Shredded salt cod sautéed with onion, matchstick fried potato and beaten egg, finished with olives and parsley. The most-ordered cod dish in Porto trattorias.

Bacalhau à Brás was invented in Lisbon's Bairro Alto in the 19th century by a tavern-keeper named Brás, but the dish travelled to Porto early and is now equally canonical to the northern cod tradition; the Portuguese say there are over 365 ways to cook salt cod, one for every day of the year, and à Brás is the everyday weeknight standard. Adega Sao Nicolau and Cafe Santiago serve the trattoria version; the city's modern restaurants reinterpret it but rarely improve.

3 editor picks for Bacalhau à Brás in Porto, ranked by editorial score. All Porto signature dishes · Bacalhau à Brás across every city.