Bacalhau à Brás: A Portuguese Classic That Never Goes Out of Style

Some flavours have the power to take us straight back to Portugal, even when we're far from home. Bacalhau à Brás is one of them!

Considered one of the most traditional dishes in Portuguese cuisine, Bacalhau à Brás is a recipe full of history, simplicity and flavour. Traditionally associated with Lisbon, this much-loved dish brings together shredded salted cod, crispy matchstick potatoes, onions and eggs, creating a deliciously creamy combination.

To finish, black olives and fresh parsley add the distinctive touch that makes this dish so special.

More than just a meal, Bacalhau à Brás represents the heart of Portuguese food traditions: simple ingredients, lovingly prepared, and best enjoyed with family and friends.

For those living far away from Portugal, certain dishes bring back precious memories, remind us of family lunches and make us feel a little closer to home.

At Atlântico, we believe that food brings people and cultures together. That's why we're proud to bring you the Portuguese products and traditional flavours that keep our heritage alive.

Ingredients (Serves 4)

• 500g desalted codfish, shredded

• 400g matchstick potatoes (potato sticks)

• 2 medium onions, thinly sliced

• 3 garlic cloves, chopped

• 6 eggs

• Olive oil

• Black olives, to taste

• Fresh parsley, chopped

• Salt and black pepper, to taste

Method

1. Prepare the codfish

If using salted cod, soak it in water beforehand, changing the water several times to remove excess salt. Cook gently, drain, remove any skin and bones, and shred into small pieces.

2. Cook the onions

Heat a generous amount of olive oil in a large frying pan. Add the sliced onions and garlic and cook gently until soft and golden.

3. Add the codfish

Add the shredded codfish to the pan and stir well, allowing it to absorb the flavours of the onion and garlic.

4. Add the potatoes

Mix in the matchstick potatoes and gently combine all the ingredients.

5. Add the eggs

Beat the eggs in a bowl and season with black pepper. Lower the heat and pour them into the pan, stirring gently until creamy and just set. Avoid overcooking to keep the dish moist.

6. Garnish and serve

Finish with chopped fresh parsley and black olives. Serve immediately while warm!

Atlântico – Bringing Portugal closer to you!