The Bacalhau à lagareiro, just like Polvo à lagareiro, is also referred to as “the olive oil maker’s” for the large amount of oil used.
“Lagareiro” is indeed the olive oil maker and “lagar” is the mill.
According to some studies, this recipe originates from the provinces of Beira Alta and Beira, but for others, the origin of this dish 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 with garlic and drench them 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 briefly with the skin on, smashed with a fist, and baked in oil (here is the recipe for batatas a murro).
Remember to always leave some oil when serving.
Often accompanied also with olives, spinach, parsley, broccoli and/or bell peppers.
Amazon Prime and its new features to discover.
