comforting dish that is a true part of Portuguese cooking. This flavorful and surprisingly simple recipe mixes shredded salt cod (bacalhau) with thinly fried potato sticks, sautéed onions, and scrambled eggs. Together, these ingredients create a delightful mix of textures and savory flavors. It’s a quick and satisfying meal, perfect for a weeknight dinner or a cozy weekend lunch. Enjoy the authentic taste of Lisbon right at your table, designed for two to enjoy.

Preparation Time: 25 minutes (includes soaking/prep for bacalhau, if using dried)

Cooking Time: 20-25 minutes

Total Time: 45-50 minutes

Difficulty Level: Easy to Medium (depending on bacalhau preparation)

Serve: 2

INGREDIENTS 

•         Dried Salt Cod (Bacalhau): 150g (approx. 5.3 oz) - See "Tips & Variations" for fresh/frozen cod option. 

•         Olive Oil: 3-4 tablespoons 

•         Onion: 1 medium (about 100g), thinly sliced 

•         Garlic: 2 cloves, minced 

•         Potatoes: 2 medium (about 300g), preferably suitable for frying, cut into very thin matchsticks (julienne) or use pre-julienned frozen potato sticks 

•         Eggs: 3 large 

•         Fresh Parsley: 2 tablespoons, chopped. 

•         Black Olives: 6-8 (pitted, black olives), sliced or whole 

•         Salt: To taste (be careful, bacalhau is salty) 

•         Freshly Ground Black Pepper: To taste 

Tools & Equipment 

•         Large frying pan or skillet 

•         Small bowl 

•         Slotted spoon 

•         Kitchen towels or paper towels 

•         Sharp knife 

•         Cutting board 

•         Whisk 

INSTRUCTIONS 

Step 1.

Prepare the Bacalhau (Salt Cod): 

•         If using dried salt cod: This step is very important. Rinse the cod well under cold water. Place it in a large bowl, cover with cold water, and refrigerate for 24-48 hours, changing the water 2-3 times a day. Once desalted, drain, and gently simmer the cod in fresh water for 10-15 minutes, or until it flakes easily. Drain again, let it cool slightly, then flake the cod, removing any skin and bones. 

•         If using pre-desalted/frozen cod: Thaw it completely, then gently poach or steam until it flakes easily. Drain and flake. 

Step 2.

Prepare the Potatoes

•         If using fresh potatoes, cut them into very thin matchsticks (julienne). Rinse them well under cold water until the water runs clear to remove excess starch. Pat them dry with kitchen towels. This step is essential for crisp frying. 

•         Alternatively, if using pre-julienned frozen potato sticks, simply prepare them according to the package instructions for frying. 

 Step 3.

Fry Potatoes

•         Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat.  

•         Add the potato matchsticks in batches (if necessary to avoid overcrowding) and fry until golden brown and crispy. 

•         Remove the fried potatoes with a slotted spoon and place them on paper towels to soak up excess oil. Lightly season with salt (remember the cod is salty). 

Step 4.

Sauté the Aromatics

•         In the same frying pan, add the remaining 1 tablespoon of olive oil (if needed). 

•         Add the thinly sliced onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Do not let them brown. 

•         Add the minced garlic and cook for another 1-2 minutes until fragrant. 

Step 5.

Combine Ingredients

•         Add the flaked bacalhau to the pan with the onions and garlic. Mix well and cook for 2-3 minutes to heat through. 

•         Gently fold in the fried potato sticks. 

Step 6.

Add the Eggs

•         In a small bowl, lightly whisk the 3 eggs. 

•         Pour the whisked eggs over the bacalhau and potato mixture in the pan. 

•         Reduce heat to low-medium and scramble gently, stirring constantly with a wooden spoon or spatula, until the eggs are just set but still moist and creamy. Do not overcook. 

 Step 7.

Finish and Serve

•         Remove from heat. Stir in the chopped fresh parsley and sliced black olives. 

•         Taste and adjust the seasoning with salt and freshly ground black pepper if needed. 

•         Serve immediately, garnished with a little extra fresh parsley or a few whole olives. 

Macro Summary (Approximate per serving, very general as it depends on exact ingredients and portions) 

v  Calories: 450-550 kcal 

v  Protein: 30-35g (from bacalhau and eggs) 

v  Carbohydrates: 30-40g (from potatoes and a small amount from onion) 

v  Fats: 25-35g (from olive oil and eggs) 

Note: This is a rough estimate. For precise macros, you would need to calculate based on the specific brands and quantities of ingredients used. 

Tips & Variations 

• Desalting Bacalhau: This step is very important. If not done correctly, your dish will be too salty. For convenience, many supermarkets now sell pre-desalted or frozen cod loins, which greatly shortens prep time. 

• Potato Prep: To make authentic "straw potatoes" (batata palha), use a mandoline or spiralizer to get very thin julienne cuts. Drying them well before frying ensures crispiness. You can also buy ready-made batata palha (straw potatoes) in some specialty stores or online, which is a great shortcut. 

• Egg Consistency: The key is to scramble the eggs just until set and creamy, not dry. They should still be moist. 

• Flavor Boost: A tiny pinch of nutmeg or a very thin slice of bay leaf can be added to the onions while sautéing for a subtle extra layer of flavor. 

• Green Garnish: Don’t skip the fresh parsley; it adds freshness and color that brightens the dish. 

• Spice: A small pinch of red pepper flakes can be added with garlic if you like some heat. 

FAQs 

1Q- My bacalhau à Brás is too salty. What did I do wrong?

A: This means the salt cod was not desalted properly. The desalting process (soaking and changing water for 24-48 hours) is critical to remove excess salt. If using dried cod, be careful with this step. 

2Q- Can I use fresh cod instead of salt cod?

 A: Yes, you can! If using fresh cod, simply poach or steam it until it flakes easily, then flake it according to the recipe. You’ll need to add a bit more salt to the dish overall, as fresh cod won’t be salty. The flavor will be milder but still delicious. 

3Q- How do I prevent my fried potatoes from being soggy?

A: The main culprits are not rinsing off enough starch and not drying them thoroughly before frying. Also, make sure your oil is hot enough and don’t overcrowd the pan, which lowers the oil temperature. Fry in batches if necessary. 

4Q- Can I prepare any parts of this dish in advance?

A: You can desalinate and flake the bacalhau ahead of time (store in the fridge). You can also cut and dry the potato matchsticks a few hours in advance. However, for the best texture and freshness, the assembly and final cooking with eggs should be done just before serving.