Bacalhau, what else?

Some flavors come and go.

Others become part of a nation's identity.

For centuries, bacalhau has held a special place at the Portuguese table. It has crossed oceans, fed generations, and inspired countless recipes. More than a dish, it is a symbol of tradition, resilience, and the simple pleasure of good food shared with good company.

Today, I bring you one of Portugal's most beloved classics.

Bacalhau à Lagareiro

Ingredients

- 4 bacalhau loins, properly soaked and desalted

- 1 kg (2.2 lb) small potatoes

- 6 cloves of garlic

- Extra virgin olive oil

- Coarse sea salt

- Fresh parsley

Preparation

1. Wash the potatoes and place them on a bed of coarse salt.

2. Roast at 200°C (390°F) for about 40 minutes until tender.

3. Remove from the oven and gently crush each potato with the palm of your hand.

4. Place the bacalhau loins in a baking dish with the crushed garlic cloves.

5. Generously drizzle everything with olive oil.

6. Bake for approximately 20 minutes, until the bacalhau is golden and flakes easily.

7. Add the potatoes to the dish, allowing them to absorb the olive oil and garlic flavors.

8. Finish with freshly chopped parsley and an extra drizzle of olive oil.

The result is pure Portuguese comfort: simple ingredients, timeless tradition, and unforgettable flavor.

Some countries have signature dishes.

Portugal has bacalhau.