The story
Bacalhau à Brás is more than a main: it is a route into Portugal’s Atlantic food story, with salt cod, seafood, olive oil, bread soups and convent sweets. The dish is built around salt cod, seafood, olive oil, garlic, eggs, pastry, rice, coriander and custard, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for summer seafood, family gatherings and menus with a strong sense of place, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. This dish combines shredded salted cod with crispy potatoes, onions, and scrambled eggs, garnished with olives and parsley.
Ingredients
- Main
- 200 gram salted cod400g salted cod
- 1 piece onions2 onions
- 1.5 piece eggs3 eggs
- 100 gram potato sticks200g potato sticks
- 1 portion OlivesOlives
- 5 gram ParsleyParsley [Phase 1 metric normalisation: fresh herb amount for serves 2]
Method
Method
Sauté onions, add cod, stir in potato sticks and eggs. Cook until set. Garnish and serve.
Nutrition
per serving
Estimated nutrition for Bacalhau à Brás; use as editorial/testing data and refine from exact ingredient weights if needed.
