Go Back
bacalhau a bra

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
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Azorean, Brazilian, Portuguese
Servings 4 people
Calories 600 kcal


  • 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


  • 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!
Keyword Azorean Bacalhau à Brás, Bacalhau à Brás, Bacalhau à Brás Recipe, Brazilian Bacalhau à Brás, Portuguese Bacalhau à Brás, Portuguese Cod With Egg And Potato, Portuguese Cod With Fried Potato recipe, Portuguese Cod with Potato & Egg