Bacalhau recipe in Brass

Among the most popular Portuguese recipes, we find bacalhau à Bras in the first place. Here’s the recipe for the most famous Portuguese specialty, cod!

Heading to Portugal with this Bacalhau’s recipe in Brass. In the land of cod, bacalhau à Bras is The most popular dish among the locals. The combination of cod, onions and potatoes flavored with fresh herbs is fantastic.

in portuguese cuisine fish In general, and cod In particular, it can be cooked in all kinds of sauces. A pancake, brandade, gratin, or main course, Cod is full board.

Discover without further delay the delicious bacalhau à Bras recipe. in the kitchen, You are the leader!


  • 500 gm cod fish
  • 1 kg of potatoes
  • 6 eggs
  • 2 yellow onions
  • 2 cloves of garlic
  • Ten black olives
  • bay leaves
  • 1 bundle parsley
  • olive oil
  • salt pepper



Start the Bacalhau à Bras recipe the day before. This step is necessary. It is used to sweeten cod. In fact, cod is very salty. To remove as much salt as possible from the cod, submerge it in a bowl of water. For the process to be flawless, change the water in the bowl frequently. Cod must be sweetened for 24 hours.


On D-day, rinse the cod with clear water. To prepare the bacalao (cod in Portuguese), remove the skin and bones. Using a fork, chop the cod to the desired consistency when cooked. Reservation.


Prepare the rest of the recipe ingredients. Peel the garlic cloves and onions. Chop the garlic very finely and chop the onion into thin slices. Peel the potatoes and cut them into thin matches (like French fries).


In a hot skillet with a little olive oil, sweat the onions and garlic. Let them color softly.


Once colored, add a few bay leaves depending on flavor.


In a frying pan or skillet, brown the potatoes. Pay attention to the cooking, they should not be cooked like French fries, they should be cooked in advance.


In the skillet, add the onions, garlic, pre-cooked potato matches, and shredded cod.


Cook on medium heat. The ingredients should not stick to the pan.


In a bowl, whisk eggs into an omelette. Add salt and pepper. Chop fresh parsley and add to the bowl. mix up.


Two minutes before the bacalhau à Bras finishes cooking, pour the eggs into the skillet. Good mixing.


Leave to cook for a very short time (about 2 minutes) over very low heat so that it does not stick.


Serve this Portuguese recipe in soup dishes. Garnish this dish with chopped parsley and black olives.


All that remains is to treat yourself to one of the best Portuguese recipes, bacalhau à Bras!

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