Portuguese Bacalhau Brs Salt Cod and Potatoes
Dive into the heart of Portuguese cuisine with Bacalhau à Brás, a comforting and flavorful dish that showcases the timeless pairing of salt cod and potatoes. This classic recipe combines tender, shredded salt cod with crispy, golden matchstick potatoes, all brought together with soft, creamy scrambled eggs. Sautéed onions and garlic infuse the dish with rich, aromatic depth, while a sprinkle of fresh parsley adds a burst of color and freshness. Black olives serve as a bold finishing touch, offering a briny balance to the savory flavors. Whether you're exploring international flavors or craving traditional Portuguese food, this Bacalhau à Brás recipe is a perfect choice for a hearty and satisfying meal. Plus, the make-ahead steps and straightforward cooking process make it an approachable way to enjoy authentic Portuguese salt cod at home.
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Recipe Information
Ingredients
- 500 grams salt cod (bacalhau)
- 4 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 500 grams waxy potatoes
- 6 eggs
- 2 tablespoons fresh parsley
- 12 black olives
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 250 milliliters vegetable oil (for frying potatoes)
Instructions
Begin by prepping the salt cod: Soak the salt cod in cold water for 24-48 hours to remove excess salt, changing the water 2-3 times during this period. After soaking, drain and pat dry.
Shred the salt cod into smaller pieces using your hands or a fork to make it easier to work with. Set it aside.
Peel the potatoes and cut them into matchstick-sized pieces (about 3 mm thick). Soak the cut potatoes in cold water for 10 minutes to remove excess starch, then drain and pat them dry with a clean towel.
Heat the vegetable oil in a deep skillet or pot over medium heat. Once the oil is hot, fry the potatoes in batches until they are golden and crispy. Remove them with a slotted spoon and drain them on paper towels. Set aside.
Peel and thinly slice the onion. Mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for another minute, stirring frequently.
Add the shredded salt cod to the skillet with the onions and garlic. Stir well and let it cook for 5-7 minutes until the cod is heated through and lightly golden.
In a medium bowl, beat the eggs with the salt and black pepper.
Lower the heat of the skillet to medium-low. Add the crispy fried potatoes to the salt cod mixture and toss gently to combine.
Pour the beaten eggs over the mixture in the skillet. Stir gently but constantly to scramble the eggs and evenly coat the potatoes and cod. Cook just until the eggs are softly set, ensuring they don’t overcook and become dry.
Remove the skillet from the heat and sprinkle the dish with chopped fresh parsley.
Transfer the Bacalhau à Brás to a serving dish and garnish with black olives. Serve immediately and enjoy!
Nutrition Facts
Calories |
5957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.5 g | 660% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 53560 mg | 2329% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 14.6 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 1933 mg | 149% | |
| Iron | 116.2 mg | 646% | |
| Potassium | 4549 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
