Bacalhau à Lagareiro is a tasty Portuguese dish featuring oven-baked cod cooked in olive oil and garlic. You soak salted cod for two days to make it tender. Then, boil small Russet potatoes and punch them flat for a nice texture. After that, sauté garlic and fresh herbs in olive oil before searing the cod. Finally, roast it all together until the cod is flaky and the potatoes are golden. ��️ Don't you love how simple ingredients can create such flavor? If you're curious about how to make it perfectly, there's more to explore!

Key Takeaways

• Bacalhau à Lagareiro features salted cod, soaked for 48 hours, ensuring it becomes flaky and tender.
• The dish includes boiled, punched small Russet potatoes, enhancing texture and flavor.
• Key ingredients include high-quality olive oil, garlic, and fresh herbs like parsley and rosemary.
• Cod is seared and then roasted with potatoes until golden and flaky, typically at 190°C (375°F).
• Serve with fresh herbs, a squeeze of lemon, and crusty bread for a complete meal experience.

History

Bacalhau à Lagareiro is more than just a dish; it's a delicious representation of Portugal's rich maritime history. Did you know that it showcases *salted cod*, a staple in Portuguese cuisine since the 15th century?

This dish reflects the strong connection the Portuguese have with the sea and highlights the importance of *cooking methods* that can be versatile, similar to the 6-in-1 functionality of Traeger pellet grills.

The name "à Lagareiro" means "olive oil mill style," highlighting the use of *local ingredients* like early harvest *olive oil* and *garlic*.

Often served during *festive occasions* and family gatherings, Bacalhau à Lagareiro embodies the essence of *traditional Portuguese* cooking.

Its simplicity and focus on rich flavors show how *Mediterranean cooking* can be both hearty and elegant.

Recipe

Bacalhau à Lagareiro Recipe

Bacalhau à Lagareiro is a cherished dish in Portuguese cuisine, celebrated for its rich flavors and simple preparation. This dish features salted cod, which requires a little patience as it must be soaked in cold water for two days to remove excess salt. The soaking process is essential to achieving the perfect balance of flavors in the final dish.

When cooked, the cod becomes flaky and tender, beautifully complemented by the roasted potatoes. To enhance your cooking experience, consider using a digital thermometer for precise temperature readings, ensuring your cod is perfectly cooked and not overdone. Lavatools thermometers, known for their speed and efficiency of temperature readings, can help you achieve consistently delicious results.

The dish is elevated by the use of quality olive oil, a hallmark of the "À Lagareiro" style. The combination of boiled and punched small Russet potatoes, seasoned with aromatic herbs and roasted to perfection, adds a delightful texture and flavor. Served with a side of fresh salad or crusty bread, Bacalhau à Lagareiro is a meal that brings comfort and satisfaction to any table.

Ingredients:

• 1 kg salted cod
• 500 g small Russet potatoes
• 4 cloves garlic, minced
• 2 bay leaves
• 1 sprig of rosemary
• Fresh parsley, chopped
• 200 ml high-quality olive oil
• Salt (to taste)
• Black pepper (to taste)

Instructions:

Start by soaking the salted cod in cold water for 48 hours, changing the water every 3-4 hours. Once the cod is ready, boil the small Russet potatoes in salted water until tender. Drain and let them cool slightly before gently punching them to flatten.

In a large pan, heat some olive oil over medium heat and add the minced garlic, bay leaves, and rosemary, sautéing until fragrant. Add the punched potatoes to the pan, seasoning with salt, pepper, and fresh parsley, then transfer everything to a baking tray.

Sear the cod in the same pan for 3-4 minutes until it's golden on one side, then place it on the baking tray with the potatoes. Drizzle generously with olive oil and roast in a preheated oven at 190°C (375°F) for 15-20 minutes, or until the cod is flaky and the potatoes are golden.

Extra Tips:

To enhance the flavors of Bacalhau à Lagareiro, consider using a mix of different herbs such as thyme or oregano alongside parsley. Always opt for the best quality olive oil available, as it greatly impacts the final taste.

You can also adjust the cooking time based on the thickness of the cod fillet; thicker pieces may require a few extra minutes in the oven. For a personalized touch, serve the dish with additional fresh herbs sprinkled on top and a squeeze of lemon juice for brightness. Enjoy your meal!

Final Thoughts

When you savor Bacalhau à Lagareiro, you're not just enjoying a meal; you're experiencing a rich tapestry of Portuguese culinary tradition. This dish highlights the incredible flavors of salted cod, beautifully complemented by olive oil and garlic.

In fact, pairing it with a warm broth can elevate your dining experience, making it even more comforting and memorable, especially when considering options like eco-friendly bone broth for added flavor.

Have you ever tried batatas à murro? These smashed potatoes add a delightful texture, making each bite more enjoyable. Baking it all in a preheated oven allows the flavors to meld perfectly.

Whether it's for festive occasions or family gatherings, Bacalhau à Lagareiro showcases Portugal's culinary heritage and its place in the Mediterranean diet.