Bacalhau à Brás - Traditional Recipe
Origin and Tradition of Bacalhau à Brás
Bacalhau à Brás is an iconic dish in Portuguese cuisine, with roots that date back several centuries. Like many Portuguese dishes, it highlights cod (bacalhau), a central ingredient in the country’s culinary culture. Salted cod was introduced to Portugal by Portuguese sailors during their explorations and commercial exchanges worldwide. This dried and salted fish is not only easy to store but also a sustainable source of protein, making it an essential ingredient in many traditional Portuguese recipes.

Bacalhau à Brás is a simple yet flavorful recipe, named after a Lisbon chef from the 19th century, characterized by a mixture of shredded cod, scrambled eggs, potatoes, and herbs. It is a dish that symbolizes rustic Portuguese cooking, while being refined in its simplicity.

Bacalhau à Brás - Traditional Recipe
Bacalhau à Brás is a traditional Portuguese dish made with desalted cod, potatoes, eggs, and parsley. It embodies both the simplicity and richness of Portuguese flavors.

Ingredients:

• 500 g desalted cod
• 500 g potatoes
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 eggs
• 1 bunch of fresh parsley, chopped
• 1 dl olive oil (or a mix of olive oil and butter for richness)
• Salt and black pepper (to taste)
• 200 g matchstick fries (optional, but often used for added crunch)
• 1 bay leaf (optional, but sometimes added to enhance flavor)

Instructions:

Desalting the Cod:
If using salted cod, it is essential to desalinate it properly. To do so, soak the cod in cold water for 24 to 48 hours, changing the water several times. After desalting, cook the cod in boiling water for about 10 to 15 minutes, or until tender. Drain and gently shred the cod with a fork.

Preparing the Potatoes:
Peel the potatoes and cut them into thin slices, then fry them in hot oil or olive oil to make matchstick fries. Alternatively, you can steam or boil the potatoes if you prefer a lighter version. Once cooked, set the potatoes aside.

Cooking the Onion and Garlic:
In a large skillet, heat the olive oil. Add the chopped onion and minced garlic, then sauté over medium heat until soft and lightly golden. If using a bay leaf, add it at this point to infuse its flavor into the oil.

Adding the Shredded Cod:
Add the shredded cod to the skillet with the onion and garlic, mixing well so the cod absorbs the flavors. Sauté everything for a few minutes.

Incorporating the Eggs:
Beat the eggs in a bowl and then pour them into the skillet with the cod. Stir constantly so that the eggs coat the cod in a creamy and binding manner, without turning into scrambled eggs. The goal is to create a creamy texture, almost like a thin omelet.

Adding the Potatoes:
Add the cooked potatoes (and/or matchstick fries if you’re using them) to the skillet and gently mix to integrate them with the cod and eggs. The goal is to combine everything without breaking the potatoes too much, so they maintain some texture.

Seasoning:
Season with salt and black pepper to taste. Add the fresh chopped parsley to bring freshness and color to the dish. You can also add a little paprika or black olives for extra decoration and flavor.

Serving:
Serve immediately, hot, garnished with crispy matchstick fries on top (if you haven't incorporated them during cooking). You can also add black olives to enhance the presentation.

Additional Notes:

• Bacalhau à Brás is a simple dish that allows for a variety of preparations. Some chefs add a touch of cream or milk to soften the texture of the eggs, while others prefer to keep the recipe more authentic with a lighter, airier texture.
• Regional Variations: Some versions of this dish may include vegetables like bell peppers or tomatoes, although the classic recipe primarily focuses on cod, potatoes, and eggs.
• Matchstick Fries: The use of matchstick fries is often an option to add crunch, but some prefer to use coarser-cut potatoes for a different texture.

History and Origin:
Bacalhau à Brás originates from Lisbon and is highly appreciated throughout Portugal, particularly for family meals and festive occasions. The recipe has existed in different versions since the early 20th century, although the exact origin of the dish remains unclear. The name "à Brás" refers to the chef who is believed to have perfected this recipe in Lisbon. Over time, Bacalhau à Brás has become one of the country's most iconic dishes, representing the perfect union of the sea (the cod) and the land (the potatoes).

Recommended Wine:
A Portuguese white wine such as Vinho Verde or Alvarinho pairs well with this dish. Its freshness and acidity balance the richness of Bacalhau à Brás.

Wine Pairing:
Bacalhau à Brás, being a rich and creamy dish, pairs perfectly with dry white wines that are slightly fruity and fresh. Wines like Vinho Verde or Alvarinho offer a pleasant freshness that balances the richness of the dish. A Portuguese wine like Douro white or even an Encruzado from the Dão region, with its minerality and acidity, also pairs very well.

First Written Mentions of the Recipe:
Although Bacalhau à Brás has been a popular dish in Portugal for a long time, the recipe as we know it today seems to have been developed in the 20th century. The exact origin of this recipe remains unclear, but some culinary historians attribute its creation to a Lisbon chef named Brás, who is believed to have been the first to combine these ingredients into a unique dish.

One of the first written mentions of Bacalhau à Brás appears in a Portuguese cookbook from the 1950s, and it is now commonly prepared in Portuguese households, especially during festive meals and special occasions. While variations of the recipe exist, Bacalhau à Brás remains a staple of Lisbon's cuisine, known for its simplicity and comforting flavor.

A Festive and Family Dish:
Bacalhau à Brás is more than just a dish; it embodies a culinary tradition passed down through generations. It is often enjoyed during festive times, especially at Christmas or family weekend meals. This dish, easy to prepare but rich in flavor, is also a symbol of Portuguese hospitality, where meals are an opportunity to share convivial moments around the table.

The Legendary Portuguese Chef:
While many Portuguese chefs have popularized this recipe over time, one of the most famous to have revived it is chef Nuno Mendes. His restaurant, Taberna do Mercado in Lisbon, is one of the places where modern versions of Bacalhau à Brás are served, showcasing this dish in a contemporary gastronomic setting.

In summary, Bacalhau à Brás is a traditional and iconic dish in Portuguese cuisine, famous for its simplicity and richness of flavors. Whether prepared traditionally or modernized, it remains an essential choice for anyone looking to explore Portuguese culinary culture.