The Bacalhau à lagareiro, just like the Polvo à lagareiro, is also called “the miller’s style” due to the large amount of oil used.
“Lagareiro” is precisely the miller and “lagar” is the mill.
According to some studies, this recipe originates from the provinces of Beira Alta and Beira, while others claim its origin is the ancient province of Minho.
In the photo, the Bacalhau à lagareiro tasted during our trip to Lisbon, at the restaurant “Fado & Wine”.
On the blog, you can also find the version with octopus:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Portuguese
- Seasonality: All seasons
Ingredients
- 2 cod fillets (already soaked and desalted)
- 1 white onion
- 4 cloves garlic
- 6 potatoes (as a side dish)
- to taste extra virgin olive oil
- salt and pepper
Steps
Place the cod fillets in a baking dish with the skin side down, sprinkle them with garlic and drizzle with plenty of extra virgin olive oil.
Bake at 375°F, frequently basting the cod with the oil from the bottom.
Halfway through cooking, add the raw, chopped onion.
After 40 minutes, serve with potatoes, which can be fried or boiled for a few minutes with the skin on, smashed with a fist, and cooked in oil in the oven (here’s the recipe for batatas a murro).
Remember to leave some oil even when serving.
Often accompanied with olives, spinach, parsley, broccoli, and/or peppers.
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