Photo: Mentxuwiki · CC BY-SA 4.0 · Wikimedia Commons

Bacalhau à Brás piled on a white plate, topped with crisp potato strands, black olives and chopped parsley, with a spoon at the side. — Photo: Mentxuwiki · CC BY-SA 4.0 · Wikimedia Commons

Spanish & Portuguese · Lunch · Dinner

Bacalhau à Brás (Portuguese Salt Cod with Eggs and Potatoes)

Name: Bacalhau à Brás (Portuguese Salt Cod with Eggs and Potatoes)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spanish & Portuguese
Ingredients: 400 g whole soaked fillets, skin and bones in (about 340 g edible) salt cod, already soaked and desalted; about 1/4 tsp, already in the cod salt retained in the soaked cod (not added); 4 cups, discarded after poaching water, for poaching the cod; 1 leaf, discarded after poaching bay leaf; 3 medium potatoes, waxy or all-purpose; 2 tbsp extra virgin olive oil; 1/8 tsp salt; 2 medium onions, thinly sliced; 3 cloves garlic, finely chopped; 6 large eggs; 1/2 tsp black pepper, ground; 1/2 cup fresh flat-leaf parsley, chopped; 12 olives black olives, pitted

Bacalhau à Brás

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Flaked salt cod, soft golden onions and crisp matchstick potatoes folded through creamy scrambled eggs, finished with parsley and black olives. This lighter take oven-bakes the potatoes instead of deep-frying them, keeping the crunch while using much less oil.

Prep: 20 min
Cook: 35 min
Total: 55 min
Serves: 4

Medium
Gluten Free
Dairy Free
High protein

19%

Per serving371kcal19% of a 2,000 kcal day

28gProtein

29gCarbs

16gFat

4gFiber

Calories come from: Carbs 31% · Fat 38% · Protein 31%

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Ingredients

For 4 servings

400 g whole soaked fillets, skin and bones in (about 340 g edible)salt cod, already soaked and desalted
about 1/4 tsp, already in the codsalt retained in the soaked cod (not added)
4 cups, discarded after poaching1,000 gwater, for poaching the cod (optional)
1 leaf, discarded after poachingbay leaf (optional)
3 medium500 gpotatoes, waxy or all-purpose
2 tbsp27 gextra virgin olive oil
1/8 tspsalt
2 medium300 gonions, thinly sliced
3 cloves9 ggarlic, finely chopped
6 large300 geggs
1/2 tspblack pepper, ground
1/2 cup15 gfresh flat-leaf parsley, chopped
12 olives40 gblack olives, pitted

Steps

1
Heat the oven to 220 °C (425 °F) and line two baking trays with baking paper.
2
Peel the potatoes and cut them into very thin matchsticks, about 3 mm thick.
3
Rinse the potato matchsticks in cold water, then dry them thoroughly on a clean towel.
4
Toss the potatoes with 1 tbsp of the olive oil and the salt, and spread them in a single layer over both trays.
5
Bake the potatoes for 20–25 minutes, tossing halfway, until golden and crisp.
6
While the potatoes bake, bring the water and bay leaf to a gentle simmer in a wide pan.
7
Add the desalted cod and poach for 5–6 minutes until it flakes easily and is opaque throughout.
8
Lift out the cod and discard the poaching water and bay leaf.
9
Let the cod cool slightly, then flake it finely, discarding the skin and any bones.
10
Taste a flake: the cod still carries some salt from curing, so no extra salt is needed for the rest of the dish.
11
Heat the remaining 1 tbsp olive oil in a large non-stick frying pan over medium-low heat.
12
Cook the onions for about 10 minutes, stirring often, until soft and lightly golden.
13
Add the garlic and cook for 1 minute until fragrant.
14
Stir in the flaked cod and cook for 3 minutes so it absorbs the onion flavour.
15
Beat the eggs with the black pepper in a bowl.
16
Fold the baked potatoes into the cod mixture and turn the heat to low.
17
Pour in the eggs and stir gently for 2–3 minutes until they are softly set and no longer liquid.
18
Remove from the heat, stir in most of the parsley, and scatter the olives and remaining parsley on top before serving.

Swaps, storage and make-ahead

Swaps

Use fresh cod or haddock instead of salt cod if you can't find it, and season the dish with a pinch of salt to taste since fresh fish has none.
Swap the oven-baked matchsticks for store-bought shoestring potato sticks for a quicker version, choosing a gluten-free labelled pack if you need the dish to stay gluten-free.
Replace the black olives with green olives or a few capers for a different briny finish.
Stir in a handful of baby spinach with the cod for extra greens and volume.

Storage

Bacalhau à Brás is best eaten fresh, as the potatoes soften and the eggs firm up on standing. Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot; it does not freeze well.

Make ahead

Soak and desalt the salt cod in the fridge 1 to 2 days ahead, and you can poach and flake it up to a day in advance, keeping it covered in the fridge. Bake the potato matchsticks and cook the onions shortly before serving, then add the eggs at the last minute.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishEggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (384 g)	Per 100 g
Calories	371 kcal	97 kcal
Protein	28.1 g	7.3 g
Carbohydrates	29.2 g	7.6 g
of which sugars	5.1 g	1.3 g
Fiber	3.8 g	1 g
Fat	15.8 g	4.1 g
of which saturated	3.7 g	1 g
Sodium	497 mg	129 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.