Salt Cod with Potatoes and Eggs
Bacalhau à Brás

Salt Cod with Potatoes and Eggs is an all-season favorite. In Portugal, it’s eaten year-round, and I like it that way. In the colder months, it feels warming and satisfying. The soft eggs and olive oil comfort you, and the aroma of onions and garlic fills the kitchen.

In the warmer months, it still works beautifully. It isn’t heavy, and it doesn’t need long cooking times or rich sauces to shine. The freshness of parsley and the brightness of the onions keep the dish balanced, and a simple side salad can make it feel light and summery without changing the core of the recipe.

The great thing about this dish is that it’s always appropriate. It doesn’t need special occasions. It works on a weekday lunch, a casual dinner, or a family gathering.

The ingredients are simple, but quality makes a difference. Salt cod is the most important, and I reccomend to get it from a Portuguese or Spanish market. The pieces should be thick and firm, pale in color, and smell clean and briny. Avoid pieces that look dry or yellowed – they won’t rehydrate well and can taste off.

Yukon Gold potatoes or similar varieties work beautifully. Eggs should be fresh because they make up a large part of the dish, and their texture is noticeable in every bite.

Olive oil, onions, garlic, and parsley can be bought from a local supermarket. Use good olive oil; it’s a flavor that stays with every bite. Fresh parsley brightens the dish at the end, and sweet onions create a subtle base flavor.

Some substitutions are possible, but I usually keep them minimal. Salt cod is essential. Fresh cod just doesn’t have the same structure or depth, even if you season it heavily. Using fresh cod turns this into a different dish entirely, so I reserve substitutions only for emergencies. 🙂

Potatoes can be replaced with frozen matchstick potatoes as long as they are fried first. The crispness is hard to replicate otherwise.

Eggs are non-negotiable. The ratio of five eggs to 14 ounces of cod is perfect for creamy coating without scrambling the dish. Fewer eggs make it dry; more eggs make it too heavy.

Onions can be swapped for shallots if you want a milder flavor, and parsley can be replaced with another fresh herb, but I like to stay close to tradition. The simplicity is what makes this dish work.

In a Portuguese-style menu, I usually start with olives, bread, and cheese. Bacalhau à Brás follows, and it feels like the centerpiece without needing anything elaborate.

As an appetizer, you can also serve Portuguese Tuna Dip or Steamed Clams in White Wine.

I often serve it with something fresh to balance the richness – Simple Tomato Tuna Salad, Garlic Tomato Salad, roasted peppers, or a simple green salad with lemon.

The flavors are balanced, comforting, and unmistakably Portuguese.

For a dessert, you can serve Portuguese Custard Cream or Chocolate Hazelnut Pavlova.

We usually pair this dish with wines that have bright acidity. Portuguese whites, like Vinho Verde or Arinto, are perfect. They cut through the richness of the eggs and olive oil and complement the saltiness of the cod.

If red wine is preferred, choose something light-bodied with low tannins. A young Dão or a lightly chilled red works nicely, or a light-bodied red like Pinot Noir. Avoid heavy or heavily oaked wines, as they overpower the delicate balance of the dish.

For non-alcoholic drinks, sparkling water with lemon or a lightly citrusy beverage keeps the pairing fresh and clean, letting the flavors of the dish shine.

Leftovers keep well in the refrigerator for up to two days. After that, the eggs lose their texture, and the potatoes soften too much.

Freezing is not recommended, as the eggs and potatoes won’t survive it well.

When reheating, I prefer a skillet over low heat with a splash of olive oil. This revives the texture without overcooking the eggs.

Microwaving can quickly turn the dish dry and rubbery, so I recommend avoiding it whenever possible.

Here are my steps to follow:

1. The first step is desalting the cod. I soak it in cold water for 24 to 36 hours, changing the water several times. Taste a small piece before cooking. It should be pleasantly seasoned, never aggressively salty.
2. Potatoes should be cut into thin matchsticks and fried until golden and crisp. Drain them thoroughly.
3. The onions are sliced thin and cooked slowly in olive oil until soft and sweet, never browned.
4. When combining everything, lower the heat before adding the eggs. Lightly beaten eggs are stirred in gently, just enough to coat the mixture.
5. Season lightly with salt and black pepper, remembering that the cod already has flavor. Finish with fresh parsley for brightness and aroma.