Recipe Bacalhau a Bras: Portuguese Salt Cod With Shredded Potatoes

This traditional Portuguese dish transforms salted cod and shredded potatoes into a golden, savory masterpiece. A staple in Lisbon, it balances salty fish with crispy potato threads and fresh parsley.

Soaking the cod properly is key to achieving the right texture. The final dish should be fluffy, not greasy, with each bite offering a perfect mix of flavors.

Ingredients for Recipe Bacalhau a Bras

Salted cod, shredded potatoes, and briny olives create this Lisbon classic with golden crispiness.

The cod is non-negotiable—Portuguese markets or Whole Foods often carry quality salted cod. Look for thick, firm fillets with a pale, even color. Soaking is critical: change the water 3-4 times over 24 hours to remove excess salt. For the potatoes, russets give the best crispy threads, but Yukon Golds work in a pinch (they’re waxier but still tasty).

No salted cod? Fresh cod soaked in salted water overnight gets you 80% there. Swap parsley for cilantro if you’re feeling adventurous. The olives can be green or black—Kalamata adds a nice depth. Need a shortcut? Use frozen shredded hash browns for the potatoes (thaw and pat dry first). The eggs bind everything—don’t skip them unless you’re vegan (then this isn’t the dish for you).

This dish doesn’t reheat well—the potatoes lose their crisp. Serve immediately, but leftovers keep 2 days in the fridge (reheat in a dry pan to revive). The soaked cod can sit in water in the fridge for 1 extra day if you prep ahead. Always pat the cod very dry before cooking to avoid splattering.

Step-by-Step Instructions for Portuguese Salt Cod With Shredded Potatoes

This traditional method delivers authentic texture and flavor in every bite.

Step 1: Prepare the Salted Cod

Drain the 1.5 lb Salted Cod from its soaking water and pat it completely dry with paper towels. Remove any remaining skin or bones, then flake the cod into small, bite-sized pieces using your hands. This ensures even distribution throughout the dish.

Lightly dust the flaked cod with the 0.25 cup All-Purpose Flour, shaking off any excess. The flour creates a light coating that helps the cod maintain its structure during cooking while absorbing some of the olive oil for better flavor integration.

Step 2: Fry the Julienned Potatoes

Heat 0.5 cup Extra-Virgin Olive Oil in a large, deep skillet over medium-high heat until shimmering. Add the 2 lb Russet Potatoes (peeled and julienned thin) in batches to avoid overcrowding. Fry for 8-10 minutes per batch, stirring occasionally, until the potatoes are golden brown and crispy.

Using a slotted spoon, transfer the fried potatoes to a paper towel-lined plate to drain excess oil. Season lightly with 0.5 tsp Salt and 0.5 tsp Ground Black Pepper while still warm. The potatoes should be crisp enough to hold their shape but will soften slightly when combined with the other ingredients later.

Step 3: Sauté the Aromatics

In the same skillet with the remaining 0.25 cup Extra-Virgin Olive Oil, add the 1 whole Yellow Onion (thinly sliced) and cook over medium heat for 5-6 minutes until softened and translucent. Stir in the 4 cloves Garlic Cloves (minced) and cook for an additional 1 minute until fragrant.

Add the flaked, floured cod to the skillet and cook for 2-3 minutes, stirring gently to avoid breaking up the pieces. The cod should become opaque and just beginning to crisp at the edges. Remove the skillet from heat at this point to prevent overcooking.

Step 4: Combine with Eggs and Finish

Reduce the heat to low and return the skillet to the stove. Pour the 6 whole Large Eggs (beaten) evenly over the cod and onion mixture. Stir gently to distribute the eggs, allowing them to cook softly without scrambling. Fold in the fried potatoes, ensuring everything is well combined.

Cook for an additional 2-3 minutes until the eggs are just set but still slightly runny—they’ll finish cooking with the residual heat. The final texture should be creamy with distinct pieces of cod and potato throughout.

Step 5: Garnish and Serve

Transfer the mixture to a serving platter. Garnish with the 0.5 cup Fresh Parsley (chopped), 0.5 cup Black Olives (pitted and sliced), and the zest and juice of the 1 whole Lemon. The parsley adds freshness, while the olives and lemon provide a bright, briny contrast to the rich cod and potatoes.

Serve immediately while warm, with extra lemon wedges on the side for those who prefer a tangier finish. The dish should be creamy yet structured, with every bite offering a balance of textures and flavors.

Wine and Beer Pairings for This Dish

Beer Pairings

For Bacalhau à Brás, a crisp and refreshing beer can cut through the dish’s richness. A Portuguese Lager like Sagres or Super Bock offers a light, slightly bitter profile that complements the salted cod and creamy potatoes. If you prefer something darker, a Belgian Witbier (such as Hoegaarden) adds citrusy and spicy notes that balance the dish’s savory depth.

Wine Pairings

A dry white wine is ideal here. A Vinho Verde from Portugal, like Casas Altas, brings bright acidity and a touch of effervescence to match the dish’s texture. For a richer option, try a buttery Chardonnay (e.g., Kendall-Jackson Vintner’s Reserve), which enhances the eggs and potatoes with its creamy finish.

Non-Alcoholic Options

Sparkling water with a squeeze of lemon 🍋 keeps the palate fresh, while a citrusy ginger beer (like Fever-Tree) adds a zesty kick. For a sweet touch, a Portuguese lemon soda such as Sumol de Limão mirrors the dish’s vibrant flavors.