My recent trip to Portugal was a sensory explosion. Cobblestone streets winding through sun-drenched villages, the rhythmic crash of waves against the rugged coastline, and, most importantly, the aroma of divine food wafting from every corner. But one dish, in particular, captured my heart (and stomach): Bacalhau Lagareiro.
This seemingly simple codfish recipe is a national treasure in Portugal, and with good reason. Don’t let the “simple” label fool you; Bacalhau Lagareiro bursts with flavor despite its minimal ingredients. Each bite is a symphony of textures, from the tender, flaky cod to the fluffy roasted potatoes and the slight sweetness of the caramelized onions.
But this dish is more than just a culinary experience; it’s a cultural touchstone. The Portuguese take immense pride in their codfish dishes, and every region has its own unique take on preparing this beloved fish. My journey to discover Bacalhau Lagareiro took me to a charming family-run restaurant nestled in a quaint seaside town. The warmth of the hospitality, the vibrant conversations with the locals, and the breathtaking ocean view all contributed to making this meal an unforgettable experience.
Now, I’m back home, but the memory of that flavorful cod lingers. So, I decided to recreate the magic in my own kitchen. With this easy-to-follow recipe, you can too! You won’t need a plane ticket to Portugal, but be prepared to be transported by the taste of this iconic dish.
Bacalhau Lagareiro, Portugal’s Treasure
This simple yet flavorful recipe uses just a handful of ingredients and is perfect for a satisfying and delicious meal. Here’s what you’ll need:
Ingredients
- 1 cod post per person (desalted for 48 hours)
- Small new potatoes with skin (enough for desired serving size)
- 1-2 onions200 ml extra virgin o
- live oil (EVOO)
- 4-5 cloves garlic
- Fresh coriander (or parsley if unavailable)
- Black olives (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F).
- Prepare the cod: If your cod is not already desalted, soak it in water for 2-3 days, changing the water daily. Rinse the cod and pat it dry with paper towels. Cut away any fins, scales, or tight white parts.
- Bake the potatoes: Toss the whole potatoes with a little olive oil, salt, and pepper. Place them on a baking sheet and bake for 20 minutes, or until tender.
- Sauté the onions: While the potatoes bake, heat the remaining olive oil in a pan over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
- Add the garlic: Add the sliced garlic to the pan and cook for another 2 minutes, stirring frequently.
- Assemble the dish: In a baking dish, lightly mash the baked potatoes using a fork or potato masher. Spread half of the onion mixture over the potatoes.
- Place the cod: Lay the cod pieces skin-side down on top of the onions. Cover the cod with the remaining onion mixture.
- Bake and garnish: Bake the dish for 20-30 minutes, or until the cod is flakey and cooked through. Once cooked, garnish with chopped fresh coriander (or parsley) and black olives (optional).
Tips
- You can adjust the amount of garlic and spice to your preference.
- If you don’t have fresh coriander, parsley is a good substitute.
- Serve Bacalhau Lagareiro with a side of rice or vegetables for a complete meal.
This easy-to-follow recipe will allow you to experience the authentic taste of Portugal in your own kitchen. Enjoy the simple flavors and flaky texture of this classic cod dish that’s sure to become a family favorite!
