Bacalhau à Lagareiro (Portuguese roasted codfish Lagareiro)
It is one of the most appreciated Portuguese codfish recipes. This roasted codfish recipe combines two ingredients loved nationwide, olive oil and cod.
This recipe goes back to the olive oil production tradition, when the olive mill ovens we’re used to cook this celebratory dish of the fresh olive of the season.
Ingredients
(serves 4)
400 gr of Codfish
800 gr small potatoes
2 medium onions
8 garlic cloves
Dried bayleaf
Black olives
Olive oil
Dried oreganon
Parsley
Salt, to taste
Pepper, to taste
Instructions:
• Slice two medium onios, cover the oven tray with olive oil and place the onions on top. Add dried bayleafs. Crush 3 garlic cloves and add them to the tray as well. Add the soaked codfish to the tray.
• Boil some water in a pan, and add the washed potatoes to the pan with salted water to boil around 5-8 minutes (if you have bigger potatoes let them boil a few more minutes).
• Pre heat the oven at 200 Celsius (406 F).
• Put a generous amount of olive oil on a frying pan, slice the remaining garlic cloves, and add them to the pan with the hot oil. Reduce the temperature, just enough to keep infusing the olive oil without burning the garlic slices.
• Place the potatoes on the oven tray, add olive oil on top of them and the codfish. Sprinkle the potatoes with some oreganon and coarse salt.
• Place the tray in the oven and set the timer for 35minutes and cook at 200 celsius (406F).
• Take them out of the oven, gently smash the potatoes to open them up.
• Add some black olives and parsley to the tray and reheat the infused olive oil as a dressing for the table.
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