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Portuguese Bacalhau à Brás Recipe


If you’ve ever wanted to experience the delicious flavors of Portugal right in your own kitchen, then you’re in for a treat with this Portuguese Bacalhau à Brás Recipe. This classic dish is packed with savory ingredients and a rich history that’s sure to impress your taste buds. Let’s dive into the origins and preparation of this mouthwatering recipe!

Origin and History Of This Recipe:

The Portuguese Bacalhau à Brás Recipe has its roots in traditional Portuguese cuisine. Bacalhau, or dried salted cod, has been a staple in Portuguese cooking for centuries due to the country’s proximity to the Atlantic Ocean. Legend has it that this dish was created by a humble cook named Gaspar Henriques, who combined leftover codfish with potatoes, eggs, and onions to create a flavorful and satisfying meal. Today, Bacalhau à Brás remains a popular dish in Portugal and is enjoyed by locals and visitors alike.

Things To Expect In This Post Article:

In this post, we will explore the rich history and origins of the Portuguese Bacalhau à Brás Recipe, provide a list of all the ingredients you’ll need to make this dish at home, walk you through the step-by-step preparation process, and offer tips and tricks for enhancing the flavor of this classic recipe.

Ingredients List:

  • 1 pound of dried salted cod (bacalhau)
  • 4 large potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 4 cloves of garlic, minced
  • 1/2 cup of olive oil
  • 4 eggs
  • Salt and pepper to taste
  • Fresh parsley for garnish

Preparation Steps:

  1. Soak the dried salted cod in cold water for 24-48 hours, changing the water every few hours to remove excess salt.
  2. Boil the cod for 10-15 minutes, then flake it into small pieces.
  3. In a large skillet, sauté the onions and garlic in olive oil until golden brown.
  4. Add the sliced potatoes and cook until they are tender.
  5. Add the flaked cod to the skillet and mix well with the potatoes and onions.
  6. In a separate bowl, beat the eggs and pour them over the cod mixture, stirring gently until the eggs are cooked.
  7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Cooking Time & Servings:

This Portuguese Bacalhau à Brás Recipe serves 4 and can be prepared in approximately 45 minutes.

Personal Touch:

Growing up in a Portuguese household, Bacalhau à Brás was always a special treat for me. The aroma of the dish cooking in the kitchen would fill the house with warmth and anticipation. Now, I love sharing this recipe with friends and family to continue the tradition and spread the love of Portuguese cuisine.

Nutritional Information:

  • Calories per serving: 380
  • Fat: 20g
  • Cholesterol: 195mg
  • Protein: 27g
  • Carbohydrates: 24g
  • Fiber: 2g

Health Conditions And People To Avoid This:

While Bacalhau à Brás is a delicious and nutritious dish, it is not suitable for individuals with high blood pressure or those on a low-sodium diet due to the salt content of the dried cod. Additionally, individuals with fish allergies should avoid this recipe.

Nutrition and Benefits To The Body:

Cod is a great source of lean protein and omega-3 fatty acids, which are essential for heart health and brain function. Potatoes provide complex carbohydrates for energy, while eggs offer a range of vitamins and minerals like Vitamin D and choline for overall health.


While cod is a nutritious and delicious ingredient, excessive consumption of salted dried cod can lead to high sodium intake, which may increase the risk of high blood pressure and other health issues. Eating in moderation is key to enjoying the benefits of this dish.

Tips and Tricks:

  • For a lighter version of the dish, you can use olive oil cooking spray instead of traditional olive oil.
  • Add diced tomatoes or bell peppers for an extra burst of flavor and color.
  • Serve Bacalhau à Brás with a side of sautéed greens or a fresh salad for a balanced meal.

Equipment Needed:

  • Large skillet
  • Cutting board and knife
  • Mixing bowls
  • Wooden spoon or spatula

Variations or Substitutions:

If you’re vegetarian, you can substitute the dried cod with tofu or mushrooms for a plant-based version of this dish. Additionally, you can add olives or capers for a briny touch, or red pepper flakes for a spicy kick.

Serving Suggestions:

Serve Bacalhau à Brás hot with a side of crusty bread or rice for a complete and satisfying meal. Pair it with a glass of crisp white wine or a refreshing Portuguese beer for a true taste of Portugal.

Storage and Reheating Instructions:

Store any leftovers of Bacalhau à Brás in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or reheat on the stove until warmed through, adding a splash of water to prevent drying out.


I hope you enjoy making and savoring this Portuguese Bacalhau à Brás Recipe as much as I do. It’s a dish that truly captures the essence of Portuguese cuisine and is perfect for sharing with loved ones. Feel free to experiment with different ingredients and flavors to make it your own. Happy cooking!

Frequently Asked Questions (FAQs):

  1. Can I use fresh cod instead of dried salted cod for this recipe?
    Yes, you can substitute fresh cod for dried salted cod in this recipe. Simply adjust the cooking time accordingly to ensure the fish is cooked through.
  2. Are there any vegetarian alternatives to dried salted cod for this dish?
    Tofu or mushrooms can be used as vegetarian alternatives to dried salted cod. Both options offer a similar texture and can absorb the flavors of the dish well.
  3. Can I freeze Bacalhau à Brás for later consumption?
    While it’s best enjoyed fresh, you can freeze Bacalhau à Brás in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
  4. What other garnishes can I use besides parsley?
    Chopped cilantro, green onions, or a sprinkle of paprika can also be used as garnishes for Bacalhau à Brás to add extra flavor and visual appeal.
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