Bacalhau à Brás
Bacalhau à Brás
- Country
- Portugal
- Region
- Lisbon
- Recipes
- 3 Recipes
Dish information
Bacalhau à Brás, a beloved Portuguese classic, is a culinary testament to the nation's deep historical connection with codfish. This dish, characterized by its comforting amalgamation of shredded salt cod (bacalhau), thinly fried matchstick potatoes, onions, and scrambled eggs, is believed to have originated in the historic Bairro Alto district of Lisbon. Its name, 'à Brás,' is often attributed to a tavern owner named Brás who first served this popular combination. The dish encapsulates the resourcefulness of Portuguese cuisine; bacalhau itself is a staple, primarily due to historical trade routes that allowed for its preservation and widespread distribution. Over centuries, Portugal developed over 365 distinct ways to prepare cod, each a reflection of regional influences and available ingredients. Bacalhau à Brás, with its simple yet elegant presentation, often garnished with black olives and fresh parsley, has become a symbol of Portuguese gastronomy. It's a dish savored in humble tascas and esteemed restaurants alike, representing a taste of home and tradition for many Portuguese people and a delightful discovery for visitors. Its enduring popularity is a testament to its flavorful simplicity and its deep roots in Portuguese culinary heritage, making it a must-try for anyone seeking an authentic taste of Portugal.
Timeline
Salt cod (bacalhau) becomes a staple in Portuguese cuisine due to trade and preservation methods.
Bacalhau à Brás is believed to have originated in Lisbon's Bairro Alto district.
The dish gains widespread popularity across Portugal and among Portuguese emigrant communities.
Bacalhau à Brás is recognized globally as a signature dish of Portuguese culinary heritage.
