The exact origin of Bacalhau à Lagareiro is uncertain and there are several theories about how it came to be. Many believe that it was created by people who worked in olive picking. Others place the origin of the dish in the Beiras, where it was prepared in the ovens of the oil mills when the olives were ground and new oil was made at the end of October. The name “Lagareiro” comes from this connection with the oil mills.
The gastronome Maria de Lourdes Modesto placed it, however, in Minho – a somewhat strange location, since this province has a climate that is too humid for the production of olive oil. But who are we to doubt the words of the greatest specialist in traditional Portuguese cuisine? Although the exact origin of the Bacalhau à Lagareiro recipe is not known, what is certain is that this is one of the most popular ways of cooking codfish in Portugal.
The cod wants garlic. And olive oil. A lot of olive oil! In this traditional recipe for Bacalhau à Lagareiro you will find all of this perfectly combined. The result is a typical Portuguese dish, full of flavor and that never disappoints. Learn how to do it the old-fashioned way and surprise your family at your next Sunday lunch at home. Enjoy!
[penci_recipe]
