Crispy on the outside, creamy on the inside and made with straw potatoes, egg and olives, bacalhau à Brás is one of the best-known dishes in Portuguese cuisine. Although the recipe is fairly simple, the combination of ingredients turns it into a meal full of flavour, found both on family tables and on the menus of many restaurants.
But how did this classic dish come about? Its history is linked to Lisbon and the Portuguese tradition of preparing cod in different ways, creating recipes that have been passed down through the generations and continue to delight those who sit down to eat.
How did bacalhau à Brás come about?
The origin of bacalhau à Brás is traditionally linked to Lisbon, where, according to the best-known version, a tavern keeper called Brás is said to have created the recipe. However, there is not enough solid historical evidence to confirm all the details of this story.
The recipe is thought to have become popular thanks to its affordable, easy-to-prepare ingredients: shredded cod, potatoes cut into thin sticks and fried, eggs and onion. Over time, black olives and parsley became the usual garnish, adding more colour and flavour to the dish.
What makes bacalhau à Brás so special?
The secret of this dish lies in the combination of ingredients, which complement each other perfectly: the cod gives it an intense flavour, the straw potatoes add crunch and the eggs bind everything into a creamy mixture, while the onion adds a touch of sweetness that balances it all.
As well as being delicious, Bacalhau à Brás is also a versatile dish, ideal for using up leftover cooked cod and adjusting the quantities to suit the number of people. Although there are slight variations from one recipe to another, the traditional version remains the best known and most popular.
How did it become a classic of Portuguese cuisine?
Cod holds a prominent place in Portuguese cuisine, thanks to a long tradition of fishing, trade and preservation through salting and drying, which has enabled this ingredient to be taken to different regions of the country and incorporated into countless recipes, adapted to local produce and customs. Among these, Bacalhau à Brás has gained popularity for its simple combination of ingredients and distinctive flavour, spreading from the kitchens of Lisbon to dining tables across the country. Today, it is a common dish in Portuguese restaurants and remains a favourite choice for those seeking a traditional, tasty and easy-to-prepare meal.
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A simple dish that has been enjoyed for generations
Bacalhau à Brás shows how simple ingredients can result in a memorable dish. The combination of cod, potatoes and egg has become part of Portugal’s culinary identity, remaining popular despite changes in eating habits.
Although the exact story of how it was created is still somewhat uncertain, the place it has earned on Portuguese tables is undeniable, and it is precisely this mix of tradition, simplicity and flavour that keeps bacalhau à Brás one of the great classics of Portuguese cooking.
Rita Diegues
