This Bacalhau à Brás recipe combines shredded cod with soft onions, fried potato sticks and creamy eggs, then finishes everything with olives and fresh parsley. It comes together quickly in one pan and is best served while the eggs are still soft and silky.

Watch how to make Bacalhau à Brás

Ingredients

• 1 large onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 red chili, optional
• 500 g (about 1.1 lb) shredded cod
• 150 g (about 5.3 oz) fried potato sticks
• 1 bay leaf, optional
• Olive oil, as needed
• 4 eggs, lightly beaten
• 1 handful black and green olives
• Fresh parsley, as needed
• Salt and freshly ground black pepper, to taste

Instructions

Soften the onion

Heat a little olive oil in a frying pan over medium heat.

Add the onion and cook until soft and translucent.

Add the garlic, red chili, and bay leaf if using, and cook for another minute.

Cook the cod

Add the shredded cod.

Cover the pan and cook over low heat for about 5 minutes, or until the cod turns white.

Add the potatoes

Remove the bay leaf if using.

Add the fried potato sticks and stir for 1 to 2 minutes, until they soften slightly.

Add the eggs

Pour in the lightly beaten eggs.

Season with salt and freshly ground black pepper.

Finish the dish

Stir well and cook for 1 to 2 minutes more, then remove the pan from the heat.

The eggs should remain soft and creamy rather than fully set.

Garnish and serve

Top with the black and green olives and fresh parsley.

Serve immediately.

Recipe Notes

Keep the eggs soft

The eggs should stay creamy and slightly loose rather than cooking until completely firm. Remove the pan from the heat as soon as they begin to set, since they will continue cooking from the residual heat.

Add the potatoes near the end

The fried potato sticks only need a short time in the pan. Stir them in briefly so they soften slightly while still keeping some texture.

Season carefully

Cod can already be quite salty, so taste before adding too much extra salt. Adjust the seasoning only after the cod and potatoes are in the pan.

Use the chili only if you want heat

The red chili is optional. Leave it out for a more traditional mild version, or include it if you prefer a little extra heat.

Serve immediately

Bacalhau à Brás is best served straight away while the eggs are still soft and the potatoes have not absorbed too much moisture.

Learn more about Bacalhau à Brás

Want to learn more about the dish, its flavors, variations, and place in Portuguese food culture? Read our guide to Bacalhau à Brás.