Bacalhau à Braga — salt cod, Braga style — is the signature cod dish of the city, and one of the best-known of all Portuguese cod recipes.
The dish, also known as bacalhau à Narcisa, has a precise origin: it is said to have been created at the Narcisa restaurant in Braga, and, after great success, taken up by other restaurants of the city and the region, until it became known across Portugal as bacalhau à Braga. The dish brings together salt cod and potatoes, both fried, topped with a generous, slow-cooked onion stew — the cebolada — of onions, garlic, bay and a little vinegar, often with peppers, finished with black olives.
It is a dish of real character, the fried cod and potatoes set against the soft, sweet-sharp onion. Cod is the favourite of the Braga table, and bacalhau à Braga is its finest expression — best, by tradition, with a glass of cool Vinho Verde.
⭐ Must-try:
Bacalhau à Braga
Highlights
- The signature salt cod dish of Braga
- Also known as bacalhau à Narcisa, after the restaurant
- Fried cod and potatoes under a slow-cooked onion stew
- Created in Braga, then taken up across Portugal
- Best enjoyed with a glass of cool Vinho Verde
Frequently asked questions
What is bacalhau à Braga?
It is the signature cod dish of Braga — fried salt cod and potatoes topped with a slow-cooked onion stew, the cebolada.
Why is it also called bacalhau à Narcisa?
The dish is said to have been created at the Narcisa restaurant in Braga, before spreading to other restaurants and across Portugal.
Is the dish really from Braga?
Yes. It originated in the city of Braga and carries its name, and cod is the favourite of the Braga table.