Bacalhau à Lagareiro is one of the most loved Portuguese codfish recipes. This roasted codfish brings together two ingredients loved across the country: olive oil and cod.
The name comes from the olive oil tradition. The ovens of the olive mills were used to cook this dish to celebrate the fresh olive oil of the season.
Ingredients (serves 4)
- 400 g desalted codfish
- 800 g small potatoes
- 2 medium onions
- 8 garlic cloves
- Dried bay leaves
- Black olives
- Olive oil (plenty of it)
- Dried oregano
- Fresh parsley
- Coarse salt and pepper, to taste
Instructions
- Slice the onions. Cover an oven tray with olive oil and spread the onions on it. Add the bay leaves and 3 crushed garlic cloves, then place the codfish on top.
- Boil the washed potatoes in salted water for 5 to 8 minutes (a little longer if they are bigger).
- Preheat the oven to 200°C.
- Pour a generous amount of olive oil into a frying pan, slice the remaining garlic and add it. Keep the heat low, so the garlic infuses the oil without burning.
- Place the potatoes on the tray and pour olive oil over them and the codfish. Sprinkle the potatoes with oregano and coarse salt.
- Roast for 35 minutes at 200°C.
- Take the tray out and gently smash the potatoes to open them up.
- Add black olives and parsley, and reheat the garlic oil to pour over at the table.
Watch the video
Download the Codfish Lagareiro recipe (PDF)
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