🇵🇹 Portugal: Bacalhau à Brás

Traditionally made with salted cod, this version of “Bacalhau à Brás” uses fresh cod, which is more widely available in the U.S. There’s an urban legend attributing its invention to a tavern keeper in the Bairro Alto quarter of Lisbon at the end of the 19th century.

“Codfish is absolutely central in most Portuguese households, and Bacalhau à Brás is certainly one of the iconic codfish recipes appreciated in every Portuguese region (littoral, islands or interior alike) and among the Portuguese communities abroad. It is an easy and quick to prepare dish, and it is definitely one of my favorites.”

-Francisco Duarte Lopes, Ambassador of Portugal
For the full experience, play this traditional tune while prepping the recipe!

🇵🇹 Portugal: Bacalhau à Brás—Portuguese Codfish, Potatoes and Eggs

Servings 6
Prep Time 20 minutes
Cook Time 7 minutes


  • 1 ⅓ pounds codfish
  • 8 tablespoons extra virgin olive oil
  • 2-3 medium onions sliced in half moons
  • 3 garlic cloves chopped
  • 1 bay leaf
  • 1 pound shoestring fried potatoes
  • 6 eggs beaten
  • 1 bunch of cilantro chopped
  • Fresh ground black pepper and salt to taste
  • A small can of black olives for garnish about 2/3 cup


  • In a pan, steam the codfish until just cooked (do not overcook). Let it cool slightly then remove the skin and bones.
  • Heat the extra virgin olive oil in a pan and add the onions, garlic, and bay leaf. Sauté until become golden brown (don´t let it burn!).
  • Flake the codfish into the pan, add the shoestring fried potatoes, stir. Simmer on low heat for two minutes to let the flavors meld. Remove the bay leaf.
  • Add the eggs, cilantro (reserve some to garnish), fresh ground black pepper and salt. Stir for one minute, then turn off the heat.
  • Plate the mixture using a ramekin as a mold (if desired), and garnish with the black olives and more chopped cilantro.
Created by the European Union Delegation to the United States © Copyright 2022. All rights reserved.