Bacalhau à Brás

The Origins of Salted Cod in Portuguese Cuisine

Although cod isnt native to Portuguese waters, the salted and dried versionbacalhauwas introduced by Vikings and Basques centuries ago. It became a staple for Portuguese sailors during the Age of Discoveries (15th16th centuries), thanks to its long shelf life.

The Birth of Bacalhau à Brás

This dish emerged in the 19th century, reportedly in the Bairro Alto neighborhood of Lisbon. While the origin remains mysterious, Brás is thought to be the name of the chef who invented the recipe.

It features flaked salted cod, sautéed onions, crispy matchstick potatoes, and eggs, seasoned with garlic, parsley, and sometimes black olives.

A Symbol of Portuguese Identity

Theres a famous saying in Portugal that there are 365 ways to cook bacalhauone for each day of the year. Bacalhau à Brás is among the most loved and accessible versions, cherished in both home kitchens and restaurants.

Ingredients and Preparation

Key ingredients: salted cod, thin-sliced onions, shoestring fries, eggs, olive oil, parsley, and black olives.
To make it: sauté the onions in olive oil, add flaked cod and fried potatoes, then mix in eggs and stir gently until creamy. Finish with parsley and olives.

International Recognition

Bacalhau à Brás has become internationally known, offering visitors a taste of Portugals heritage. With the right ingredients, its easy to recreate at homebringing a bit of Lisbon to your kitchen.