How to make Bacalhau à Brás

Why cooks start here

Bacalhau à Brás is cooked the way Lisboa cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Bacalhau à Brás finds its roots in the kitchens of Lisboa, where salt cod reigns supreme and olive oil flows generously. This dish is a staple in Portuguese homes, often gracing the table on an ordinary weeknight as much as during festive occasions. It's a recipe that relies on instinct rather than precision, with each cook adding their own touch of salt and a hearty splash of olive oil, embodying the relaxed yet flavorful approach of Lisbon's culinary tradition. Bacalhau à Brás combines tender salt cod and crispy potatoes with softly scrambled eggs, aromatic onions, and garlic, accented by briny black olives and fresh parsley, creating a satisfying interplay of textures and flavors in a humble dish.