Home Mains Bacalhau à Brás with Olives and Paprika
A vibrant and appetizing dish of Bacalhau à Brás with Olives and Paprika, featuring flaked salt cod mixed with golden, crispy julienned potatoes, scattered green and black olives, and a sprinkle of bright red paprika. The dish is garnished with fresh green parsley, adding a burst of color and freshness, served on a white ceramic plate.
25 Hours, 00 Minutes Medium

Bacalhau à Brás with Olives and Paprika

Jump to Recipe

Bacalhau à Brás with Olives and Paprika reimagines a Portuguese classic with bold, modern touches. This version elevates the traditional dish by adding green olives and a generous dusting of paprika, creating a more complex and memorable flavor profile.

Salt cod (Bacalhau) remains the heart of Portuguese cooking, with countless recipes celebrating this versatile fish. The preparation begins with patience – soaking and desalting the cod over several hours until it reaches the perfect balance. Once ready, the fish is carefully flaked into substantial pieces that will maintain their tender texture throughout cooking.


An image of salt cod, displaying dried, salted pieces of codfish with a pale, slightly translucent appearance, neatly arranged on a clean, white surface, emphasizing the textured, flaky exterior characteristic of the preservation process.
Salt Cod: The foundation of many traditional dishes, preserved to perfection.

What is salt cod?

Salt cod, or bacalhau, is codfish preserved through an age-old process of salting and drying. This traditional method, developed before modern refrigeration, allows the fish to keep for months while developing a rich, concentrated flavor. Preparing salt cod requires soaking it in water for one to three days, changing the water regularly to remove excess salt and restore the fish’s moisture.

While Portuguese cuisine features salt cod prominently, it also stars in Spanish, Italian, Caribbean, and Scandinavian dishes. Each culture has developed its own distinctive recipes, transforming this preserved fish into hearty meals that tell the story of their culinary heritage.


The magic of Bacalhau à Brás with Olives and Paprika unfolds in layers of texture and flavor. Russet potatoes, cut into matchsticks and fried until golden, provide a satisfying crunch that contrasts beautifully with the tender fish. These crispy potatoes aren’t just a textural element – their earthy flavor perfectly balances the cod’s natural saltiness. A generous pour of extra virgin olive oil brings everything together, creating a aromatic base as it cooks the potatoes and transforms ordinary onions and garlic into a fragrant foundation.

Paprika stars in this rendition of Bacalhau à Brás, providing a smoky undertone that resonates through the layers of flavor. Its vibrant color stains the olive oil, turning everything it touches a sunset orange. Green olives introduce a piquant brightness, their briny flavor enhancing the fish and providing a sharp contrast that cuts through the richness of the eggs and olive oil, creating a tantalizing flavor profile.

The beaten eggs, poured over the mixture in the skillet, bind the ingredients together in a creamy scramble. Cooked just until set, they remain moist and tender, enveloping the other ingredients in a silky custard-like layer that enriches the dish while preserving the distinct flavors of each component.

Fresh chopped parsley garnishes the dish, adding a burst of color and an herbal note that lifts the overall profile. Crispy potatoes scattered on top provide the finishing touch, reinforcing the delightful textural contrast and ensuring each forkful offers a varied experience.

Bacalhau à Brás with Olives and Paprika celebrates Portuguese culinary traditions while boldly embracing new flavors. This dish, with its rich history and cultural significance, showcases the ingenuity and creativity of Portuguese cuisine. It’s best served in a communal setting, shared among friends and family, accompanied by a crisp, chilled white wine to complement its richness. The dish exemplifies the comfort and complexity of Portuguese cuisine, making it a beloved choice for any dining table.

Bacalhau à Brás with Olives and Paprika

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: PortugueseDifficulty: Medium
Servings

4

servings
Prep time

24

hours 
Cooking time

1

hour 
Total time

25

hours 

Bacalhau à Brás with Olives and Paprika is a savory Portuguese-inspired dish that combines flaked salt cod with crispy potatoes, aromatic onions, and garlic. It is enriched with smoky paprika and tangy olives, all bound together by softly scrambled eggs and garnished with fresh parsley.

Ingredients

  • 1 pound salt cod, soaked and flaked

  • 4 medium russet potatoes, julienned

  • 1 large onion, thinly sliced

  • 3 cloves of garlic, minced

  • 1 tablespoon paprika

  • 1/2 cup extra virgin olive oil

  • 1 cup green olives, pitted and sliced

  • 6 large eggs, beaten

  • 1/4 cup parsley, freshly chopped

  • to taste, salt and ground black pepper

Directions

  • Prepare the Salt Cod:
    Ensure the salt cod has been adequately soaked and that the water has been changed several times to remove excess salt. Drain, remove any bones and skin, and flake into large pieces.
  • Cook the Potatoes:
    Heat most of the extra virgin olive oil over medium-high heat in a large skillet. Add the julienned potatoes and fry until they are crispy and golden brown. Remove from the skillet and set aside on paper towels to drain excess oil.

    Add more extra virgin olive oil as necessary to ensure the potatoes cook properly.
  • Sauté Onion and Garlic:
    In the same skillet, using the remaining extra virgin olive oil, sauté the sliced onion until soft and translucent, 3-4 minutes. Add the minced garlic and paprika, and cook for another 1-2 minutes until the garlic is fragrant and the paprika is well integrated. Be careful not to burn the garlic.
  • Combine Ingredients:
    Reduce the heat to medium and add the flaked salt cod to the skillet with the onions and garlic, stirring gently to combine. Fold in most of the crispy potatoes – reserving some for garnish, sliced olives, and half of the chopped parsley, mixing carefully to ensure even distribution without breaking up the fish or the potatoes too much.
  • Add Eggs:
    Pour the beaten eggs over the mixture in the skillet, and let cook, stirring gently, until the eggs are just set and softly scrambled, about 3-4 minutes.

    Season with salt and ground black pepper to taste. Keep in mind that the cod and olives already contain salt.
  • Garnish and Serve:
    Remove from heat and spoon the mixture onto serving plates. Top with extra fried potatoes, and sprinkle with freshly chopped parsley before serving.

Notes

  • Soak and Desalt Salt Cod: Rinse the salt cod under cold water, then fully submerge it in cold water in the refrigerator for 24-36 hours, changing the water every 6-8 hours until it reaches the desired level of saltiness. Remove any bones or skin before flaking for use in recipes.

Introducing Palate Passport™

On this episode, join us on an extensive and unforgettable adventure as we delve deep into the vibrant culinary scene of Mexico City, a metropolis where ancient traditions meet modern innovation. From bustling street food markets to world-renowned restaurants, discover why Mexico City is an essential destination for food lovers around the globe!

Leave a Comment

Your email address will not be published. Required fields are marked *

*