Bacalhau à Lagareiro
“A pure expression of Portugal's olive-oil country: thick cod loins roasted with abundant garlic and olive oil, served alongside small potatoes that are baked, gently smashed (batatas a murro), and doused in the same fragrant oil.”
Where it comes from
Most typical of the Beiras and the Viseu-Coimbra interior; the name refers to the lagareiro, the olive-oil press operator (gastroportugal: Bacalhau à Lagareiro).
On the plate
The cod is meaty and lush, its mild salinity carried by the grassy warmth of good olive oil and sweet roasted garlic. The smashed potatoes drink up the oil, turning creamy inside with crisp, craggy edges.
How it works
Generous olive oil bastes the cod as it roasts, keeping it moist while conducting heat evenly, and smashing the potatoes maximizes surface area for crisping and oil absorption.
Variations
Polvo (octopus) à lagareiro using the same method, addition of sliced onion, a sprinkle of fresh parsley, grilled instead of roasted cod
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓25 min active · 45 min waiting
How it's made
8 steps · Show ↓- 130 min
Soak the salt cod loins for 24-36 hours, changing the water several times.
- 218 min
Boil the small unpeeled potatoes until just tender, then drain.
- 35 min
Arrange the cod and potatoes in a baking dish with whole garlic cloves and bay leaves.
- 43 min
Pour a generous amount of olive oil over everything, coating well.
- 530 min
Roast in a hot oven until the cod is cooked through and lightly golden.
- 66 min
Remove the potatoes and gently press each one with a fist or spoon until it cracks open.
- 73 min
Return the smashed potatoes to the dish and spoon over more warm olive oil.
- 86 min
Finish with a brief blast of high heat, then serve hot.
