Bacalhau à Brás — kod asin & telur khas Portugal
Lisbon's most beloved salt cod dish: flaked bacalhau folded with sweet softened onions and crisp matchstick potatoes, bound at the last moment with beaten egg into a soft, golden scramble. Finished with black olives and parsley — quick, humble and utterly delicious, the ultimate proof of Portugal's devotion to cod.
Soak salt cod for 24–36 hours (changing the water) to desalt, then poach briefly and flake, removing skin and bones. Slowly soften lots of sliced onion and garlic in olive oil. Add crisp matchstick (straw) potatoes — fried or shop-bought — and the flaked cod. Off the heat, fold in beaten eggs and stir gently until just creamy and softly set, never dry. Finish with black olives and chopped parsley.
- Desalt the cod properly (24–36 hours, changing the water) so the dish is savoury, not salty.
- The egg should stay soft and creamy — add it off the heat and stir gently; overcooked egg ruins it.
- Use crisp straw (matchstick) potatoes and fold them in near the end so they keep some bite.
Equipment
- Large frying pan
- Bowl (for soaking)
- Slotted spoon
Bahan
Cod & base
- 400 g salt cod (bacalhau), soaked and flaked
- 2 onions, thinly sliced
- 3 garlic cloves, sliced
- 45 ml olive oil
- 1 bay leaf
To bind & finish
- 200 g straw potatoes (batata palha), fried matchsticks
- 6 eggs, beaten
- Black olives, chopped parsley
- Black pepper (salt only if needed)
Cara membuat
- LANGKAH01
Soak the salt cod in cold water in the fridge for 24–36 hours, changing the water 3–4 times, until desalted. Poach briefly in water, then drain, and flake, removing all skin and bones.
- LANGKAH02
Gently cook the sliced onion, garlic and bay in olive oil over low heat until very soft and sweet, about 12 minutes — don't rush or brown them.
- LANGKAH03
Stir the flaked cod into the onions and warm through. Add the crisp straw potatoes and toss to combine.
- LANGKAH04
Take the pan off the heat (or keep it very low). Pour in the beaten eggs and fold gently and constantly until they're just creamy and softly set — moist, never dry or rubbery.
- LANGKAH05
Season with black pepper (and salt only if needed). Scatter with black olives and plenty of chopped parsley, and serve immediately.
Make ahead
Desalt and flake the cod (1–2 days) and soften the onions ahead. The final assembly with egg and straw potatoes takes minutes and must be done just before serving for the right creamy texture.
Storage
Best eaten immediately while the egg is creamy — it doesn't reheat well (the egg toughens and the potatoes soften). Desalted, flaked cod keeps 2 days refrigerated, so prep that ahead and assemble fresh.
Variations
Bacalhau à Gomes de Sá
A baked cousin with sliced (not straw) potatoes, onions, eggs and olives, baked rather than scrambled.
Homemade straw potatoes
Cut potatoes into fine matchsticks and fry until crisp instead of using shop-bought batata palha.
Extra olives and parsley
Go generous on the black olives and parsley — they balance the richness.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
How long do I soak salt cod?
Usually 24–36 hours in cold water in the fridge, changing the water 3–4 times, depending on the thickness of the cod. This desalts it and rehydrates the flesh. Taste a small piece — it should be pleasantly savoury, not salty — before cooking.
Can I use fresh cod instead of salt cod?
It won't be the same dish — salt cod (bacalhau) has a distinctive firm texture and deep savoury flavour that defines bacalhau à Brás. In a pinch you can use poached fresh cod with extra seasoning, but the character will be milder and looser.
How do I keep the eggs creamy?
Add the beaten eggs off the heat (or over the lowest heat) and fold gently and continuously, pulling the pan away as soon as they're softly set. The residual heat finishes them. Bacalhau à Brás should be moist and creamy — overcooked, dry egg is the classic mistake.
What are straw potatoes (batata palha)?
Very fine matchstick potatoes fried until crisp — like thin shoestring fries. They give the dish its texture. You can buy them ready-made (batata palha) in Portuguese and Brazilian shops, or cut and fry your own.
What's the difference from Bacalhau à Gomes de Sá?
Both are classic Portuguese cod-and-potato dishes, but à Brás binds flaked cod and straw potatoes with soft scrambled egg in a pan, while à Gomes de Sá layers sliced potatoes, cod, onion and egg and bakes it. À Brás is quicker and creamier.
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