Today we’re off to sunny Portugal—the land of navigators, port wine, and incredibly soulful cuisine. We’re cooking two iconic dishes that the Portuguese consider national treasures.
🐟 Bacalhau à Brás
A classic Portuguese dish of salted cod with the thinnest potato straws, eggs, and olives. Its tender texture, delicate flavor, and golden hue make it one of the country’s most beloved dishes.
Ingredients:
• Salted cod (bacalhau) — 400 g
• Potatoes — 600 g
• Yellow onion — 2 large bulbs
• Garlic — 4 cloves
• Eggs — 6
• Pitted black olives — 100 g
• Olive oil — 150 ml
• Fresh parsley — large bunch
• Black pepper — to taste
Preparation:
Step 1. Preparing the cod
Soak the salted cod in cold water for 24–48 hours, changing the water every 6–8 hours. This is critical for removing excess salt. The ready cod should be firm but not overly salty. Drain the water, pat the fish dry with paper towels, and shred it by hand into small fibers, removing all bones and skin. The fibers should be 2–3 cm long.
Step 2. Potato straws
Peel the potatoes and cut them into the thinnest straws, 2–3 mm thick (use a Korean carrot grater or mandoline). Rinse the straws in cold water to remove starch, then thoroughly pat dry with kitchen towels—the potatoes must be completely dry. Heat 100 ml of olive oil in a deep skillet to 170°C and fry the potatoes in batches until golden and crispy (5–7 minutes). Transfer to paper towels to drain excess oil.
Step 3. Aromatic base
Slice the onion into thin half-rings, the garlic into small plates. In a large deep skillet, heat the remaining 50 ml of olive oil over medium heat. Add the onion and sweat for 8–10 minutes, stirring constantly, until completely soft and translucent—the onion shouldn’t brown. Add the garlic and cook for another 1–2 minutes until fragrant.
Step 4. Combining the components
Add the cod fibers to the onion and stir. Cook for 3–4 minutes over medium heat, gently stirring with a wooden spatula—the cod should warm through and soak up the onion oil. Add the fried potatoes and mix carefully, trying not to break the crispy straws. Heat for 2 minutes.
Step 5. Egg coating
Whisk the eggs with a fork until smooth (no need for stiff peaks). Reduce the heat to low and pour the eggs into the skillet, continuously stirring with a wooden spatula in broad motions from the edges to the center. Cook for 2–3 minutes—the eggs should set but remain creamy and moist, not turning into dry scrambled eggs. Remove from heat while the mass is still slightly runny—it will finish cooking from residual heat.
Step 6. Finishing touches
Add half the chopped olives and finely chopped parsley (save some for garnish), gently mix. Season with black pepper to taste (salt is usually unnecessary due to the salted cod). Transfer to a serving dish, garnish with the remaining olives and parsley sprigs. Serve immediately while the dish is hot and creamy.
Step 7. Serving
Bacalhau à Brás is served as a standalone dish, traditionally with a simple green salad dressed with olive oil and vinegar. The Portuguese often pair it with a glass of Vinho Verde. The dish should be golden, aromatic, with visible cod fibers and crispy potato pieces.
💡 Fact: In Portugal, they say there are 365 ways to cook bacalhau—one for every day of the year. Bacalhau à Brás appeared in Lisbon in the 19th century and is named after its creator, a tavern owner named Brás.
🐷 Carne de Porco à Alentejana
A famous dish from the Alentejo region—juicy pork marinated in wine sauce with paprika, braised with shellfish and potatoes. The surprising combination of meat and seafood creates the unique flavor of the Portuguese coast.
Ingredients:
• Pork tenderloin or shoulder — 800 g
• Clams or mussels — 500 g
• Dry white wine — 200 ml
• Garlic — 6 cloves
• Sweet paprika — 2 tsp
• Hot paprika — ½ tsp
• Bay leaves — 3
• Potatoes — 600 g
• Yellow onion — 1 large bulb
• Fresh cilantro — large bunch
• Olive oil — 80 ml
• Tomato paste — 2 tbsp
• Salt, black pepper — to taste
• Lemon — for serving
Preparation:
Step 1. Marinating the pork
Cut the pork into 3×3 cm cubes. In a deep bowl, mix 150 ml of white wine, 4 minced garlic cloves, sweet and hot paprika, crumbled bay leaves, 2 tablespoons of olive oil, salt, and pepper. Add the meat and mix thoroughly by hand so each piece is coated in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight (up to 24 hours). The meat should take on a reddish hue from the paprika and become aromatic.
Step 2. Preparing the shellfish
Thoroughly rinse the shellfish under cold running water, removing sand and algae. Discard any shells that remain open when tapped—they’re dead. Soak the shellfish in cold salted water for 30 minutes to release any remaining sand. Drain the water and rinse again. The shellfish should be clean, with tightly closed shells.
Step 3. Searing the pork
Remove the meat from the marinade (keep the marinade). Pat the pieces dry with paper towels—wet meat won’t brown. Heat 3 tablespoons of olive oil in a thick-walled pot or Dutch oven over high heat until lightly smoking. Sear the pork in batches, without overcrowding the pan, for 3–4 minutes per side until deep golden-brown. Transfer the seared meat to a plate.
Step 4. Braising with aromatics
In the same pot over medium heat, sauté the finely chopped onion until soft (5–6 minutes). Add the tomato paste and cook for 2 minutes, stirring constantly—the paste should darken and become fragrant. Return the meat to the pot, pour in the reserved marinade and the remaining 50 ml of wine. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–50 minutes. The meat should become tender, easily pierced with a fork, and the sauce should thicken and take on a rich red-brown color.
Step 5. Potatoes
While the meat is braising, peel the potatoes and cut them into 2×2 cm cubes. In a separate skillet, heat the remaining olive oil and fry the potatoes over medium heat for 15–20 minutes, turning occasionally, until golden and crispy on all sides and soft inside. The potatoes should be crunchy outside and fluffy inside. Salt and set aside.
Step 6. Adding the shellfish
When the pork is tender, increase the heat to medium and add the prepared shellfish to the pot. Pour in 2–3 tablespoons of water if the sauce is too thick. Cover and cook for 5–7 minutes, shaking the pot occasionally. The shellfish are ready when all the shells have opened. Discard any unopened shells—they’re inedible. Add the fried potatoes and half the chopped cilantro, gently mix.
Step 7. Final assembly and serving
Taste the sauce and adjust the salt if needed. Add the remaining cilantro and the last 2 garlic cloves, pressed—this will give a fresh garlic aroma. Stir and remove from heat. Transfer to a deep serving dish, garnish with cilantro sprigs and lemon wedges. Serve immediately with crusty white bread for the sauce. The dish should be aromatic, with visible pieces of meat, open shells, and golden potatoes.
💡 Fact: Carne de Porco à Alentejana is a symbol of the Alentejo region, where fertile plains meet the Atlantic coast. The combination of pork and shellfish reflects the region’s unique geography: pigs grazed on acorns from cork oaks, while shellfish were harvested from coastal waters. This dish is a gastronomic bridge between land and sea.