Bacalhau à Lagareiro

Ingredients

• 4thick bacalhau salt cod loins — desalted
• 1 kgsmall new potatoes — scrubbed
• 1 headgarlic — cloves sliced
• 200 mlextra virgin olive oil
• 2onions — sliced
• 3 tbspflat-leaf parsley — chopped
• to tastecoarse sea salt and black pepper

Method

1. Start by soaking the 4 thick bacalhau salt cod loins in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt. Once desalted, pat the loins dry with a clean kitchen towel to ensure they sear properly instead of steaming.
2. Preheat your oven to 200°C (392°F). While the oven heats, wash the 1 kg of small new potatoes thoroughly, leaving the skins on for texture and flavor. Place them in a large pot, cover with water, and add a pinch of coarse sea salt. Bring to a boil and cook until a fork can pierce them easily, but they are not falling apart.
3. Peel and slice the 2 onions into thin rings. Separate the head of garlic into cloves, leaving the skins on to prevent burning. In a large ovenproof dish, pour 200 ml of extra virgin olive oil and scatter the onion rings and garlic cloves evenly across the base. Place the dish in the oven for about 10 minutes until the onions soften and the garlic becomes fragrant.
4. Once the potatoes are cooked, drain them and let them cool slightly. Using the palm of your hand, gently crush each potato just enough to break the skin and expose the flesh. This will allow them to absorb the flavors from the olive oil and garlic.
5. Remove the ovenproof dish from the oven and carefully place the bacalhau loins on top of the onion and garlic mixture. Arrange the crushed potatoes around the fish, ensuring they are well coated in the olive oil. Return the dish to the oven and bake for about 15 minutes, or until the fish turns opaque and just firm to the touch.
6. While the fish is baking, finely chop 3 tbsp of flat-leaf parsley. Once the fish is done, remove the dish from the oven and sprinkle the parsley over the top. Drizzle with a little more raw extra virgin olive oil for a fresh finish.
7. Taste the dish and adjust with coarse sea salt and black pepper to your liking. Serve immediately, ensuring each plate gets a portion of fish, potatoes, and the aromatic garlic and onion mixture. The dish should be glossy from the olive oil, with the fish tender and the potatoes flavorful and slightly crisp on the edges.