Bacalhau (salted cod fish) is renowned for its versatility. Portugal’s obsession with this cured fish has produced, some say, more than 1000 variations. Bacalhau à Braz is certainly one of the classics. Created by Mr Bráz, owner of a tavern in Lisbon’s bohemian Bairro Alto, this dish combines shredded bacalhau with eggs to create a delicious snack or quick lunch. This recipe is a ‘low carb’ variation, substituting the traditional fried potatoes with grated carrots. This makes for a lighter, more colourful dish which still honours the magic combination of bacalhau, olive oil and garlic. Bacalhau must be soaked in cold water for 3 days (changing the water twice a day) before cooking. Alternatively you can buy already soaked cod in frozen packs. The original recipe asks for the cod to be boiled before shredding. I don’t find this necessary and I believe you get a better taste and texture from using it raw straight into the pan.
1 large onion (thinly sliced)
3 cloves of garlic (thinly sliced)
1 steak of bacalhau (posta de bacalhau) pre soaked
6 eggs (whisked)
1 carrot (grated)
3 tbs olive oil
Salt and pepper
2 tbsp chopped parsley
1/2 cup of stoned black olives
1. Add the olive olive oil to a frying pan and when hot add the onions. Gently fry until translucent, then add the garlic. Cook for a couple of minutes stirring occasionally.
2. Shred the bacalhau into this strips then add to the pan, cook for another couple of minutes, add the grated carrot, followed by the eggs. Stir constantly, taste for salt and pepper and adjust seasoning if required. Add the olives, chopped parsley and serve with a green salad!
Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture.
Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy.
His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.
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4 thoughts on “Bacalhau à Bráz”
Esta receita não leva batata frita. Que interessante. Tenho de experimentar! 🙂
One of my favourite dishes . . . .can’t resist it and going to miss it so much now we are back in England.
Bacalhau is really easy to transport, maybe put a few postas in your suitcase next time you’re over…
that’s so true! Suitcase was so heavy on this trip back but definitely next time. Might also see if I can track some down when I am in London this weekend.