Bacalhau à Brás: A Cozy Tuesday Night Dinner
There’s something magical about whipping up a traditional Portuguese dish like Bacalhau à Brás on a weeknight. It’s hearty, comforting, and brings a little piece of Portugal right into my kitchen. Plus, after a busy day, it’s the perfect recipe to dive into—simple, flavourful, and surprisingly easy once you get the hang of prepping salted cod.
The Hunt for the Perfect Salted Cod
First things first: the salted cod, or bacalhau. If you’re new to cooking with salted cod, the idea of heading out to buy a slab of dried fish might seem a bit intimidating. But trust me, it’s all part of the charm!
I headed to my local Portuguese market after work, where the sight of bacalhau hanging from the racks always feels nostalgic. There are different cuts to choose from: thinner pieces work well in dishes like Bacalhau à Brás, while thicker ones are better for grilling or baking. I picked up a nice medium cut—the perfect balance of texture and flavor.
Soaking the Bacalhau: An Essential Step
Once you have your salted cod, the key is to soak it before cooking to remove the excess salt. Don’t skip this step! I usually soak it for 24-36 hours, changing the water every 8-12 hours. But for a quick weeknight dinner, 24 hours will do just fine.
Here’s what I do:
- Place the salted cod in a large bowl and cover it with cold water.
- Keep it in the fridge and change the water a couple of times during the soaking period.
Once your salted cod is properly soaked and rehydrated, here’s a little trick I love to make weeknight meals even easier: freeze it in individual portions! After soaking, simply pat the cod dry, slice it into portions, and pop each piece into a ziplock bag. Lay the bags flat in the freezer. This way, whenever you’re ready to cook, you can pull out exactly what you need—no thawing required. The cod cooks perfectly from frozen, saving you time while keeping that rich, salty flavour intact. It’s a real lifesaver for those busy nights when you still want something delicious and homemade!
The Joy of Cooking Bacalhau à Brás
Now, the fun part: cooking! Bacalhau à Brás is essentially a mix of shredded cod, onions, garlic, and crispy matchstick potatoes, all tied together with silky scrambled eggs. It’s a one-pan wonder that comes together quickly once you’ve prepped everything.
Here’s how I do it:
- Shred the soaked bacalhau. Cook the cod for 10minutes, set it aside and let it come to room temperature, the cod is easy to flake apartonce it’s cooled. I like to shred it into bite-sized pieces and set it aside while I prepare the rest of the ingredients.
- Prepare the potatoes. Some days I’ll go the extra mile and slice the potatoes thinly by hand, but can also buy a bag of pre-cut matchstick potatoes to save time. i like to soak them for 15minutes in ice cold water with a dash of sea salt, then dry them really well. I fry them up in the airfryer until they’re crispy and golden.
- Sauté the onions and garlic. In a large skillet, I heat up some olive oil and sauté thinly sliced onions for about 10minutes with a bay leafe. Then and minced garlic until soft and fragrant. The smell alone is enough to make you feel like a chef!
- Add the cod. Next, I toss in the shredded cod and stir it all together, letting the fish soak up the garlicky flavors and olive oil.
- Egg time! Here’s where the magic happens: I whisk a few eggs and pour them over the mixture, stirring constantly to create a creamy, soft scramble that binds everything together.
- Mix in the potatoes. I fold in the crispy fried potatoes, stirring to coat everything evenly.
The Final Touches
To finish off the dish, I like to sprinkle it with chopped fresh parsley and, if I’m feeling fancy, a few black olives. Some people enjoy a dash of pepper or a squeeze of lemon for a little extra zing. The result? A golden, savoury plate of Bacalhau à Brás that feels like a cozy hug on a plate.
A Perfect Weeknight Meal
Sitting down to this meal on a Tuesday night feels special without requiring too much effort. Bacalhau à Brás is one of those dishes that looks and tastes impressive but is surprisingly low-key to make. Whether you’re serving it for guests or just enjoying a quiet dinner at home, it never disappoints.
So, if you’ve ever felt hesitant about cooking with salted cod, this dish is a great way to start. It’s full of flavour, deeply comforting, and gives you a true taste of Portuguese home cooking—even on the busiest of weeknights.
Now, tell me: have you ever cooked with bacalhau before? What’s your favorite way to enjoy it? Let’s chat in the comments!
Bacalhau à Brás
Ingredients
- 1 lbs Salted dried cod
- 1/4 cup Extra Virgin Olive Oil
- 2 Large Potatoes cut into matchsticks
- 2 Medium Onions sliced thinly
- 6-8 Garlic Cloves sliced
- 1-2 Bay Leaves
- 8 Eggs large
- 1/4 Parsley
- 2 tbsp Black Olives
Instructions
- Place the cod in a bowl of cold water overnight. Empty and refill with new water at least twice during this rest. The next day, drain the water for the last time. Cook, let cool. Remove the skin and bones from the cod if you couldn’t find boneless. Shred the cod; set aside.
- Rise the matchstick potatoes until the water runs clear, then soak in ice cold salted water for 15mintues. Pre-heat airfryer. Dry the potatoes well then fry for 10 -14 minutes, until golden and crispy.
- In a large skillet over medium heat, warm the ¼ cup of the oil. Cook the onion, and bay leaf, stirring, for 7 to 10 minutes, until the onions are nice and caramalized. Add in the garlic and cook until fragrant. Add the cod and cook for 3 to 5 minutes, until the fish absorbs the oil.
- In a medium bowl, whisk the eggs to blend; season with salt and pepper. Add the eggs to the fish and cook over very low heat for about 3 minutes, until the eggs are soft and creamy. It’s important to remove the skillet from the heat before the eggs solidify (they shouldn’t be scrambled). Add in fries and mix.
- Garnish with with the parsley and olives.