Bacalhau à Brás, a traditional Portuguese dish, has gained immense popularity worldwide due to its unique blend of flavors and textures. This dish is a delightful mix of shredded salted cod (bacalhau), onions, thinly chopped fried potatoes, all bound together by scrambled eggs. The dish is then garnished with black olives and sprinkled with fresh parsley, adding a burst of color and flavor. The popularity of Bacalhau à Brás lies in its simplicity and the perfect balance of its ingredients. The saltiness of the cod contrasts beautifully with the creamy eggs and crispy potatoes, creating a symphony of flavors in your mouth. Moreover, the dish is a testament to Portugal’s rich history of seafaring and exploration, with bacalhau being a staple food for sailors. The versatility of Bacalhau à Brás also contributes to its popularity, as it can be enjoyed at any time of the day, be it lunch, dinner, or even a hearty breakfast.
Where to try the best Bacalhau à Brás
Bacalhau à Brás, a traditional Portuguese dish made from shredded cod, potatoes, and eggs, is a must-try for any food lover. One of the best places to try this dish is at “Adega de São Roque” in Lisbon, Portugal. This restaurant is known for its authentic Portuguese cuisine and has been serving delicious food since 1964. Their Bacalhau à Brás is praised for its perfect balance of flavors and textures. You can find more about them at their website: http://www.adegadesaoroque.com/. Another great place to try Bacalhau à Brás is “Taberna da Rua das Flores” also in Lisbon. This small, charming restaurant offers a daily changing menu based on fresh, local ingredients. Their Bacalhau à Brás is a standout dish, loved by locals and tourists alike. Check out their Facebook page for more information: https://www.facebook.com/TabernaRuaDasFlores/.
Where did Bacalhau à Brás come from
Bacalhau à Brás, also known as Cod à la Brás, is a traditional Portuguese dish that originated in the Bairro Alto district of Lisbon. The dish is named after its creator, a tavern owner named Brás, who invented it in the 19th century. Bacalhau à Brás is made from shreds of salted cod (bacalhau), onions, and thinly chopped (matchstick-sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The dish is a testament to Portugal’s long-standing fishing tradition, particularly the catching and preserving of cod. Bacalhau à Brás is not only a staple in Portuguese households, especially during Lent, but it has also gained international recognition. Despite its humble origins, this dish is now served in many high-end Portuguese restaurants worldwide, showcasing the simplicity and richness of Portuguese cuisine.
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