Bacalhau à Brás


Cook up Portugal’s most iconic dish, which is considered the ultimate comfort meal. The combination of salt cod, eggs, potatoes and black olives will have you thinking you’re eating on the Atlantic Coast.

  1. To prepare the bacalhau, gently rinse the fish under cold water and make sure to wash away any salt on the surface.
  2. Soak in cold water for 12-18 hours in the fridge, changing the water twice.
  3. After soaking, drain the fish and clean again under cold water. Pat the cod dry and shred into bite-sized pieces.
  4. For the potatoes, use the grater attachment on a food processor (or a manual grater) and grate the potatoes into fine shreds.
  5. Soak the potato in cold water for 5 minutes then drain and dry thoroughly with paper towels.
  6. Next, heat the lard (or coconut oil) in a large frying pan on a medium heat.
  7. Once the lard is shimmering, add half of the potatoes in the pan. Keep stirring to avoid the potatoes sticking together.
  8. After 5 minutes, when the potatoes turn golden brown, remove the potatoes and set aside to cool on a paper towel-lined plate.
  9. Repeat with the remaining potatoes.
  10. Keeping 1 tbsp of lard in the pan and discarding the rest, put the pan back on medium heat.
  11. Add the onion and saffron to the pan and sauté for 5 minutes.
  12. Add the fish and peppers, gently stirring to combine all the ingredients.
  13. Cook for 3-5 minutes until the fish is soft and cooked.
  14. Add in half the potatoes and then pour in the beaten eggs. Stir thoroughly to ensure everything is combined.
  15. Keep cooking until the eggs have scrambled, this should take about 3 minutes.
  16. Finally, stir in the remaining potatoes, parsley and olives.
  17. Serve in a big dish for everyone to tuck into and enjoy!


Prep time: 20 Minutes (+ 12 Hours Soaking)

Cook time: 20 Minutes

Serves: 6

  • 340g bacalhau (salted cod)

  • 4 white potatoes (peeled)

  • ½ cup lard (use coconut oil as an alternative)

  • 1 onion (diced)

  • 1 pinch saffron (10 threads)

  • 1 tsp black pepper

  • 8 eggs, lightly beaten

  • Large handful of parsley (chopped)

  • 20-30 black olives