---
title: Bacalhau à Brás
category: Mains
cuisine: Portuguese
diet:
  - gluten-free
  - dairy-free
tags:
  - fish
servings: 4
difficulty: medium
prep time: 30 minutes
cook time: 30 minutes
created: 2026-09-12
updated: 2026-09-12
---

Julienne @potatoes{4} into thin sticks and leave them to soak in ice-cold water for about ~{30%minutes}.

In the meantime, shred @codfish loins{2}(desalted) and set aside.

Heat a pot with @vegetable oil{500%ml} until it reaches around 170°C.

Strain the potato sticks and pat them with a tea towel until thoroughly dry. Deep-fry them a handful at a time until they turn a deep gold, take them out and drain excess oil.

In a wide pan, heat a generous amount of @olive oil{}.

Add in @garlic{4%cloves}(chopped) and fry them for ~{1%minute}.

Add @onions{2}(chopped) and sautée for a few minutes until they become soft and turn a pale gold.

At this point, add the previously shredded codfish and blend with the onions. Cook for a few minutes, taking care to not allow the fish to become dry.

Season with @fine sea salt{} and @white pepper{}(ground) to taste.

Turn down the heat, add the deep-fried potato sticks, and blend everything quickly together.

> The fried potatoes impart texture to the dish, so do not cook them for too long.

Finally fold in @eggs{5}(whisked). Mix constantly until creamy and do not overcook them.

Remove from heat, sprinke with @parsley{}(chopped), decorate with @black olives{}, and serve.