Bacalhau à Lagareiro
(bah-kahl-YOW ah lah-gah-RAY-roo)
O Nosso Bacalhau
If you grew up in a Portuguese household, the scent of garlic sweating in a luxurious bath of olive oil is the ultimate beacon of home. Originally cooked by mill workers celebrating the autumn harvest with the year's first pressing, this dish lives and dies by its ingredients. There is no fake Hollywood flair here—just thick salt cod, smashed potatoes to soak up the juices, and an unhurried, low-heat infusion of garlic and onions. It is unpretentious, old-world cooking at its absolute finest, perfectly achievable on a weeknight thanks to modern pre-soaked cod.
Before you start
Thaw the cod overnight.
If you are using frozen, pre-soaked salt cod loins, leave them in the refrigerator the night before so they are completely thawed for quick weeknight assembly.
Ingredients
- frozen pre-soaked salt cod loins24 oz
- baby Yukon Gold potatoes1 1/2 lb
- yellow onion1 large
- garlic8 large cloves
- extra virgin olive oil3/4 cup
- dried bay leaves2 med
- fresh parsley1/4 cup
- coarse sea salt1 tbsp
- black pepper1/2 tsp
Method
- 01
Preheat the oven to 400°F and par-cook the potatoes.
Place the unpeeled potatoes in a large pot, cover with cold water, and add the coarse salt. Boil until a fork just pierces them, about 15 minutes, then drain well.
- 02
Gently infuse the aromatic oil.
In a small saucepan over medium-low heat, combine the olive oil, onions, smashed garlic, and bay leaves. Do not let the oil sizzle violently; allow the aromatics to gently sweat and sweeten for 10 minutes without burning the garlic.
- 03
Give the potatoes a gentle punch.
Transfer the slightly cooled potatoes to a large baking dish. Using the palm of your hand protected by a towel, press down firmly on each potato until the skin splits and the flesh opens up to absorb the sauce.
- 04
Assemble the roast.
Nestle the dry salt cod loins, skin-side down, among the split potatoes. Spoon the warm olive oil, along with all the softened onions, sliced garlic, and bay leaves, generously over the cod and directly into the crevices of the potatoes.
- 05
Bake until emulsified and flaky.
Roast for 15 to 20 minutes, pausing halfway to baste the cod with the pooling oil. The fish is ready when it turns opaque and flakes easily, while its natural gelatinous juices emulsify with the olive oil to form a rich sauce.
- 06
Garnish and serve immediately.
Top the hot dish with freshly cracked black pepper and chopped parsley. Serve family-style straight from the baking dish, ideally with a side of blanched bitter greens to cut the richness.
Notes
Always look for the thickest center-cut loins.
Thin tail pieces will dry out instantly in the intense heat of the oven, whereas the thick cuts (lombos) release the gelatin required to properly emulsify the oil sauce.
Pair with a slightly bitter green.
The dish is traditionally served with grelos (turnip greens). American supermarket broccoli rabe makes a perfect, accessible substitute.