Bacalhau a bras, a delicious lunch, dinner, or even brunch dish is from the classic restaurant Bota Alta, in Lisbon’s Bairro Alto district.
Bacalhau a Bras ~ Salt Cod, Potatoes & Eggs
This delicious lunch, dinner, or even brunch dish is from the classic restaurant Bota Alta, in Lisbon's Bairro Alto district.
Ingredients
- 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
Instructions
- 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.
An LC Original
View More Original RecipesNutrition
Serving: 1 portionCalories: 572 kcalCarbohydrates: 24 gProtein: 59 gFat: 26 gSaturated Fat: 5 gMonounsaturated Fat: 16 gTrans Fat: 1 gCholesterol: 363 mgSodium: 5738 mgFiber: 2 gSugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe © 2018 David Leite. Photo © 2018 David Leite. All rights reserved.
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.
I loved this dish when I had it in Portugal. Can it be made sign fresh cod? I have some leftover cod that was cooked on the grill.
Mary, you can make it with fresh cod, it just won’t have that same flavor and texture.
I really, really want to make this, but being a person who does not eat onions, I’m debating whether to just leave it out, or substitute something, like celery and a tiny amount of spring onions. Would the dish be anything like itself without onion?
Nathaniel, I hear you when it comes to an ingredient you simply don’t like. This recipe wouldn’t be the same without some form of onion. Spring onions should work. Celery, on the other hand, doesn’t. It doesn’t figure much in Portuguese cooking.
I’d agree. For a recipe with what is, really, only 5 ingredients* (salt cod, potatoes, eggs, onions, and olives), if you remove or replace one, it will make a massive difference.
I’d definitely add garlic too. David Leite, any particular reason for leaving it out?
*plus salt, pepper, olive oil, etc… but these are in pretty much all recipes, right? 🙂
Eduardo, the recipe I got didn’t call for garlic, but there’s no reason not to throw in a clove or two, minced!
I seem to recall that this Portuguese dish with bacalhau had fried rice in it???
Roz, this recipe has always featured eggs, salt cod, and potatoes. There are rice and salt cod dishes, though, but not this recipe.
Absolutely delicious! Never heard of this dish until I tried it at a Portuguese restaurant and then went hunting for a recipe. So glad I found yours as it’s just perfect! Thanks! I put about 2/3 of the potatoes in with the eggs then sprinkle the rest on top for some crunch! Best of both world!
You’re welcome, Lucy! We’re so pleased that you tried it and loved it. Can’t wait to hear what you try next.