Bacalhau à Bras

Bacalhau à Bras Traditional Recipe

How to prepare bacalhau à bras, one of the most famous Portuguese recipes: a traditional dish made with salt cod, potatoes and eggs.

05 April, 2012
Average: 4.1 (27 votes)

serves for

4

total time

0 HR 40 MIN

ingredients

Salt Cod
400 g
Potatoes
500 g
Onion
1, large
Garlic
1
Eggs
6
Pepper
To taste
Parsley
To taste
Oil
To taste
Salt
To taste
Black Olives
To taste

How to prepare a delicious Portuguese Bacalhau à Bras

Step 01

To prepare the Portoguese Bacalhau à bras recipe, start having soaked the salt cod, then remove the skin and bones, and break it apart with your hands.

Step 02

Meanwhile, cut the potatoes into matchsticks by first cutting a small slice off the potato to give it a flat base, then cutting the potato lengthwise into slices, which is then laid flat and cut into matchsticks. Cut the onion into fine rings using a similar technique of first taking a thin slice off the side of the onion to keep it from rolling while you cut the rings. 

Step 03

Fry the potatoes in a pan and set them to one side, drying them on kitchen paper. If you’re not sure how to go about this step, glean some fried spud smarts from this video.

Step 04

At the same time, in a deep pan, sweat the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.

Step 05

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper. Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette.

Step 06

The bacalhau à bras has to be served hot, with parsley and black olives.

 

More cod to applaud

Take your fish and run with it all the way to India, where you slather it in coconut curry sauce. The secret ingredient? A fungus that goes by the names of wood ear, jelly ear, or even 'common ear fungus', which we promise tastes infinitely better than it sounds.

But if you’re on the hunt for a dish more elegant, at least in name, look no further than cod tartare with black sesame and shoots. The recipe uses teacups as a mould and combines simple ingredients for a meal as civilised as it is scrumptious.

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