Bacalhau à Brás Recipe
8th May 2021
Selene Genovesi

Bacalhau à Brás Recipe! As promised on our last blog post, a super easy adaptation to recreate this delicious, quick, flavoursome Portuguese dish.


  1. 120g Bacalhau (salted cod)
  2. 250g potatoes
  3. 100g sliced onions
  4. 3 eggs
  5. 100 ml olive oil
  6. Parsley
  7. Salt and pepper
  8. Frying oil


  1. Cover the bacalhau with cold water for at least 2 days, changing the water every 12 hours. Once the fish is rehydrated, we can start with our recipe.
  2. Peel your potatoes and cut them. The traditional shape will be matchsticks, but I have cut them in small chunks.
  3. Deep fry them until crispy and remove from the oil.
  4. Now drain the fish and cut it in chunks, cooking it in a pan with olive oil, onions and parsley.
  5. Cook everything until tender, then put in the potatoes.
  6. Beat the 3 eggs in a bowl and add salt and pepper, then add it to the mixture in the pan, slowly stirring in a continuous movement.
  7. When the eggs are creamy, remove from the heat and place in your favourite plate.
  8. Add olives and parsley, sit down and enjoy!

Should you want to pair an alcoholic beverage, I would suggest Branco Alentejo, very similar to Chardonnay, a fresh and medium-bodied wine made with a selection of grape varieties from the Alentejo region, on the east of the capital Lisbon.

Senhoras e senhores, bom apetite!