The Recipe · No.814 · Bacalhau à Brás

Bacalhau à Brás, and Where to Source It

Soak the salt cod a full day, changing the water, to pull the salt back to seasoning. Fry the potatoes and cod separately, then bind the whole thing with just-set scrambled eggs off the heat so it stays creamy, never dry.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min (plus soak)
Cook25 min
Makes4 servings
CuisinePortuguese
Cook it with
Stovetop
Can you make Bacalhau à Brás in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Part One
The Ingredients — and where to get them
Salt cod
Soaked 24 hours with water changes to draw out the salt. A quality salted cod is worth it.
1 lb
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Potatoes
Cut into thin straws and fried crisp. A good frying potato holds up.
4 large
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Onions
Sliced thin and softened in olive oil. Fresh, bought local.
2 large
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Eggs
Scrambled soft and folded in to bind, never overcooked. Deep-gold pasture yolks enrich it.
4
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Olives and parsley
Black olives and chopped parsley to finish. Good brined olives.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Prep the codBoil the soaked cod briefly, then flake it, removing skin and bone.
  2. Fry the potatoesFry the potato straws until golden and crisp.
  3. Soften the onionsCook the onions and garlic soft in olive oil, then add the cod to warm through.
  4. Bind with eggFold in the potatoes and beaten eggs off the heat, stirring until just creamy. Top with olives and parsley.
Part Three
The Toolkit

Large skillet · Frying pot · Slotted spoon

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