O Bacalhau à Brás é um dos pratos mais emblemáticos e consensuais da cozinha portuguesa. Esta receita combina na perfeição a textura cremosa dos ovos, o sabor inconfundível do bacalhau desfiado e a crocância da batata palha, criando uma refeição reconfortante e irresistível. É um prato que une famílias à mesa e que representa a alma da gastronomia lisboeta.

Ingredientes

  • 750 g de bacalhau demolhado
  • 750 g de batatas
  • 3 cebolas médias
  • 6 dentes de alho
  • 3 dl de azeite virgem
  • 6 ovos
  • Sal e pimenta preta moída na ocasião
  • Salsa picada q.b.

Preparação

  1. Escaldei o bacalhau demolhado e deixei arrefecer.
  2. Descasquei e cortei as batatas em palitos muito finos.
  3. Descasquei e cortei as cebolas em rodelas finíssimas.
  4. Alourei os alhos no azeite e retirei-os.
  5. Escorri, sequei as batatas e fritei-as ligeiramente no azeite. Retirei-as.
  6. No mesmo azeite, fritei a cebola até alourar. Reservei.
  7. Desfiei o bacalhau e fritei-o ligeiramente no azeite.
  8. Juntei ao bacalhau as batatas e a cebola, temperei com sal e pimenta e retirei do lume.
  9. Desfiz os ovos com um garfo e misturei-os ao preparado.
  10. Levei novamente ao lume até os ovos coalharem ligeiramente, deixando-os húmidos.
  11. Servi polvilhado com bastante salsa picada.

From the heart of Lisbon’s taverns to your dining table, here is the timeless recipe for a true Portuguese classic.

Bacalhau à Brás (Brás-Style Codfish)

There are few dishes as quintessentially Portuguese as Bacalhau à Brás. This beloved classic is the ultimate comfort food, a harmonious scramble of shredded salt cod, finely sliced onions, hand-cut matchstick potatoes, and creamy eggs. It’s a staple in homes and tascas (taverns) across Portugal, celebrated for its incredible texture and deeply satisfying flavour.

The genius of Bacalhau à Brás lies in the perfect marriage of its components. The key to success is in the details: the potatoes must be cut incredibly thin to ensure they become light and crispy when fried, and the onions should be slowly cooked until soft and sweet. Most importantly, the eggs should be stirred in gently off the heat, then returned to a very low flame just long enough to become creamy and barely set—never dry or overcooked.

While this recipe is perfect in its simplicity, the dish is traditionally garnished with black olives, which add a wonderful briny counterpoint to the richness of the eggs and cod. A generous scattering of fresh parsley is not just a garnish but an essential component, adding a burst of freshness that lifts the entire dish. It’s a masterpiece of texture and flavour that beautifully showcases Portugal’s love affair with cod.

Ingredients

  • 750g desalted salt cod
  • 750g potatoes
  • 3 medium onions
  • 6 cloves of garlic
  • 300ml virgin olive oil
  • 6 eggs
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, to taste

Preparation

  1. Poach the desalted salt cod in simmering water for a few minutes until just cooked. Let it cool, then remove any skin and bones and shred the flesh.
  2. Peel the potatoes and cut them into very thin matchsticks (like potato straws).
  3. Peel the onions and slice them into very thin rings.
  4. In a large, deep frying pan, heat the olive oil. Add the whole garlic cloves and fry until golden to infuse the oil, then remove and discard them.
  5. Ensure the potato matchsticks are very dry. Fry them in batches in the infused oil until lightly golden and crisp. Remove with a slotted spoon and drain on paper towels.
  6. In the same oil, gently fry the sliced onions until soft and golden. Set aside with the potatoes.
  7. Add the shredded cod to the same pan and sauté lightly for a few minutes.
  8. Return the fried potatoes and onions to the pan with the cod. Season with salt and pepper, mix gently, and then remove the pan from the heat.
  9. In a separate bowl, lightly beat the eggs with a fork, just enough to break them up. Pour them over the cod mixture and stir to combine.
  10. Return the pan to a very low heat. Cook, stirring constantly, until the eggs begin to set but remain very moist and creamy. Do not overcook.
  11. Serve immediately, sprinkled generously with plenty of chopped fresh parsley.