Bacalhau à Brás

Description

Bacalhau à Brás - Authentic recipe from Portugal. Ready in 50 min. Try it now!

1. 1

   Soak 400 g bacalhau (salt cod) overnight in cold water, changing the water several times. Boil, let cool, remove the bones and flake finely. Cut 300 g potatoes into very thin matchsticks and fry until golden brown.

   ⏱️ approx. 35 min

   💡 Tip: This is a second version of Bacalhau à Brás. Soaking the salt cod is essential — at least 24–48 hours, changing the water several times. The fine potato matchsticks (Batatas Palha) are the characteristic element.

2. 2

   Gently sauté 2 onions in 100 ml of olive oil over medium heat until soft. Add 2 garlic cloves. Stir in the flaked bacalhau and cook briefly.

   ⏱️ approx. 12 min

   💡 Tip: Really soften the onions until translucent — do not caramelise. They should be sweet and tender, not browned. The olive oil is the base of this typically Portuguese preparation.

3. 3

   Add 4 beaten eggs to the pan and stir over low heat until just creamy and barely set (not firm). Fold in the potato matchsticks. Garnish with 50 g black olives and parsley. Serve immediately.

   ⏱️ approx. 8 min

   💡 Tip: Keep the eggs creamy and moist — do not cook them into firm scrambled eggs. Fold in the potato matchsticks at the very end so they stay crispy. Serve immediately.