Cod à Brás
One of Portugal's most popular cod dishes. Shredded salt cod with shoestring potatoes, eggs, and black olives. A Lisbon classic.
📖 The Story
Bacalhau à Brás was born in the second half of the 19th century in Bairro Alto, one of Lisbon's oldest neighborhoods. Legend has it that a tavern owner named Brás created it to use up leftover salt cod and fried potatoes. Over time, this humble dish became one of Portugal's most iconic, representing the perfect union of the sea (the cod) and the land (the potatoes). The "à Brás" technique became so popular that it's now used with other ingredients like mushrooms, chicken, or sardines.
🧺 Ingredients
- 400g desalted and shredded salt cod
- 400g thin shoestring potatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 eggs
- Black olives
- Chopped parsley
- Olive oil
- Salt and pepper to taste
👨🍳 Instructions
- 1
In a large skillet, heat olive oil and sauté the onion and garlic until translucent.
- 2
Add the shredded cod and cook for 5 minutes.
- 3
Add the shoestring potatoes and mix well.
- 4
Beat the eggs in a bowl and season with salt and pepper.
- 5
Lower the heat and pour the eggs over the cod mixture.
- 6
Stir gently until the eggs are creamy but not fully cooked.
- 7
Remove from heat, add the olives and garnish with parsley.
- 8
Serve immediately.