What Portuguese cod dish combines shredded salted cod, onions, potatoes, and scrambled eggs?

Bacalhau à Brás is the Portuguese cod dish that combines shredded salted cod, onions, potatoes, and scrambled eggs.

The dish is made by first soaking salted cod to remove excess salt, then cooking it with thinly sliced onions and matchstick potatoes. Beaten eggs are added at the end, creating a soft, cohesive mixture. Black olives and chopped parsley are common garnishes.

The name is usually linked to a tavern owner called Brás from Lisbon’s Bairro Alto, although the precise historical origin is not fully documented. The dish belongs to Portugal’s extensive bacalhau tradition, which developed around preserved cod and includes hundreds of regional preparations.

It is often confused with bacalhau à Gomes de Sá, another famous Portuguese cod dish. Gomes de Sá uses larger pieces of cod with potatoes, onions, eggs, and olives, rather than the finely shredded, egg-bound texture characteristic of Bacalhau à Brás.