How to make Bacalhau à Lagareiro

Why cooks start here

Bacalhau à Lagareiro is cooked the way the Beiras cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Bacalhau à Lagareiro is a beloved dish from the Beiras region of Portugal, where the abundance of olive oil is celebrated with every meal. Traditionally enjoyed on weekends or festive occasions, this dish brings the warmth of family kitchens into focus. It's a straightforward recipe treasured for its simplicity and the rich, wholesome flavors that emerge from minimal, quality ingredients. Expect a delightful interplay of textures, from the tender, flaky salt cod to the crispy-skinned new potatoes, all harmonized by the lush, fruity notes of extra virgin olive oil. The garlic and onions infuse the dish with aromatic depth, while a sprinkle of fresh parsley adds brightness. There's an unpretentious joy in every bite, a taste that speaks of home.