Dish · portuguese
Bacalhau a Bras
Shredded salt cod scrambled with soft-cooked eggs, thin-cut fried potatoes, and onion, finished with black olives and parsley, so the whole dish binds into one soft mass.
Where it comes from
The dish uses salt cod, imported to Portugal for centuries since the country's own waters could not meet demand. Salting let fish travel and keep long before refrigeration, and cod became central to Portuguese cooking as a result.
What cooks argue about
Cooks disagree over the eggs: added off the heat and stirred gently for a loose, custardy finish, or cooked longer over direct heat for a firmer, drier texture that holds together better.
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