Bacalhau a Brás - Portuguese Salt Cod Recipe

Welcome to the heart of Portuguese comfort food! If you've ever wondered about the magic behind ``traditional Portuguese dish`` recipes, you're about to discover a true classic: Bacalhau a Brás. This beloved ``salted cod fish`` recipe isn't just a meal; it's a culinary hug, deeply rooted in the vibrant food culture of Portugal.
Originating from Lisbon, Bacalhau a Brás is a testament to the country's ingenious use of ``bacalao salt cod``. It masterfully combines tender, flaked ``salted cod fish`` with thinly fried potatoes and scrambled eggs, all brought together with aromatic onions and a generous drizzle of ``Portuguese olive oil``. It's a dish that embodies simplicity, flavor, and tradition, making it a staple in homes and restaurants across Portugal. Whether you're a seasoned chef or just starting your journey into ``recipes from Portugal``, this guide will help you create an authentic, mouth-watering Bacalhau a Brás that will transport you straight to the sunny streets of Lisbon. Get ready to learn to prepare Bacalhau a Brás and discover why this ``Portuguese dish`` remains a timeless favorite!

Ingredients

• 1 lb (approx. 450g) salted cod fish (bacalhau), pre-soaked and desalted
• 2 lbs (approx. 900g) Yukon Gold or Russet potatoes
• 1 large onion, thinly sliced
• 3-4 cloves garlic, minced
• ½ cup ``Portuguese olive oil``, divided (or more, as needed for frying and sautéing)
• 6-8 large eggs, beaten
• ¼ cup fresh parsley, chopped, plus more for garnish
• Freshly ground black pepper, to taste
• Optional: A squeeze of lemon juice for serving
• Optional: Black olives for garnish

Directions

1. 1. Prepare the Salted Cod
2. Desalt the Cod: If your ``bacalao salt cod`` is not already desalted, begin this process 12-24 hours in advance. Place the cod in a large bowl and cover with cold water. Change the water every 3-4 hours, or at least 3-4 times in total, soaking overnight in the refrigerator. This step is crucial for reducing the saltiness to a palatable level.
3. Boil & Shred: Once desalted, drain the cod. Place it in a pot, cover with fresh cold water, and bring to a gentle simmer over medium heat. Simmer for about 5-7 minutes, or until the cod is opaque and flakes easily. Do not boil vigorously, as this can toughen the fish.
4. Flake the Cod: Drain the cod and let it cool slightly. Carefully remove any skin and bones. Using two forks, shred the cod into small, delicate flakes. Set aside.
5. 2. Prepare the Potatoes
6. Peel & Cut: Peel the potatoes and cut them into very thin strips, resembling matchsticks (julienne style). You can use a mandoline for consistency if you have one.
7. Fry the Potatoes: In a large, deep skillet or pot, heat enough ``Portuguese olive oil`` (about ¼ - ½ cup) over medium-high heat to generously cover the bottom for frying. Once hot, add the potato strips in batches, if necessary, to avoid overcrowding the pan. Fry until they are golden brown and crispy.
8. Drain: Remove the fried potatoes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt if needed (remember the cod is already salty).
9. 3. Cooking the Dish
10. Sauté Aromatics: In the same skillet (or a clean one), drain most of the oil, leaving about 2-3 tablespoons. Add the thinly sliced onion and sauté over medium heat until soft and translucent, about 5-7 minutes.
11. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
12. Combine with Cod & Potatoes: Add the shredded ``salted cod fish`` to the pan with the onions and garlic. Sauté for 2-3 minutes, gently stirring to combine the flavors. Then, carefully fold in the fried potatoes.
13. Add Eggs: Pour the beaten eggs evenly over the cod and potato mixture. Stir gently and continuously until the eggs are just set, cooked through but still soft and creamy. You don't want them dry and rubbery. This usually takes about 2-4 minutes.
14. 4. Finishing Touches
15. Season & Garnish: Remove the pan from the heat. Stir in the fresh chopped parsley and season with freshly ground black pepper to taste. A squeeze of fresh lemon juice is optional but can brighten the flavors.
16. Serve: Transfer the Bacalhau a Brás to a serving platter. Garnish with additional fresh parsley and a few black olives. Serve immediately and enjoy this delightful ``traditional Portuguese dish``!