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.

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.