Bacalhau à Brás Recipe - Portugal’s Beloved National Dish

The national dish of Portugal is Bacalhau à Brás. Bacalhau, or codfish, is a main dish in Portuguese cuisine, and there are said to be over 365 ways to prepare it, one for each day of the year. Bacalhau à Brás is one of the most beloved and iconic preparations.

Bacalhau à Brás consists of shredded salted cod mixed with finely chopped onions and thinly cut fried potatoes, all bound together with scrambled eggs. It is typically garnished with black olives and sprinkled with fresh parsley.

The dish is known for its comforting texture and the rich, savory flavors of the cod combined with the crispy potatoes and creamy eggs.

Recipe for Bacalhau à Brás

Ingredients:

• 500 grams salted codfish (bacalhau)
• 4 tablespoons olive oil
• 2 large onions, finely chopped
• 2 garlic cloves, minced
• 500 grams potatoes, cut into matchsticks
• 6 large eggs
• Black olives for garnish
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Desalt the Codfish:

   • Rinse the codfish to remove excess salt.
     
     
   • Soak the codfish in cold water for 24-48 hours, changing the water every 8 hours.
     
     

2. Prepare the Potatoes:

   • Peel and cut the potatoes into thin matchsticks.
     
     
   • Soak the potatoes in cold water for 30 minutes to remove excess starch.
     
     
   • Drain and pat dry the potatoes with a kitchen towel.
     
     
   • Heat vegetable oil in a deep fryer or a large frying pan.
     
     
   • Fry the potatoes until golden and crispy. Drain on paper towels and set aside.
     
     

3. Cook the Codfish:

   • After desalting, poach the codfish in simmering water for about 10 minutes.
     
     
   • Drain and let cool slightly. Remove the skin and bones, then shred the codfish into small pieces.
     
     

4. Prepare the Bacalhau à Brás:

   • In a large skillet, heat the olive oil over medium heat.
     
     
   • Add the chopped onions and minced garlic. Sauté until the onions are soft and translucent.
     
     
   • Add the shredded codfish to the skillet and cook for a few minutes, stirring to combine.
     
     
   • Add the fried potatoes to the skillet and mix gently.
     
     
   • In a separate bowl, beat the eggs with a pinch of salt and pepper.
     
     
   • Pour the beaten eggs over the codfish and potato mixture.
     
     
   • Stir gently over low heat until the eggs are just set but still creamy.
     
     

5. Serve:

   • Transfer the Bacalhau à Brás to a serving dish.
     
     
   • Garnish with black olives and chopped fresh parsley.
     
     
   • Serve immediately.

Wine Pairing Tips:

• Vinho Verde: This light and slightly effervescent white wine from Portugal pairs beautifully with Bacalhau à Brás. Its crisp acidity and subtle citrus notes complement the rich and savory flavors of the dish.
  
  
• Alvarinho: Another excellent choice is a dry white wine made from the Alvarinho grape. It offers bright acidity and mineral notes that enhance the flavors of the codfish and potatoes.
  
  
• Portuguese Rosé: For a different but equally delightful pairing, try a Portuguese rosé. Its fresh and fruity profile can balance the saltiness of the cod and the richness of the dish.

Enjoy your Bacalhau à Brás with a glass of one of these delightful Portuguese wines for a truly authentic and satisfying meal!

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