Bacalhau à Brás with Sautéed Onions and Parsley
A classic Lisbon dish with shredded salted cod, thinly sliced potatoes, and eggs, enhanced by sautéed onions and fresh parsley. This mediterranean-inspired seafood ready in about 50 minutes pairs small potatoes, peeled and julienned, large eggs, medium yellow onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb salted cod (bacalhau), soaked and shredded
- 1 lb small potatoes, peeled and julienned
- 5 large eggs
- 1 medium yellow onion, thinly sliced
- 4 tbsp olive oil
- 2 cloves garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup black olives, pitted
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and soak 1 lb salted cod in cold water for 24-48 hours, changing water several times. Drain and shred the cod into small pieces.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced yellow onion and 2 minced garlic cloves. Sauté for 5-7 minutes until onions are translucent and fragrant.
- Step 3: Add 1 lb peeled and julienned small potatoes to the skillet and fry for 10 minutes, stirring frequently, until tender and lightly golden.
- Step 4: Stir in the shredded cod and cook for 3 more minutes to combine flavors.
- Step 5: Beat 5 large eggs with salt and pepper, then pour over the cod and potato mixture. Gently stir over low heat until eggs are softly set but still creamy, about 3-4 minutes.
- Step 6: Remove from heat and mix in 1/4 cup chopped fresh parsley. Serve garnished with 1/4 cup black olives.
Frequently asked questions
How long does Bacalhau à Brás with Sautéed Onions and Parsley take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacalhau à Brás with Sautéed Onions and Parsley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Bacalhau à Brás with Sautéed Onions and Parsley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacalhau à Brás with Sautéed Onions and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bacalhau à Brás with Sautéed Onions and Parsley?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
