Bacalhau a Bras Recipe

The exact origin of this dish is unknown, but the consensus is that this originated in the Bairro Alto neighbourhood in Lisbon. This is a simple dish that showcases cod, Portugal’s best-known fish.



  • 14 oz. (400g) salted cod
  • 1 lb. (500g) potatoes, cut into French fries or shoestrings
  • 1 large onion
  • 1-2 large garlic cloves
  • 6 eggs
  • Pepper, to taste
  • Parsley, to taste and for garnish
  • Olive oil
  • Salt, to taste
  • Olives, preferably green olives marinated in vinegar



  1. Soak salted cod, at least overnight and up to 3 days, changing water everyday.
  2. Boil fish in water for 15 min, then remove skin and bones. Tear fish into small pieces.
  3. In deep pan, cook onions and garlic on low heat with olive oil until golden.
  4. Add cod and cook 2-3 minutes until olive oil is absorbed.
  5. Add potatoes and stir in eggs. Do not let combination solidify.
  6. Place mixture in dish and garnish with olives and parsley.