Bacalhau à Brás is a classic Portuguese salt cod dish made with pieces of cod, onions, scrambled eggs, and shoestring potatoes. This unpretentious dish was invented by a tavern owner in Lisbon’s Bairro Alto neighbourhood. You simply cannot come to Lisboa without giving it a try! This Codfish Brás Style is not only one of the most popular Portuguese bacalhau dishes, it’s also one of the simplest. Where everything comes together in just under 30 minutes.
An Authentic Bacalhau à Brás
To make an authentic Bacalhau à Brás you only need a few ingredients. The star of the dish is of course the salt cod. You can use any cut of codfish you want; this is also a great dish to use leftovers from another dish such as Bacalhau à Lagareiro.
You will also need your standard codfish recipe ingredients. That is onions, olive oil, garlic, bay leaves, fresh parsley, salt, black pepper, olives, and potatoes. Before you start boiling your potatoes, differently to most cod recipes, Bacalhau à Brás calls for shoestring potatoes instead. They are long, very thin pieces of fried potatoes. You can make it yourself or buy from the shops, in Portugal they are called batata palha. I prefer buying mine to keep things simple, and I’m sure most Portuguese restaurants do the same.
Bacalhau à Brás is a classic Portuguese salt cod dish made with pieces of cod, onions, scrambled eggs, and shoestring potatoes. This unpretentious dish was invented by a tavern owner in Lisbon’s Bairro Alto neighbourhood. You simply cannot come to Lisboa without giving it a try! This Codfish Brás Style is not only one of the most popular Portuguese bacalhau dishes, it’s also one of the simplest. Where everything comes together in just under 30 minutes.
An Authentic Bacalhau à Brás
To make an authentic Bacalhau à Brás you only need a few ingredients. The star of the dish is of course the salt cod. You can use any cut of codfish you want; this is also a great dish to use leftovers from another dish such as Bacalhau à Lagareiro.
You will also need your standard codfish recipe ingredients. That is onions, olive oil, garlic, bay leaves, fresh parsley, salt, black pepper, olives, and potatoes. Before you start boiling your potatoes, differently to most cod recipes, Bacalhau à Brás calls for shoestring potatoes instead. They are long, very thin pieces of fried potatoes. You can make it yourself or buy from the shops, in Portugal they are called batata palha. I prefer buying mine to keep things simple, and I’m sure most Portuguese restaurants do the same.
