Bacalhau
Salt-cured cod, soaked and cooked in countless ways. In the popular dish bacalhau a bras it is shredded and scrambled with eggs, fried potato strands, onions and olives.

Klippfisk: Karl Ragnar Gjertsen Krg This photo was taken by Karl Ragnar Gjertsen. Please credit this photo Karl Ragnar Gjertsen in, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Bacalhau is a cornerstone of Portuguese cooking, with famously hundreds of recipes. The tradition of drying and salting cod made it a pantry staple and a symbol of home cooking across the country.
Explore the cuisine of Portugal.
Make Bacalhau at home
Ingredients
- 1 lb (450 g) salt cod, soaked in water for 24 to 48 hours with water changed several times
- 1/4 cup (60 ml) olive oil
- 2 onions, thinly sliced
- 3 garlic cloves, minced
- 1 lb (450 g) potatoes, cut in thin matchsticks and fried, or 1 cup shoestring potatoes
- 6 eggs, beaten
- Salt and pepper
- Chopped parsley
- Black olives
How it's made
- Drain the soaked cod, taste a flake to check saltiness, and simmer in fresh water 10 minutes. Cool, then flake it, removing bones and skin.
- Fry the potato matchsticks until golden and drain.
- Heat the olive oil in a large skillet and cook onions and garlic over medium-low heat for 10 minutes until soft.
- Add the flaked cod and cook 3 minutes.
- Fold in the fried potatoes.
- Pour in the beaten eggs and stir gently on low heat until just creamy, not dry.
- Season with pepper, scatter with parsley and olives and serve.
Variations
- Bacalhau com natas: baked with cream.
- Bacalhau a Gomes de Sa: with potatoes and onions.
- Bolinhos de bacalhau: fried salt cod fritters.
Cook’s tip: Change the soaking water several times; undersoaked cod will be too salty.
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Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Klippfisk: Karl Ragnar Gjertsen Krg This photo was taken by Karl Ragnar Gjertsen. Please credit this photo Karl Ragnar Gjertsen in, CC BY-SA 3.0 (Wikimedia Commons)
