One of the hundreds of cod dishes in Portuguese cuisine, created in the Lisbon neighborhood of Bairro Alto, combining the Atlantic fishing tradition with potatoes, a fundamental ingredient after its arrival in Europe.
Mediterranean
Bacalhau à Brás
Bacalhau à Brás tradicional portugués con bacalao, patata paja y huevo, receta auténtica paso a paso.
- Portugal
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 26 g
- Carbohydrates 30 g
- Fat 22 g
Story behind the dish
Preparation
Bacalhau à Brás is a preparation from Portugal with medium difficulty. Reserve about 50 minutes in total (25 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of desalted crumbled cod.
- Have ready: 600 g of straw potatoes (for frying).
- Have ready: 2 onions.
- Have ready: 4 eggs.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crumble the desalted cod into small pieces
Crumble the desalted cod into small pieces, removing bones. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Fry the potato cut into fine julienne strips until golden and crispy.
Fry the potato cut into fine julienne strips until golden and crispy, drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the julienned onion and garlic in olive oil until…
Sauté the julienned onion and garlic in olive oil until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the cod to the sauce and cook for 5 minutes over medium heat.
Add the cod to the sauce and cook for 5 minutes over medium heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Beat the eggs and add them along with the fried potatoes.
Beat the eggs and add them along with the fried potato, stirring over low heat until the egg sets creamy (without drying out completely). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve sprinkled with chopped parsley and black olives.
Serve sprinkled with chopped parsley and black olives. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcook the egg: it should be creamy, not dry.
- Desalt the cod for 24-48 hours, changing the water several times.
Variations
- Bacalhau à Gomes de Sá (with boiled potatoes instead of fried)
- Bacalhau with cream
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