Bacalhau à Lagareiro

Pearlescent salt cod loins that flake easily, swimming in garlic-infused olive oil. The crushed potatoes soak up the cooking juices for a tender, rustic result.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1331
• Protein: 130 g
• Carbs: 35 g
• Fat: 70 g

Ingredients

• 800 g Salted cod ( desalted and cut into loins )
• 800 g Potato ( whole with skin on )
• 6 piece Garlic ( sliced )
• 250 ml Extra virgin olive oil ( good quality )
• 2 piece Bay leaf
• 50 g Black olive optional ( for garnish )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the potatoes

   Wash the potatoes without peeling them. Boil in salted water for 15 minutes. They should remain firm at the core. Drain and let them cool slightly.

2. Crushing and roasting

   Preheat oven to 200°C. Lightly crush each potato with your palm to crack the skin. Arrange them in a roasting dish around the desalted and dried cod loins.

3. Garlic infusion

   Slice the garlic into thick slivers. In a small saucepan, heat the olive oil with garlic and bay leaves. When the garlic just starts to color and smells fragrant, remove from heat.

4. Final bake

   Generously drench the cod and potatoes with the garlic oil. Bake for 25 minutes. The cod is ready when the flesh turns opaque and flakes under finger pressure.

Chef's tips

• Desalt your cod for 48 hours, changing the water every 6 hours for a supple texture.
• Don't skimp on the olive oil; it creates the sauce when combined with the fish juices.
• Garlic should be golden; if it turns too brown, it becomes bitter.

Storage

Keep for 2 days in the fridge. Reheat gently in a pan with a drizzle of oil to keep the potatoes crispy.