Bacalhau à Brás Recipe (Portuguese Cod with Potato & Egg)

Here is a classic Azorean and Portuguese bacalhau dourado dish that I grew up eating, Bacalhau à Brás, Portuguese Cod with Potato & Egg. This bacalhau à brás recipe (Portuguese Cod with Potato & Egg) is super easy and quick to cook up. Enjoy it with some homemade kalamata olive baguettes.

I hope you love this traditional Bacalhau à Brás as much as we do!

Ingredients

• 5 potatoes
• 3 cloves of garlic
• 1 onion (chopped)
• 2 pre-soaked boneless cod pieces
• 6 eggs (beaten)
• 4 cloves of garlic (minced)
• 2 bay leaf
• 4 tablespoons olive oil for cooking
• A sprig of fresh parsley
• 1/2 cup black olives to decorate
• Oil for frying potatoes

Instructions

1. Peel the potatoes, rince and cut them into very thin strips. 
2. Preheat fryer with oil and fry the potatoes.
3. In the meantime shred the soaked boneless cod with your hands and set aside.
4. Add the Olive oil into a deep pot, then sautee the chopped onion and the minced garlic until soft on medium low heat.
5. Add the bay leafs and shredded cod and stir, then cover the pot and cook on medium low heat for 5 minutes.
6. Remove the bay leafs and add the fried potato followed by the beaten eggs.
7. Stir the Bacalhau mixture togther and cook for a few minutes. Do not over cook the egg in the mixture.
8. Transfer the Bacalhau à Brá into a cassrole dish and garnish with parsley and decorate with black olives.
9. Enoy!

Bacalhau à Brás (Portuguese Cod with Potato & Egg)

Here is a classic Azorean and Portuguese bacalhau dourado dish that I grew up eating, Bacalhau à Brás, Portuguese Cod with Potato & Egg. This bacalhau à brás recipe (Portuguese Cod with Potato & Egg) is super easy and quick to cook up.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch

Cuisine Azorean, Brazilian, Portuguese

Servings 4 people

Calories 600 kcal

Ingredients

  

• 5 potatoes
• 3 cloves of garlic
• 1 onion chopped
• 2 pre-soaked boneless cod pieces
• 6 eggs beaten
• 4 cloves of garlic minced
• 2 bay leaf
• 4 tablespoons olive oil for cooking
• A sprig of fresh parsley
• 1/2 cup black olives to decorate
• Oil for frying potatoes

Instructions

 

• Peel the potatoes, rince and cut them into very thin strips.
• Preheat fryer with oil and fry the potatoes.
• In the meantime shred the soaked boneless cod with your hands and set aside.
• Add the Olive oil into a deep pot, then sautee the chopped onion and the minced garlic until soft on medium low heat.
• Add the bay leafs and shredded cod and stir, then cover the pot and cook on medium low heat for 5 minutes.
• Remove the bay leafs and add the fried potato followed by the beaten eggs.
• Stir the Bacalhau mixture togther and cook for a few minutes. Do not over cook the egg in the mixture.
• Transfer the Bacalhau à Brá into a cassrole dish and garnish with parsley and decorate with black olives.
• Enoy!

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