Portuguese Salt Cod with Potatoes and Onions (Bacalhau a Bras Style)

Other Fast With Fish Published April 11, 2026

Bacalhau a Bras is one of Portugal's most beloved salt cod dishes — shredded salt cod tangled with crispy matchstick potatoes and softened onions. The traditional version binds everything together with scrambled eggs, which makes it off-limits during a fast. This version skips the egg entirely and lets the cod, potatoes, and onions speak for themselves, finished with a generous handful of black olives and parsley. The salt cod provides enough savory intensity that you do not miss the egg.

Portugal has over a thousand recipes for bacalhau. This one, adapted for fasting, is among the simplest and most satisfying. The shredded cod weaves through the crispy potatoes and creates a texture that is uniquely addictive — soft and salty against crisp and golden.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 40 minutes (plus overnight soaking for the cod)

INGREDIENTS

- 400g salt cod (bacalhau), soaked in cold water for 24-48 hours, changing the water 3-4 times
- 600g potatoes, peeled and cut into very thin matchsticks (or use a mandoline)
- 2 large onions, halved and sliced into thin half-moons
- 4 cloves garlic, sliced thin
- 80ml olive oil
- 1/2 cup black olives (Kalamata or Portuguese), pitted and halved
- Large handful of fresh flat-leaf parsley, chopped
- Freshly ground black pepper
- Salt (taste first — the cod may provide enough)

METHOD

1. Drain the soaked salt cod. Place it in a pot of fresh cold water, bring to a gentle simmer (not a boil — boiling toughens the fish), and cook for 10-12 minutes until the fish flakes easily. Drain, let cool slightly, then shred into bite-sized pieces with your fingers, removing any bones and skin. Set aside.

2. Pat the matchstick potatoes very dry with a clean towel. Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in batches, turning occasionally, for 6-8 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

3. Pour off all but 2 tablespoons of oil from the skillet. Reduce heat to medium. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until very soft and golden — nearly caramelized. Add the garlic and cook for 1 minute more.

4. Return the shredded cod and crispy potatoes to the pan with the onions. Toss gently but thoroughly over medium heat for 2-3 minutes, letting everything mingle without breaking the potatoes too much. Some will break — that is fine, the small crispy bits are delicious.

5. Add the olives and most of the parsley. Toss once more. Taste for salt (the cod may have contributed enough) and season with black pepper.

6. Transfer to a warm platter. Scatter the remaining parsley over the top. Serve immediately — the potatoes lose their crispiness as they sit.

NOTES

- Soaking the salt cod is non-negotiable. Unsoaked or under-soaked bacalhau is inedibly salty. Soak for a minimum of 24 hours in cold water, changing the water 3-4 times. Taste a small piece after soaking — it should be pleasantly salty but not aggressive.
- The potatoes should be cut as thin as matchsticks. A mandoline makes this fast and uniform. Thicker cuts will not crisp properly and will overwhelm the delicate cod.
- The traditional version uses eggs to bind everything. Without the egg, the dish is drier and more textural — the crispy potatoes and soft cod create their own contrast. The olives add bursts of brine that replace some of what the egg provided.
- This is a common Lenten dish in Portuguese homes, where the egg is simply omitted on fasting days. The adaptation is not modern — it is traditional.