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Bacalhau à Lagareiro

Bacalhau à Lagareiro is one of the most popular ways to cook this fish. Know its origin and the original recipe.

by Maria
Bacalhau à Lagareiro

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!

Bacalhau à Lagareiro

Bacalhau à Lagareiro

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 376 calories 23 grams fat
Rating: 5.0/5
( 1 voted )


  • 2.2 pounds of cod
  • 1 full cup of olive oil
  • Potatoes
  • 4 garlic cloves
  • 1 onion
  • Chopped parsley
  • Sea salt


  • Preheat the oven to 390ºF.
  • Cook the unpeeled potatoes in boiling water for 5 minutes.
  • Meanwhile, place the cod pieces on a baking dish (the cod skin should be facing upwards).
  • Add the minced garlic cloves and drizzle with the olive oil.
  • Remove the potatoes from the heat and place them on a platter around the cod (if you don’t have space, use another platter.
  • Sprinkle the potatoes with a little thick salt (without exaggerating, because cod is already salty).
  • Take it to the oven for 30 minutes.
  • NOTE: during this time, keep opening the oven door and basting the cod with the olive oil and garlic sauce.
  • Open the oven door and place an onion cut into slices on top of the cod. Drizzle with a little more olive oil.
  • Place back in the oven for another 15 minutes.
  • Remove from the oven and punch each of the potatoes.
  • Sprinkle with chopped parsley and serve.


  • For each 2.2 pounds of cod, you should put 1 cup full of olive oil.
  • Cod must be preferably from Norway.It is possible to add garlic just before serving. In this case, you must cut it into
  • slices.
  • It is necessary to water the codfish with a little vinegar immediately after taking it out of the oven. If you want to try it, go ahead!
  • It is also possible to refine the flavor with pepper and paprika. However, in our opinion, all this means completely distorting the original recipe for Bacalhau à Lagareiro.
  • Parsley is optional, but it adds a fresher aroma to this typical dish and contrasts well with the flavor of the garlic and olive oil.
  • In addition to mashed potatoes, boiled or sautéed turnip greens are a great idea to accompany this traditional recipe.

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