Bacalhau à Brás 

Salted cod, or bacalhau, holds a special place in Portuguese cuisine and culture. Its history dates back to the Age of Exploration when Portuguese fishermen ventured into the North Atlantic, discovering the abundant codfish off the coasts of Newfoundland. The fish's natural preservation qualities made it a staple for long sea voyages, allowing sailors to sustain themselves during their travels.

 

In Portugal, bacalhau has transcended mere sustenance to become a symbol of celebration and tradition. It’s famously said that there are over a thousand ways to prepare it, with each region offering its unique twist. One beloved dish is bacalhau à Brás, a delightful combination of shredded salted cod, finely chopped onions, and crispy golden potatoes, all bound together with creamy scrambled eggs and garnished with black olives and fresh parsley. This dish embodies the heart of Portuguese culinary creativity and is often enjoyed during festive occasions, family gatherings, and religious celebrations.

 

To make bacalhau à Brás, start by soaking the salted cod to remove excess salt and rehydrate it. Then, sauté onions in olive oil until soft, add the cod, and incorporate the fried potatoes. Finally, stir in beaten eggs until just set, and serve garnished with olives and parsley. This dish not only showcases the versatility of salted cod but also reflects the rich maritime heritage of Portugal, making it a beloved classic on tables across the country.