About
Bacalhau à Brás is a classic Portuguese dish with a fascinating history that dates back to the Age of Exploration. Portuguese sailors and explorers needed a durable source of protein for their long voyages, and dried and salted codfish, or "bacalhau," proved perfect for the task. This salty staple eventually became a cornerstone of Portuguese cuisine, with hundreds of recipes inspired by its versatility.
Bacalhau à Brás, one of the most beloved bacalhau dishes, originated in Lisbon's Bairro Alto neighborhood. The dish features a savory mix of shredded salted cod, finely chopped onions, and straw-cut potatoes, all scrambled with eggs. Black olives and fresh parsley are usually added as a garnish, offering a burst of color and an extra layer of flavor.
The appeal of Bacalhau à Brás lies in its unique combination of textures and flavors. The salted cod provides a savory depth, the crispy potatoes offer crunch, and the eggs bring everything together with a soft, creamy texture. The onions add a subtle sweetness, while the olives and parsley offer a bright, fresh contrast.
Bacalhau à Brás has become a staple in Portuguese homes, where it's often served at family gatherings, holidays, and other special occasions. While each family might have its unique twist on the recipe, the dish's core essence remains a comforting blend of simple, delicious ingredients. It's also a favorite in Portuguese restaurants and has gained recognition worldwide for its authentic flavors and heritage.
Whether you're in Portugal or cooking in your kitchen, Bacalhau à Brás is a delightful way to experience the history and warmth of Portuguese cuisine. Its easy preparation and satisfying flavors make it a dish worth trying, especially if you're a fan of traditional comfort food with a rich background.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
INGREDIENTS
1 pound salted codfish (bacalhau) - If you can't find it, you can use regular cod or any white fish
3 medium potatoes, good for frying, cut into shoestrings (thin strips)
1 large onion, finely sliced
3 cloves garlic, minced
3 bay leaves
4 large eggs, scrambled
1/2 cup olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Black olives, for garnish

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Instructions
A rich and symbolic salt cod staple from the Iberian nation of Portugal
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Prepare the Salted Codfish:
Soak the salted codfish in cold water for at least 24 hours, changing the water every 4 to 6 hours. This process helps to desalinate the cod and makes it suitable for cooking.
After soaking, drain the codfish and blanch in boiling water for 3-5 minutes. Remove and shred the cod into bite-sized pieces, making sure to take out all the bones.
Prepare the Potatoes:
Peel the potatoes and cut them into thin julienne strips (similar to matchsticks).
In a deep skillet, heat about 1/2 - 1 inch of oil over medium heat. Once the oil is hot, fry the potato strips until golden and crispy, about 5-7 minutes. Remove the potatoes with a slotted spoon and drain on paper towels. Put in the oven to keep warm.
Cook the Onions and Codfish:
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. i was told they should be swimming in olive oil by many Portuguese people.
Add the minced garlic and bay leaves and sauté for another minute until fragrant.
Add the shredded codfish to the skillet and cook for about 2-3 minutes, or until everything gets to know eachother.
Combine the Ingredients:
Reduce the heat to low. Add 1/2 crispy potatoes to the skillet with the cod and onions. Stir to combine.
In a small bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs over the cod and potatoes in the skillet, taking it off the heat and stirring gently to ensure the eggs are evenly distributed.
Cook until the eggs are just set but still soft and creamy. Be careful not to overcook. (this is why you're off the heat).
Add you reserve crunchy potatoes.
Serve the Bacalhau à Brás: Garnish with chopped fresh parsley and black olives.
Serve hot with your favorite Portuguese side dishes, like a simple salad or crusty bread.