Bacalhau à Braz
- Gluten Free
- Energy Kcal 801
- Carbohydrates g 29.5
- of which sugars g 11.9
- Protein g 44
- Fats g 56.33
- of which saturated fat g 13.56
- Fiber g 3.1
- Cholesterol mg 302
- Sodium mg 4544
- Difficulty: Average
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
- Note + the time for desalting the cod
PRESENTATION
Bacalhau à Braz is a Portuguese classic that, honestly, everyone in the country seems to love. It's a real treat, standing out among the many ways—over 300, actually—to prepare baccalà in Portugal. And here's the thing: this dish combines pieces of tender salted cod, perfectly soaked, with soft sautéed onions and thin, crispy potato sticks. Everything gets mixed with eggs, forming a creamy, moist sauce that binds the flavors beautifully. That creamy, almost silky texture? That's what makes Bacalhau à Braz special compared to other salted cod recipes you might find in Spain or France. Legend says it was first crafted by a guy named Bras—he really really nailed it.
You'll find Bacalhau à Braz on family tables, in cozy neighborhood bars, and at big celebrations across Portugal. It's a traditional Portuguese recipe that people cherish because it shows just how creative they can get with simple Bacalhau à Brás ingredients. The blend of crispy potatoes with the moist cod and eggs makes it into true Portuguese comfort food. So satisfying. Perfect when you’re craving something comforting. Plus, if you’re into easy dinners, this dish is spot-on. It's one of those easy Portuguese meals that feels homemade yet a bit special. Once you try Bacalhau à Braz, you'll see why salted cod is so beloved in Portugal. You might even be tempted to explore more, like the sweet pasteis de nata for dessert, or other tasty codfish and potato dishes from all over the country. And really, Portugal knows how to make simple ingredients taste like a rich, golden feast—this recipe is proof of that.
You might also like:
INGREDIENTS
- Codfish 0.9 lb (400 g) - salted
- Potatoes 1.1 lbs (500 g)
- Whole milk 2 ½ cups (600 ml)
- White onions 3
- Black olives to taste - pitted
- Eggs 4
- Garlic 1 clove
- Parsley 1 sprig
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for frying
- Peanut seed oil to taste
How to prepare Bacalhau à Braz
To prepare bacalhau à Braz, start by desalting the cod: put it in cold water for about 24 hours, making sure to change the water 3-4 times 1, and for the last soak, use milk, which will not only soften the fish but also sweeten it 2. If you are using already soaked cod, soak it in milk for an hour. After the indicated time, drain the cod 3, remove the skin and bones (to make this operation easier, immerse the fish for a few minutes in hot water).
Shred the cod with your hands 4 and set aside the flesh. Wash, peel the potatoes, and then first cut them into slices 5 and then into thin sticks of 1/8 inch 6.
Place the potato sticks in a bowl filled with cold water to prevent them from turning brown 7. Chop the garlic and thinly slice the white onions 8, add them along with the garlic to a pan with the oil and cook very gently 9 for at least 10-15 minutes; they should become creamy and not take on color; if necessary, add a tablespoon of hot water.
Meanwhile, drain the potato sticks and dry them on a towel 10, then fry them in plenty of seed oil, making sure the oil maintains a temperature of 340°F-355°F 11. Fry the potatoes a few at a time for a few minutes, then drain them 12,
let them dry on a tray covered with absorbent paper 13 and keep them warm. In the meantime, the onions will have finished cooking and will be soft 14; add the cod pieces 15 and cook for a few minutes.
Meanwhile, beat the eggs with salt and pepper (16-17). Add the fried potato sticks to the pan with the cod 18, stir with a spoon, and turn off the heat.
Also add the beaten eggs 19 and stir again with a wooden spoon 20 to incorporate the eggs well, which should remain creamy (alternatively, you can transfer the mixture to a bowl and then add the eggs so they do not set). Garnish with black olives 21;
finally, finely chop the parsley 22 and add the chopped parsley to season the bacalhau 23. Bacalhau à Braz is ready, serve it immediately at the table and enjoy it hot 24.