Bacalhau à Lagareiro - Minha Cozinha Amarela

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a good cooking medium.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives can provide a different flavor profile while being similarly priced.

Preheat the oven to 1 hour and 15 minutes for the potatoes.

Place 1 kg of small to medium potatoes on a layer of 2 kg of coarse salt, ensuring they are arranged closely together.

Cover the potatoes with more coarse salt, creating a sealed environment for them to cook.

Bake the potatoes in the oven for 1 hour and 15 minutes.

While the potatoes are baking, prepare the garlic by slicing 2 heads into thin pieces and frying them in 300-400 ml of olive oil until they are a light brown color, being careful not to burn them.

Remove the garlic from the oil and set aside, leaving the oil in the pan.

Prepare the grill for the bacalhau, ensuring a strong heat for quick cooking.

Rub the bacalhau with olive oil on all sides to prevent sticking to the grill.

Grill the bacalhau until the flesh starts to flake and it appears to be 'smiling', indicating it is done.

While the bacalhau is grilling, sauté the brócolis in the leftover garlic oil, adding a pinch of salt and cooking until they are slightly charred but still green and crunchy.

Once the potatoes are done, remove them from the oven and break their hard outer shell, then gently crush each potato to create the 'batata a murro' effect.

Serve the bacalhau alongside the potatoes and sautéed brócolis, garnished with the fried garlic and any additional olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens