Portugal’s charm is undeniable—sun-drenched coastal towns, cobbled streets humming with Fado music, and a welcoming, proud culture rooted in tradition. But to truly understand the soul of Portugal, our expert local guides tell us that you have to sit at the table. Here, they insist, is where meals are a ritual, a way to connect with family, celebrate simplicity, and pay homage to the sea. And of all the dishes we’ve encountered on our cultural walking tours through Portugal, few are as beloved—or as emblematic—as Bacalhau à Brás.
Bacalhau, or salt cod, is nothing short of a culinary obsession in Portugal. With over 365 traditional preparations (one for each day of the year, as locals love to say), it’s more than a dish—it’s a national treasure.
Bacalhau à Brás is one of the most comforting versions: shredded salt cod sautéed with onions and thinly cut potatoes, bound together with silky scrambled eggs and finished with a scatter of fresh parsley and briny black olives. The texture is warm and fluffy, with the perfect balance of savory and bright. This dish originates in Lisbon’s Bairro Alto neighborhood, and like so much of Portuguese cuisine, it celebrates modest ingredients elevated by time-honored technique. It’s served everywhere—from rustic taverns to refined city restaurants—and always with a story.
Get The Recipe
To create this dish from the comfort of your home, try this simple recipe (serves 4):
Ingredients:
- Cod (bacalhau): 1lb soaked for 24–48 hours, changing water 2–3 times
- Olive Oil: 2 tablespoons
- Onion: 1 large onion, thinly sliced
- Garlic: 2 cloves, minced
- Potatoes: 3 medium potatoes, cut thinly or shredded
- Eggs: 6 large eggs
- Salt & Pepper: to taste
- Parsley: 1/4 cup chopped fresh parsley
- Black Olives: for garnish
Step by Step:
1. Soak the Cod: Rinse the salt cod and soak it in cold water for at least 24 hours (ideally 48), changing the water every 8 hours. Once rehydrated, drain and shred into bite-sized pieces, discarding any bones or skin.
2. Prepare the Potatoes: Rinse the cut potatoes to remove excess starch. Pat dry, then fry in hot oil (or bake/air-fry) until golden and crisp. Set aside.
3. Sauté the Base: In a large skillet, heat olive oil and sauté the onion until soft and golden. Add the garlic and cook for another minute. Stir in the shredded cod and cook until heated through.
4. Add the Potatoes and Eggs: Reduce heat to low. Add the fried potatoes to the skillet. Lightly beat the eggs and pour over the mixture, stirring gently to coat everything without scrambling too hard. Cook just until the eggs are softly set.
5. Finish and Serve: Season to taste with pepper (you likely won’t need salt due to the cod). Sprinkle with parsley and olives., then serve warm and enjoy!
As our expert local guides will tell you, Portugal’s connection to the sea is centuries deep. Bacalhau dates back to the Age of Discovery, when dried, salted fish was a staple on long voyages. Today, it’s still served at holidays, weddings, and Sunday family lunches. It’s a dish that unites generations, a symbol of frugality, ingenuity, and affection for tradition. When you travel through Portugal with Classic Journeys, you might savor bacalhau à Brás in a home kitchen in Porto, a coastal eatery in Cascais, or a family-run restaurant in the Alentejo. No matter where you enjoy it, you’ll understand: in Portugal, food isn’t just flavor—it’s history on a plate.
