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Bacalhau a Bras on a plate at a 45 degree angle

Bacalhau à Brás Recipe

Daryl and Mindi Hirsch
Learn how to make Bacalhau à Brás, an essential Portuguese dish, at home with just a few ingredients. Once you soak salt cod for a couple days, the recipe takes less than an hour.
5 from 1 vote
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Prep Time 1 day 12 hours
Cook Time 1 hour
Course Appetizer, Main Course
Cuisine Portuguese
Servings 4 as an appetizer, 2 as a main course
Calories 487 kcal

Ingredients
 
 

  • 1/2 pound salt cod loin (presoaked for 36-48 hours, with the water changed every eight hours; bones and skin removed after soaking; chopped fine)
  • 1 pound potatoes (approximately 2 medium to large white or yukon gold; cut into matchstick strips)
  • 3 eggs (whole large; beaten)
  • 1 egg yolk (beaten with the whole eggs)
  • 1 onion (medium; 1/4 inch slices)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil (for the air fryer method)
  • 3 tablespoons olive oil (for the saute)
  • vegetable oil (for deep frying the potatoes - see pro tips section below)
  • 2 bay leaves
  • 1 tablespoon cilantro (chopped fine)
  • salt (to taste)
  • pepper (to taste)
  • 4 olives (black or green)

Equipment

Instructions
 

Air Frying the Potatoes - Option 1

  • Mix the potato matchsticks with olive oil in a metal bowl.
  • Place the mixture in the air fryer and cook at 400°f / 200°c for 15 to 20 minutes or until just browned on the edges. Stir once after 7 minutes.
  • Once cooked, keep the air fried matchstick potatoes in the air fryer tray or dry them on a paper towel lined plate until you're ready to use them.

Deep Frying the Potatoes - Option 2

  • Heat about 1 1/2 cups of oil in a 10 inch cast iron pan and heat to 375°f / 190°c
  • Once the oil is heated, gently drop in in the matchstick potatoes. Fry the matchsticks for about 5 to 10 minutes in 2 to 3 batches until just browned on the edges. Drain the fried matchstick potatoes on a paper towel lined plate or a cooling rack until you're ready to use them.

Cooking the Bacalhau à Bras - Both Options

  • Heat olive oil in a 12-inch fry pan over medium heat.
  • Cook the onions until softened and translucent. Add the garlic and sauté for one minute until fragrant. Add a small amount of salt to the onion/garlic sauté along with the bay leaves and stir.
  • Add the salt cod to the fry pan and saute for about 5 minutes until the mixture is incorporated. Add the cilantro and stir.
  • Add the fried potato matchsticks and cook them until they're soft.
  • Turn the heat to low and pour in the egg mixture. Stir constantly until the eggs are incorporated. Remove the mixture from the heat and stir until it's slightly thick and custard-like.
  • Serve in an oval baking dish or mold individual servings with a ring mold. Garnish with the olives.

Notes

  1. Use 1 1/2 cups of vegetable oil if you opt to deep-fry the potatoes. After the potatoes are fried, you can pour the oil through a coffee filter and re-use it.
  2. Double the portion size if you choose to serve the dish as a main course.

Nutrition

Serving: 1gCalories: 487kcalCarbohydrates: 23gProtein: 43gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 258mgSodium: 4106mgPotassium: 1404mgFiber: 3gSugar: 2gVitamin A: 351IUVitamin C: 27mgCalcium: 140mgIron: 3mg
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