Bacalhau à Lagareiro — Roasted Cod with Garlic & Olive Oil

Thick salt cod loins roasted in a generous amount of olive oil and garlic, served with punched roast potatoes.

TIME BREAKDOWN
Prep: 30 min
Cook: 50 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 thick salt cod loins (about 200g each)
  • 800g small new potatoes, in their skins
  • 150ml extra virgin olive oil
  • 8 cloves garlic, peeled and lightly crushed
  • 2 bay leaves
  • 1 tsp paprika
  • Black pepper to taste
  • 2 tbsp chopped fresh flat-leaf parsley
  • Cooked greens or green salad, to serve

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Boil the potatoes for 15 minutes until almost tender. Drain, then press each firmly with your hand to split the skins (this is the 'punch', or murro).

  3. Heat the oven to 220°C (200°C fan). Place the potatoes in a roasting tin with half the olive oil, the garlic and bay leaves and roast for 20 minutes.

  4. Pat the cod dry, brush with a little of the remaining oil, and add to the tin skin-side up.

  5. Drizzle with the remaining oil, sprinkle with paprika and pepper and roast for 15 to 20 minutes until the cod is golden and flakes easily.

  6. Scatter with parsley and serve with greens or a green salad.