Golden cod or bacalhau à Brás, a Portuguese recipe for Easter

Today's recipe is traditional Easter cuisine in our neighboring country. This is the golden cod or bacalhau á Brás, a recipe made with desalted cod crumbs that apparently was invented in Lisbon by the Senhor Braz, so we also find it in recipes with the name of Bacalao del Señor Bras or as cod a la lisboeta or even lisbonense cod.

This classic recipe is one of the recipes I like, a harvesting recipe for chunks of cod that we have left over from other preparations such as cuttings after making some square tacos to make cod with tomato, for example. The recipe is very simple and with its golden color and crispy potatoes, it is ideal to start the children of the house to eat more fish.


For 4 people
  • Potato 3
  • Cod crumbs 300 g
  • Eggs if they are XL 3, if they are normal 4
  • black olives 8
  • Spring onion
  • Salt
  • Parsley

How to make golden cod or bacalhau à Brás

Difficulty: easy
  • Total time 30 m
  • Cooking 30 m

For the recipe, we need to crumble the previously desalted cod crumbs so that they can be mixed with the straw potatoes that the recipe has and do not stand out in front of them, since the ideal is that each bite has a homogeneous proportion of fish, potatoes and eggs . Once minced, cook the cod pieces for two minutes and drain them.

Peel the potatoes and cut them into thin straws, for which we will use a mandolin or a very sharp knife. Afterwards, it is essential to leave the potatoes in water so that they are then loose and do not stick to each other. We leave them in cold water for about 10 minutes, and then, before frying them, we dry them leaving them on a kitchen cloth.

In a frying pan, sauté the spring onion cut into thin julienne strips and when it is very soft, add the pieces of cod. We fry the potatoes in another pan until they are golden and crisp and drain them on an absorbent paper. Mix the potatoes with the onion and cod sauce and add the beaten eggs, stirring carefully until the egg begins to curdle, turning off so that it is very juicy.

We serve in a platter and finish the recipe for golden cod by sprinkling with chopped parsley and decorating with some black olives that will give the contrast of flavor and color to this delicious dish, ideal for Easter that I personally like to prepare at any time of the year .

With what to accompany the golden cod or bacalhau à Brás

The golden cod or bacalhau à Brás must be prepared on the spot so that the potatoes are crisp and the egg is still juicy, unifying each bite. You will see how much you like to prepare it and how you enjoy its flavor and texture.

Tags:  Vegetables And Legumes Desserts Fish 

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