Go Back
+ servings
panela com bacalhau a brás típico prato de bacalhau de portugal

Bacalhau à Brás - Authentic and Easy

4.50 from 10 votes
Bacalhau à Brás (Cod à Brás) is a simple recipe from the Portuguese cuisine, but it explores all the flavours of its ingredients, resulting in a classic dish full of personality.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Adjust servings


  • 600 g desalted codfish
  • 200 g straw potato
  • 6 eggs
  • 1 onion - sliced
  • 4 garlic cloves
  • 2 bay leaves
  • black olives
  • olive oil
  • parsley - chopped
  • salt
  • black pepper


Cook and shred the codfish:

  • Take a pan of water, bay leaves, and 2 cloves of garlic to boil;
  • As soon as it boils, add the codfish;
  • When it boils again, turn off the heat and set it aside for 15 minutes;
  • Remove the cod from the water and let it cool;
  • Once cooled, remove the skin and bones and shred the cod.

Prepare the Bacalhau à Brás:

  • Heat a frying pan over low heat in olive oil and saute the onion and 2 cloves of chopped garlic;
  • Add the shredded cod and cook for a few minutes;
  • Add the potatoes, mixing carefully;
  • In a separate bowl, beat the eggs lightly with the help of a fouet;
  • Add half of the beaten eggs to the codfish stew, mixing well;
  • Season with salt and black pepper to taste and let the eggs cook, always stirring the mixture;
  • Turn off the heat and mix in the rest of the eggs;
  • Sprinkle the dish with parsley and black olives;
  • Serve it hot.
Tried this recipe? Share with us!Mention @foodandroad_ or tag #foodandroad!