Bacalhau A Bras Recipe
This recipe is used with permission and is owned by Lena Restaurante
This Bacalhau A Bras Recipe is a beloved Portuguese classic made with tender salted cod, crispy matchstick potatoes, eggs, onions, and garlic for a rich and comforting dish. Featured on DNA Dinners with host Carmen Arazia, this recipe brings together simple ingredients and traditional technique to create a hearty, flavour-packed meal perfect for any occasion.
The Inspiration
Bacalhau A Bras is one of Portugal’s most iconic comfort foods, deeply rooted in the country’s long-standing tradition of salt cod preservation. Historically, salt cod—bacalhau—became a staple ingredient in Portuguese cuisine due to its long shelf life and versatility, inspiring countless regional variations.
Carmen Arazia’s DNA Dinners version stays true to this heritage while highlighting the dish’s rustic elegance. The combination of silky eggs, salty flaked cod, and golden fried potatoes creates a soft yet textured dish that is both satisfying and nostalgic. Finished with parsley and black olives, it reflects the simplicity and warmth of traditional Portuguese home cooking.
Ingredients
- 1 lb (454 grams) salt cod
- 3 cups and 3 tablespoons (755 millilitres) olive oil.
- 2¼ cups (530ml) potatoes, cut into matchsticks
- 1 large onion, peeled and sliced into rings
- 1 whole garlic head, peeled and minced
- 6 eggs, lightly beaten
- Salt and pepper
Garnish
- Parsley, chopped
- Black olives, chopped
Method
To make the cod
- Start this recipe 3 days ahead, having soaked the salt cod in fresh water and changing the water every day.
- In a pan, heat 2 cups (480 milliliters) of olive oil to a gentle simmer and lightly poach cod for 12 to 15 minutes. Remove cod from heat to cool. Once the cod is cool, remove the skin and bones by hand and flake the cod apart using fingers. Set aside.
- In a pan, heat 1 cup (240 milliliters) of olive oil, add potatoes and fry over medium-high heat. Once golden, remove the potatoes from the oil and set them aside on a dry paper towel to drain.
- In a sauté pan, heat 3 tablespoons (45 milliliters) of olive oil, add onions and garlic. Sweat the onions and garlic over medium-high heat until golden, add the salt cod. Cook until the mixture soaks up the oil, around 2-3 minutes.
- Add the cooked potatoes and stir whilst adding the lightly beaten eggs. Season with salt and pepper. Stir for a few minutes, turning off the heat before the eggs solidify.
- Serve hot & garnish with parsley and black olives.
Serving Suggestions
This Bacalhau A Bras Recipe is best served as a comforting main course for lunch or dinner, offering a perfect balance of saltiness, creaminess, and texture. It pairs beautifully with a simple green salad dressed with olive oil and vinegar to cut through the richness of the eggs and cod.
For a more traditional Portuguese-style meal, serve it alongside crusty bread and a glass of crisp white wine such as Vinho Verde. The light acidity of the wine complements the richness of the dish while enhancing the delicate salt cod flavour. When entertaining, serve directly from the pan or plated individually with a generous sprinkle of parsley and olives for an authentic rustic presentation.
Final Thoughts
This Bacalhau A Bras Recipe is a timeless expression of Portuguese culinary tradition, combining humble ingredients into a dish that is both comforting and deeply flavourful. The creamy eggs, crispy potatoes, and tender salt cod create a harmonious texture that has made this dish a national favourite.
Julie Marteleira’s DNA Dinners version honours its heritage while showcasing the simplicity and elegance of traditional home cooking. It’s a dish that proves how a few well-prepared ingredients can create something truly memorable and satisfying.