I think it’s time for a Portuguese classic recipe and in Portugal it is called ‘bacalhau a bras’. Or scrambled eggs with salt cod, bell pepper, fried potatoes and olives… DOn’t you think that sounds absolutely delicious? Yum!
Have you ever heard of bacalhau a bras before?
Let me tell you this superb salt cod recipe is a Portuguese one. Maybe you recognise the word ’bacalhau’ part. Which is Portuguese for salt cod of course. In Spanish it is spelled ’bacalao’ by the way, just a tad different.
Do you like salt cod? Have you ever tasted it before?
There are also other names for this Portuguese fish dish as well: you can find it as ‘bacalao dorado’ in Spanish or ‘bacalhau à Lisbonense’ or Lisbon style salt cod.
Then you should definitely read on!
Easy Portuguese Bacalhau a Bras
So long story short: this is a kind of scrambled eggs that contains bits of salt cod, chopped bell pepper, crunchy fried potatoes and sliced black olives.
My version below is exactly how I tasted bacalhau à brás for the very first time ever: in restaurant Pinocchio in Macau, a beautiful island near Hong Kong. It used to be a Portuguese colony, that’s how all these food influences got there!
By the way, have you ever wondered why the Portuguese pastéis de Belém look suspiciously like Asian egg tarts? Because of that Portuguese influence.
Read all about it here!
Back to the recipe. This cod and scrambled eggs with potatoes is also a great one pan meal… You could even call it a Portuguese style wok!
Do you like Portuguese cuisine?
Then also take a look at this one. Here’s another popular Portuguese dish: porco a alentejana or fried pork with clams and cilantro! My absolute favorite Portuguese dish and a great example of mar i muntanya cooking or Portuguese surf and turf!
Easy Portuguese Bacalhau a Bras Recipe
Time for a Portuguese classic recipe: bacalhau a bras or scrambled eggs with salt cod, bell pepper, fried potatoes and olives... Yum!
- 9 oz salt cod (250 g), frozen
- 12,5 oz potatoes (350 g)
- 1 small green bell pepper cleaned and diced
- 4 medium eggs beaten
- 1 large onion sliced finely
- 1 garlic clove minced
- a handful black olives pitted
- 2 tbsp fresh parsley chopped
- olive oil
Let the salt cod thaw. Then pat them dry with kitchen paper. Remove any skin or bones that are still present. Shred the cod into smaller portions.
Peel the potatoes and slice them into fine fries. Pour some olive oil in a non-stick pan and place it over medium-high heat until hot. Then add the potato fries. Season with pepper and a tiny pinch of salt.
Stir well and bake the potatoes for a few minutes until golden.
Remove the potatoes and let them drain on some kitchen paper. Pour extra oil in the same hot pan and add the sliced onion and garlic. Season with pepper.
Stir and cook the onion and garlic for 5 minutes until fragrant and a little soft. Then add the cod and diced green bell pepper.
Stir well. Cook the onion and cod for another 4 minutes. Then add the fried potatoes back to the pan.
Stir everything well. Then pour in the beaten eggs.
Stir the ingredients well and let the eggs set. Then take the pan off the heat. Check the seasoning and add extra pepper or salt to taste. Transfer the potatoes, cod and eggs onto warm plates. Garnish with chopped parsley and black olives.