A classic Portuguese recipe, bacalhau a bras mixes salt cod, potatoes, and eggs into a creamy dish topped with olives and parsley. It’s a favorite of old Portugal.
Bacalhau a bras, a delicious lunch, dinner, or even brunch dish is from the classic restaurant Bota Alta, in Lisbon’s Bairro Alto district.
☞ Table of Contents
Bacalhau a Bras ~ Salt Cod, Potatoes & Eggs
- 1 pound dried salt cod soaked overnight and cooked
- 7 tablespoons olive oil divided
- 1 1/2 pounds russet potatoes peeled, cut into matchstick-size strips (about 6 cups)
- 1 large onion thinly sliced
- 1 bay leaf
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons chopped flat-leaf parsley leaves divided
- 18 black or green olives
- Flake the fish, discarding any bones.
- Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.
- Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf.
- Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes.
- Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes.
- Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.
Where can I find bacalhau?
Salt cod is available at Portuguese markets, Italian markets as baccalà, and at Spanish markets as bacalao.
Our favorite supplier is Portugalia Marketplace in Fall River, MA. They have amazing Norwegian salted cod, which is what I get everything I visit my mom. But if you aren’t in the South Coast region of Massachusetts, Portugalia ships.
Originally published May 10, 2007