Salted Cod à la Brás (Bacalhau à la Brás)

Salted Cod à la Brás (Bacalhau à la Brás) Recipe
Photo: Oxmoor House
Italians call it baccalà. The Spanish, bacalao. In Portuguese, it's bacalhau. Salted cod is a fantastic ingredient to keep in your fridge. It keeps for months and can be stirred into scrambled eggs and fried potatoes to make this Portuguese specialty, bacalhau à la brás. This savory, rustic dish makes the perfect brunch, as it's served family-style in a big pan.


Serves 6 (serving size: about 1 cup)
Total time: 25 Hours, 26 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 56 Minutes
Total: 25 Hours, 26 Minutes

Nutritional Information

Calories 329
Fat 17 g
Satfat 3.1 g
Monofat 8.9 g
Polyfat 2.6 g
Protein 26.6 g
Carbohydrate 19 g
Fiber 2.4 g
Cholesterol 226 mg
Iron 1.8 mg
Sodium 423 mg
Calcium 124 mg


1 pound boneless, skinless dried salted cod loin
1 pound baking potatoes, peeled and cut into (2 x 1/4-inch) sticks
1/4 cup olive oil, divided
1 small onion, halved lengthwise and thinly sliced crosswise (1 1/2 cups)
1/4 teaspoon saffron threads, finely crushed
1 garlic clove, minced
6 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chopped oil-cured olives
2 tablespoons chopped fresh parsley


1. Rinse fish with cold water; place, skin side up, in a shallow baking dish. Cover with water to 1/4 inch above fish. Cover and chill 24 hours, changing water 4 times.

2. Drain fish. Place fish in a large saucepan; cover with water. Bring to a boil, reduce heat to medium-low, and simmer 12 to 15 minutes or until fish begins to flake apart. Drain. Flake fish into bite-sized pieces with a fork.

3. While fish cooks, place potato sticks in a large bowl. Cover with cold water to 1 inch above potatoes; let stand 30 minutes to draw out starch. Drain and pat dry with paper towels.

4. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add half of potatoes; cook 5 minutes or until golden brown. Remove potatoes from pan; drain on paper towels. Add 1 tablespoon oil to pan; swirl to coat. Repeat procedure with remaining potatoes. Reduce heat to medium.

5. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, saffron, and garlic; sauté 6 to 8 minutes or until onion is golden brown. Add remaining 1 1/2 teaspoons oil and fish; cook 3 minutes, stirring occasionally. Add potatoes; cook 2 minutes.

6. Combine eggs, salt, and pepper in a large bowl; stir well with a whisk. Pour eggs over potato mixture, and cook 3 minutes or until eggs are soft-scrambled, stirring occasionally. Sprinkle with olives and parsley.

Salted Cod Before refrigeration, salting cod helped preserve the fish. Lower-quality salted cod comes from thinner fillets and tends be so dried out that it lacks flavor. Look for salted cod that's about 1/2-inch thick, preferably from the loin section, and at least a little pliable. To remove the salt and rehydrate the fish, soak it in cold water for a day or two, changing the water three to four times a day (change the water more often if you soak the fish for less time).

Cooking Light Global Kitchen,

Oxmoor House

March 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note