Bacalhau à Brás
Shredded cod with potatoes, onions, and eggs.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Bacalhau à Brás is a relatively modern dish compared to other Portuguese staples. Its origin is attributed to the Bairro Alto district of Lisbon, likely created in the mid-20th century by a tavern or restaurant owner looking for a simple yet satisfying way to prepare bacalhau (salt cod), a readily available ingredient.
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Bacalhau à Brás is a beloved and iconic dish in Portugal, representing the country's ingenuity in utilizing a readily available and affordable ingredient - salt cod - into a delicious and comforting meal. It's a staple in many Portuguese households and restaurants.
Versatility and Availability
Bacalhau à Brás exemplifies the Portuguese ability to create countless dishes from one core ingredient: bacalhau. Its simplicity and use of common ingredients make it a dish enjoyed by people from all walks of life.
Family Gatherings
Like many traditional Portuguese dishes, Bacalhau à Brás is often prepared and enjoyed during family gatherings and special occasions, representing a sense of togetherness and shared culinary heritage.
Restaurant Staple
Almost every traditional Portuguese restaurant offers Bacalhau à Brás on its menu, making it a ubiquitous and accessible culinary experience for both locals and tourists alike.
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Bacalhau à Brás offers a delightful combination of salty, savory, and creamy flavors, complemented by the satisfying textures of shredded cod, crispy potatoes, and perfectly cooked eggs.
The primary flavor comes from the bacalhau itself, which is salted and dried cod rehydrated before cooking. This gives it a distinctive salty, umami-rich taste. Thinly sliced fried potatoes add a crispy texture and mild, earthy sweetness. Onions, caramelized to golden perfection, contribute a sweet and savory depth. The eggs, lightly scrambled, bind the ingredients together creating a creamy, rich texture. Black olives add a salty, briny touch, while fresh parsley provides a burst of freshness and brightness.
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Hydrating the Cod
Properly soaking the bacalhau is crucial to remove excess salt. Change the water several times over 24-48 hours, tasting the cod to ensure the saltiness is reduced to a pleasant level.
Crispy Potatoes
Use good quality potatoes suitable for frying, and fry them until golden brown and crispy before adding them to the dish. Pre-frying the potatoes separately ensures they don't become soggy.
Gentle Egg Cooking
Don't overcook the eggs! They should be lightly scrambled and creamy, not dry and rubbery. Gently stir them in at the end, allowing them to coat the other ingredients without fully setting.
Fresh Parsley
Use fresh parsley. Chop and add the parsley right before serving to add brightness and freshness to the dish.
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