Bacalhau à Lagareiro

The Master Class: Bacalhau à Lagareiro

A Tribute to Tradition, Olive Oil, and the Noble Lombo

Named after the Lagareiro (the master of the olive oil press), this dish is the ultimate celebration of your premium Bacalhau Lombo. It is simple, rustic, and depends entirely on the quality of your ingredients.

Phase 1: The Secret is in the Soak (Desalting)

Before cooking, you must return the moisture to the salt-cured cod.

• Rinse: Wash the loins under cold running water to remove excess surface salt.
• The Bath: Place the loins in a large container of cold water, skin side up (this allows the salt to fall away from the meat).
• The Fridge: Keep it in the refrigerator for 48 to 72 hours.
• The Change: Change the water at least 3 times a day.
• Pro Tip: Taste a tiny piece of the raw cod on the last day; it should be slightly savory but not salty.

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Phase 2: The Recipe (Serves 4)

Ingredients from the Shop:

• 4 Bacalhau Loins (desalted)
• 500ml Gallo Azeite Subtil (do not be shy—the cod must "swim" in oil)
• Small bag of roasting potatoes (for Batatas a Murro)

Fresh Pantry Items:

• 12 cloves of Garlic (smashed)
• 2 Bay leaves
• Small bunch of fresh parsley
• Black olives (dry-cured)

Instructions:

1. Prepare the "Punched" Potatoes (Batatas a Murro): Wash small red or white potatoes and roast them whole with their skins on in a bed of sea salt at 200°C (400°F) until tender (about 30-40 mins). Once soft, give each potato a gentle "punch" with a cloth or spoon to crack the skin open without breaking it apart.
2. Sear the Cod: Pat the desalted loins perfectly dry. In a heavy pan, lightly sear the loins in a splash of Gallo Olive Oil just until the skin is golden.
3. The Infusion: In a baking dish, arrange the "punched" potatoes and the cod loins. In a separate small pot, warm the remaining Gallo Olive Oil with the smashed garlic and bay leaves until the garlic is fragrant (do not let it brown).
4. The Roast: Pour the garlic-infused oil over the cod and potatoes. Bake at 180°C (350°F) for about 15–20 minutes. Baste the cod with the hot oil halfway through.
5. The Finish: Garnish with fresh parsley and a handful of black olives. Serve immediately while the oil is still sizzling.

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The Sommelier’s Suggestion

To cut through the richness of the olive oil and the savory depth of the Bacalhau, we recommend a Vinho Verde or a crisp Portuguese White (Encruzado) from our Cellar. The high acidity will cleanse the palate between every delicious flake of cod.

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