Este bacalhau à Brás é um dos pratos mais emblemáticos da culinária portuguesa, criado originalmente no século XIX por Brás de Oliveira, taberneiro de Lisboa. A combinação única de bacalhau desfiado, batata palha crocante e ovos mexidos cria uma harmonia de texturas e sabores que tornou esta receita numa das mais queridas pelos portugueses.

Ingredientes

  • 500gr de Bacalhau desfiado
  • 500gr de Batata palha
  • 3 Cebolas cortadas em finas rodelas
  • 1 Dente de alho finamente picado
  • 8 Ovos com 4 gemas batidos
  • 1 Folha de louro
  • 100ml Azeite
  • 1 Mão cheia de folhas de salsa picada
  • 1 Mão cheia de azeitonas descaroçadas
  • Sal
  • Pimenta

Preparação

  1. Num tacho faça um fundo com o azeite, a cebola, o alho e o louro, até a cebola ficar translúcida.
  2. Acrescente o bacalhau envolvendo muito bem e deixe apurar por breves minutos.
  3. Entretanto frite a batata palha em azeite e junte ao bacalhau envolvendo muito bem.
  4. Adicione os ovos batidos misturando até obter uma textura cremosa, tempere com pimenta preta e retifique de sal.
  5. Perfume com a salsa picada, decore com as azeitonas.

Here’s the English version of this iconic Portuguese dish below

Bacalhau à Brás (Scrambled Cod with Potatoes)

This legendary Portuguese dish represents comfort food at its absolute finest – a perfect harmony of shredded cod, crispy matchstick potatoes, and creamy scrambled eggs that has been warming Portuguese hearts for over a century. Named after its creator, Brás de Oliveira, this Lisbon tavern classic showcases the Portuguese mastery of transforming simple ingredients into something extraordinary.

What makes Bacalhau à Brás truly special is the technique – the timing must be precise to achieve the perfect creamy texture without overcooking the eggs. The key is having all ingredients ready before you start, as the final assembly happens quickly. The contrast between the silky eggs, salty cod, and crispy potatoes creates a textural symphony that’s both sophisticated and deeply satisfying. It’s the kind of dish that tells the story of Portuguese culinary ingenuity in every forkful.

Ingredients

  • 500g shredded cod
  • 500g matchstick potatoes (batata palha)
  • 3 onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 8 whole eggs plus 4 egg yolks, beaten
  • 1 bay leaf
  • 100ml olive oil
  • Handful of chopped parsley
  • Handful of pitted olives
  • Salt
  • Black pepper

Method

  1. In a large pan, create a base with olive oil, onions, garlic and bay leaf until the onions become translucent.
  2. Add the cod, mixing well and allow the flavours to develop for a few minutes.
  3. Meanwhile, fry the matchstick potatoes in olive oil and add to the cod, mixing thoroughly.
  4. Add the beaten eggs, stirring constantly until you achieve a creamy texture. Season with black pepper and adjust salt to taste.
  5. Finish with chopped parsley and garnish with olives.