Bacalhau à Brás (Cod, Eggs and Potatoes)

Inspired by the Restaurant a Tarefa in Alentejo, Portugal


There are so many recipes featuring cod in Portugal. This one is simple and delicious! The origin of the name is uncertain but seems to come from Lisbon when a Mister Brás invented it.


Enjoy it with us on our Alentejo tour or try making it at home. Bom apetite! (Bon appetit in Portuguese)  


Ingredients for 4 people:

  • 1 pound dried salt cod (you can use fresh cod instead, but dried cod is traditional)
  • 1/4 gallon water
  • 1 pound potatoes
  • 2/3 cup + 4 Tbsp EVOO 
  • 1 onion thinly sliced
  • 3 eggs
  • 1/2 Tbsp chopped Italian parsley
  • 8-10 black or green olives
  • Salt and pepper to taste


  • Soak the dried salt cod, changing water every 6-8 hours, until sufficiently desalted
  • Bring water to a boil in a pot and cook cod for about 5 minutes
  • Shred the cooked cod and set aside
  • Wash and peel the potatoes, and then cut them into matchstick-size strips
  • Soak the potato sticks in water to remove excess starch, then pat dry in a dish towel
  • Pour 2/3 cup EVOO into a pan, over high heat, and fry potatoes (a small batch at a time, so they don't stick together and get mushy)
  • Drain potatoes from excess oil and set aside on a paper towel
  • Finely chop the onion
  • Pour 4 Tbsp EVOO into a pan, over medium heat, and sauté the onion 
  • Add the shredded cod and combine the two ingredients for a few minutes
  • Add the potatoes and continue to mix
  • Beat the eggs
  • Lower the heat, pour the beaten eggs into the concoction, and continue to stir (avoid making scrambled eggs) until the eggs are mixed in and cooked through
  • Add parsley and olives
  • Adjust with salt and peppet to taste 


We enjoyed this dish in Portugal accompanied by a mixed salad. Bom apetite! (Bon appetit in Portuguese)  



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