Bacalhau à Lagareiro
Join the Sunday tradition of sharing Bacalhau à Lagareiro with loved ones in a cozy tasca.
Every Sunday in Lisbon, you can find families gathering at their favorite tasca, sharing laughter and stories over a warm plate of Bacalhau à Lagareiro. It’s a dish that feels like home, bringing everyone together to celebrate the weekend and the joy of good food. The cod, carefully cooked with fragrant garlic and a generous drizzle of olive oil, is a true reflection of Portugal’s culinary spirit.
What makes Bacalhau à Lagareiro so special is the way it highlights fresh, simple ingredients. Each time you sit down to enjoy this dish, you’re not just having a meal; you’re partaking in a tradition filled with love and warmth. The crispy potatoes alongside the tender cod create a comforting harmony that satisfies the soul. Whether it’s a festive table or a casual gathering, Bacalhau à Lagareiro is always a crowd-pleaser.
Ingredients · 4 servings
- 300 g salt cod (soaked for 24 hours)
- 4 large potatoes, peeled and cut into wedges
- 200 ml extra-virgin olive oil
- 4 cloves of garlic, sliced
- 2 large onions, sliced
- 1 bunch of fresh parsley, chopped
- Salt and pepper to taste
- Olives for garnish
Method
- Preheat the oven to 200°C (400°F).
- Boil the soaked salt cod in water for about 15 minutes, then drain and set aside.
- In a large pot, heat olive oil and sauté the sliced onions and garlic until translucent.
- Add the potato wedges to the pot and cook until golden brown, about 10 minutes.
- Place the cod on top of the potatoes in the pot and drizzle with more olive oil.
- Season with salt and pepper and sprinkle chopped parsley over everything.
- Transfer the pot to the oven and bake for 15 minutes until everything is heated through.
- Serve hot, garnished with olives and more parsley.