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).
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.
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
Where Bacalhau à Lagareiro sits in the Portuguese flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min
- 130 min
Soak the salt cod loins for 24-36 hours, changing the water several times.
Watch outTaste a flake of the soaking cod near the end — it should be pleasantly savory, not still harsh with salt; that tells you it's ready to cook.
- 218 min
Boil the small unpeeled potatoes until just tender, then drain.
Watch outStop boiling the potatoes while a knife still meets slight resistance — they finish softening in the oven and you want them intact to smash.
- 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.
Watch outThe cod is done when the flesh turns opaque and just begins to flake, with the edges barely golden — pull it before it dries out.
- 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.
Watch outSpoon the warm oil over the cracked potatoes generously — the exposed craggy surfaces should soak it up and glisten.
- 86 min
Finish with a brief blast of high heat, then serve hot.
