3 October, 2018
Eat Portuguese! Bacalhau a Lagareiro (Olive Oil Maker Cod) with Collards
Simplicity sometimes rules all when it comes to cooking. A large amount of Portuguese cuisine lends itself to the budding chef, keeping things delicious yet low stress, using freshness and patience as the primary tools required to execute some amazing food. This dish is no different and is enjoyable in any season. It is my favorite out of all the thousands of cod dishes in the Portuguese cooking repertoire and exhibits the cod fish’s (and my) best friends: Olive Oil, Garlic and Potato.
They key detail to make this dish really work is to be sure to obtain thick pieces of salt cod (usually called “Jumbo”), at least an inch and a half thick and never go light on the garlic. You can do this recipe using fresh cod as long you manage your roasting time, even though cod is a pretty good at staying moist if you slightly over do roasting.
Got access to a wood burning oven? This dish will SING if you make it in there.
- 2 Roasting Pan
- Small Oven Proof baking dish
- Re-hydrated Jumbo Salt Cod Fillets, 1 per person (optional: Fresh Cod Filet)
- Fingerling or Small golf ball sized Potatoes, about 5-8 per person (a friendly handful)
- Onion, 1 whole per person, cut into 1/2″ slices
- Garlic, at least 15 cloves, thick sliced, don’t be bashful
- Olive Oil, 2 cups
- Black Olives
- Collards, 1 head cut into thin strips
- Coarse Sea Salt, 1 TBSP plus more for seasoning
- Fresh Black Pepper
Heat oven to 400 degrees. Boil a pot of salted water. Next, wash potatoes with skin on and place on roasting pan and toss them sea salt till well coated. Place in oven for 45 minutes. After 15 minutes, drizzle olive oil on and under the cod, season with black pepper and place on the other roasting pan and surround with olives. Roast in the oven for 25 minutes. Pour the remaining olive oil into the baking dish. Add the onions and all of the garlic with a dash of paprika, then place in roasting pan.
Meanwhile Blanch the collards in the boiling water, drain and season with nutmeg salt and pepper.
One the potatoes are fork tender, remove the fish from the oven and let rest. Press each potato so that it partially splits open. Add the collards as a bed on the tray or plate, top with cod, surround with potatoes and some olives. Top the cod with the roasted onions. Generously pour the garlic and oil over the entire dish, then dust with paprika. Serve hot.