Portuguese cuisine

Bacalhau à Brás (salt cod with potato and egg)

Shredded salt cod, matchstick fried potatoes and softly scrambled eggs, with olives.

With care: in a safer version

Bacalhau à Brás (salt cod with potato and egg) — Portuguese cuisine. Photograph of the dish.

Ingredients

salt cod
potatoes
onion
eggs
olive oil
black olives
parsley
salt

How it is prepared

Soaked cod is cooked with onion, the fried potato is added and beaten eggs are stirred in softly.

Food safety with low immunity

Fish should be fully cooked: opaque and flaking easily.
Eggs should be fully cooked, with firm whites and yolks.

How to prepare it during treatment

Traditionally the eggs stay soft and moist — during treatment cook them until fully set. Soak the cod for 24–48 hours, changing the water, and cook it through; skip the raw parsley.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Best eaten straight after cooking. Refrigerate leftovers promptly and eat within a day.

Reheating

Better made fresh; if reheating, heat until steaming.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Heart disease, Obesity, Stomach and gut. Fried in oil. With heart or digestive disease or weight concerns, discuss it with your team; baking can be an alternative.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Portugal: food database →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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