Bacalhau à Lagareiro | Baked Cod with Smashed Potatoes
(0)
50 min
Under an hour
Sezamo
Un preparat emblematic din bucătăria portugheză: fileuri fragede de pește alb coapte la cuptor în ulei de măsline aromatizat cu usturoi și foi de dafin, servite cu cartofi copți și striviți (batatas a murro), măsline negre și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the potatoes and fish
Wash the potatoes thoroughly in their skins and boil them in salted water for 15-20 minutes, until they are almost tender (but still firm). Drain them and let them cool for a few minutes.
Place the potatoes on a clean surface and gently crush them with the heel of your hand or the bottom of a mug so that they crack slightly while still holding their shape (batatas a murro). Arrange them in a large baking tray.
Pat the fish fillets dry with paper towels. Season both sides with sea salt and ground black pepper. Place the fillets in the center of the tray, nestled between the crushed potatoes.
Chef's tip
For an authentic Bacalhau à Lagareiro, use small, thin-skinned potatoes and an aromatic extra virgin olive oil – the pan sauce is the heart of this traditional dish!
The potatoes can also be baked directly in the oven on a bed of coarse salt before being smashed, for an even more rustic texture.
27 min
Under an hour
