Bacalhau à Brás
Join the family celebration with a warm dish of Bacalhau à Brás, a true taste of Portugal.
On a lively Sunday afternoon at a beloved tasca in Lisbon, the joy of family and friends fills the air. Gathered around rustic wooden tables, everyone is ready to dig into the star of the meal: Bacalhau à Brás. This cherished dish hails from the Alentejo region and features a comforting mix of shredded salt cod, crispy potatoes, and fluffy eggs. It's the kind of food that makes any family gathering feel special, often enjoyed after a day of celebrating.
With each mouthful, you can almost feel the warmth of the sun and the love that goes into every bite. Bacalhau à Brás isn’t merely a dish; it’s a beautiful tradition, a way to connect generations over a shared meal. Whether you’re at a lively festival or just enjoying a cozy dinner at home, this dish truly reflects the welcoming nature of Portuguese culture.
Ingredients · 4 servings
- 300 g salt cod (soaked)
- 200 g potatoes (julienned)
- 4 large eggs
- 150 g onions (finely chopped)
- 100 ml extra-virgin olive oil
- Black olives (for garnish)
- Fresh parsley (for garnish)
Method
- Drain and shred the soaked salt cod into small pieces.
- In a pan, heat the olive oil and sauté the chopped onions until translucent.
- Add the shredded cod to the pan and cook for a few minutes until heated through.
- Fry the julienned potatoes in a separate pan until golden and crispy.
- In a bowl, beat the eggs and season with salt and pepper.
- Combine the cod mixture with the fried potatoes, then pour the beaten eggs over everything.
- Stir gently until the eggs are cooked and everything is well mixed.
- Serve hot, garnished with black olives and fresh parsley.