Shredded salt cod tossed with thin-fried potatoes, sweet onion, garlic and scrambled egg, finished with black olives and parsley, eaten hot.
Where to eat it: 4 restaurants across 1 city.
Invented by a Bras family tavern keeper in Lisbon's Bairro Alto in the late 19th century as a thrift dish, combining the new fad of potato chips with leftover bacalhau. The dish travelled the country in 20th-century cookbooks and now anchors lunch menus from family tascas to chef-led rooms.
Common allergens: Fish, Eggs
Tip from the editors. Eggs barely set is the target. Take the pan off the heat just before they look done, residual heat finishes them.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Solar dos Presuntos in Restauradores, Lisbon: a family seafood institution open since 1974, famous for cured ham, Minho cuisine and a celebrity wall.
Signature: Arroz de marisco, Roast kid, Bacalhau a Braz
Order: The plate of presunto first, then arroz de marisco for two.
Why locals love it: A neo-tasca tucked behind Sao Cristovao church that books out a month ahead via Instagram DM, tourists rarely find their way.
Tip: DM the Instagram account for reservations. Walk-ins are very rare.
Casa do Alentejo in Lisbon's Restauradores: a 17th-century palace with a Moorish patio serving the bread soups, migas and pork of the Alentejo.
Signature: Acorda alentejana, Migas com entrecosto, Carne de porco a alentejana
Order: Acorda alentejana, the bread-and-coriander soup, with a poached egg.
Pap'Acorda in Cais do Sodre, Lisbon: a Bairro Alto classic reborn at Mercado da Ribeira, still cooking Manuela Brandao's signature seafood acorda.
Signature: Acorda de marisco, Chocolate mousse
Order: Acorda de marisco, the bread-and-shellfish stew that named the room.
More cities are in research. Want bacalhau a bras covered somewhere specific? Tell us where you want to eat.