📝 About This Recipe
A true cornerstone of Portuguese gastronomy, Bacalhau à Lagareiro celebrates the harmonious marriage of salt cod and the season's finest extra virgin olive oil. The name 'Lagareiro' refers to the owner of an olive oil press, signifying a dish that is unapologetically drenched in 'liquid gold' and aromatics. Featuring succulent, flaky cod loins and 'punched' potatoes that soak up every drop of garlic-infused oil, this rustic masterpiece is a sensory journey to the heart of a Portuguese village kitchen.
🥗 Ingredients
The Star of the Dish
- 4 pieces Salted Cod (Bacalhau) Loins (thick-cut, fully desalted for 48-72 hours)
- 2 cups Extra Virgin Olive Oil (use the highest quality available)
The Batatas a Murro (Punched Potatoes)
- 1 kg Baby Potatoes (uniform size, skins left on)
- 2 tablespoons Coarse Sea Salt (for roasting the potatoes)
Aromatics and Garnish
- 12-15 pieces Garlic Cloves (peeled and lightly smashed)
- 1 large Onion (sliced into thick rings)
- 3 pieces Bay Leaves (dried or fresh)
- 1/2 cup Black Olives (Portuguese black olives preferred)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 piece Red Bell Pepper (sliced into strips for color)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Ensure your cod loins have been properly desalted in the fridge, changing the water every 8-12 hours, and pat them completely dry with paper towels.
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2
Wash the baby potatoes thoroughly, leaving the skins on. Place them in a baking dish and toss with the coarse sea salt. Roast for about 30-35 minutes until the skins are wrinkled and the insides are tender.
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3
While the potatoes roast, prepare the cod. Place the dried cod loins in a separate, deep ovenproof ceramic or glass baking dish.
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4
Scatter the onion rings, red bell pepper strips, and bay leaves around the cod loins. The onions will act as a flavorful bed for the fish.
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5
In a small saucepan over low heat, warm 1.5 cups of the olive oil with the smashed garlic cloves for 5 minutes. Do not let the garlic brown; you just want to infuse the oil with its essence.
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6
Pour the warm garlic-infused olive oil over the cod and onions. The oil should come halfway up the sides of the fish.
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7
Once the potatoes are tender, remove them from the oven. Using a clean kitchen towel or a heavy spoon, gently press (or 'punch') each potato until the skin cracks and they flatten slightly, but remain in one piece.
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8
Arrange the 'punched' potatoes in the baking dish with the cod, nestling them into the olive oil so they can absorb the flavors.
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9
Transfer the entire dish back into the oven. Roast for 15-20 minutes. The cod is done when the flakes easily separate with a fork and turn opaque white.
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10
Halfway through the roasting, use a spoon to baste the cod and potatoes with the hot oil from the bottom of the dish.
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11
Remove from the oven and scatter the black olives and freshly chopped parsley over the top.
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12
Finish with a generous crack of black pepper and serve immediately, ensuring every plate gets a generous spoonful of the aromatic roasting oil.
💡 Chef's Tips
Always use thick cod loins (lomos) for this dish to ensure they stay juicy during the roasting process. Don't be afraid of the amount of olive oil; it is the sauce of the dish and can be saved afterward for cooking other seafood. Ensure the cod is bone-dry before roasting to prevent it from steaming rather than confitting in the oil. If the garlic starts to brown too quickly in the oven, tuck the pieces under the onions or potatoes. For the most authentic flavor, use a Portuguese Extra Virgin Olive Oil with a slightly peppery finish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry White Port to cut through the richness of the oil. Serve with a side of blanched turnip greens (grelos) or sautéed spinach for a touch of bitterness. Provide crusty rustic bread (like Pão de Mafra) to soak up the leftover garlic-infused olive oil. A light salad of tomatoes and onions with a simple vinegar dressing provides a refreshing contrast. Follow with a traditional Portuguese dessert like Arroz Doce (sweet rice pudding) to round out the meal.