Bacalhau à Lagareiro

Ingredients

• 500g (1.1 lb) salted cod fillets 500g (1.1 lb) salted cod fillets
• 1kg (2.2 lb) potatoes, peeled and cut into wedges 1kg (2.2 lb) potatoes, peeled and cut into wedges
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 1 cup (240ml) extra virgin olive oil 1 cup (240ml) extra virgin olive oil
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Place the salted cod fillets in a large bowl and cover with cold water. Let it soak overnight, changing the water a few times to remove excess salt.
2. 2.
   Preheat the oven to 200°C (400°F).
3. 3.
   In a pot, bring water to a boil and add the potato wedges. Cook for about 5 minutes, then drain and set aside.
4. 4.
   In a small saucepan, heat the olive oil over low heat. Add the minced garlic and cook until fragrant, about 2 minutes. Remove from heat and set aside.
5. 5.
   Place the soaked cod fillets on a baking sheet lined with parchment paper. Season with salt and pepper.
6. 6.
   Arrange the parboiled potato wedges around the cod fillets on the baking sheet.
7. 7.
   Drizzle the garlic-infused olive oil over the cod and potatoes, making sure to coat them evenly.
8. 8.
   Roast in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are golden and crispy.
9. 9.
   Remove from the oven and garnish with fresh parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Salted cod — Soaking the cod overnight is crucial to remove excess salt and rehydrate the fish. Be sure to change the water a few times to ensure the best flavor and texture.
• Potatoes — Parboiling the potatoes before roasting helps to achieve a crispy exterior and a fluffy interior. This step ensures that the potatoes cook evenly and absorb the flavors of the dish.
• Garlic-infused olive oil — Slowly heating the olive oil with minced garlic infuses the oil with a rich garlic flavor. Be careful not to overheat the oil to prevent burning the garlic.

Tips & Tricks

• For an extra burst of flavor, add sliced onions and bell peppers to the baking sheet along with the cod and potatoes.
• Serve the dish with a side of sautéed greens, such as kale or spinach, to add freshness and balance to the meal.
• If you prefer a crispier texture, broil the dish for the last 2-3 minutes of cooking time.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together, making it even more delicious.
• Experiment with different herbs and spices to customize the dish to your taste preferences.

Serving advice

Serve Bacalhau à Lagareiro hot, straight from the oven. Garnish with fresh parsley for a pop of color. Accompany the dish with a simple green salad and crusty bread to soak up the flavorful olive oil dressing.

Presentation advice

Arrange the roasted cod fillets on a platter, surrounded by the golden potato wedges. Drizzle any remaining garlic-infused olive oil over the top for an appetizing shine. Sprinkle with chopped parsley for a vibrant touch. Serve the dish family-style, allowing everyone to help themselves to the delicious flavors.