Bacalhau à lagareiro
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Portugal (Alentejo origin)
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Description
The lagareiro is the olive oil producer — and this preparation makes the connection explicit. Thick, skin-on salt cod portions are lightly oven-dried to firm the flesh, then submerged in an extraordinary quantity of olive oil with garlic and herbs and baked at high heat until the skin crisps and the flesh confits in the oil. The result is simultaneously roasted and confit — the skin shatters, the flesh is moist from the oil bath, and the entire preparation reeks gloriously of garlic and good Portuguese olive oil. This is the dish that demonstrates Portuguese reverence for both olive oil and bacalhau simultaneously.
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The Thread
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Flavour Context
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Pillars V — VII
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