Portugal By Food Enthusiasts · 6 min read

National Dish Portugal: Bacalhau à Lagareiro (Recipe)

Roasted salt cod with golden potatoes, garlic and olive oil

In this article

Meet Bacalhau à Lagareiro, one of Portugal’s most cherished classics. This dish brings together tender cod, fruity olive oil, plenty of garlic and crushed roast potatoes for a meal that tastes of the Atlantic coast. Rustic yet refined, it is the kind of food the Portuguese return to again and again — proof that a handful of honest ingredients, treated with care, can become something truly special. Bring a taste of the Portuguese seaside straight to your own table.

About Bacalhau à Lagareiro

Bacalhau à Lagareiro is a much-loved national dish of Portugal and is regarded as a genuine delicacy. Made with cod, a fish that holds a special place in Portuguese culture, it appears in countless regional variations. The combination of tender fish, aromatic olive oil, freshly chopped garlic and juicy roast potatoes gives the dish its unmistakable character. Every time Bacalhau à Lagareiro arrives at the table, you can taste the country’s rich tradition and culture.

Ingredients (serves 1–2)

400 g cod (preferably salted)
4 large potatoes
4 cloves of garlic
100 ml olive oil
Fresh parsley
Salt and pepper to taste

Shopping for the ingredients

If you want to make Bacalhau à Lagareiro, it pays to be careful about your choice of ingredients. Look for good-quality cod, either fresh or well salted. Many markets and fishmongers stock fresh cod, while the salted version is often found in specialist food shops. Fresh vegetables and a fruity, high-quality olive oil are equally important for an authentic flavour.

Preparing the dish

Before you start cooking Bacalhau à Lagareiro, the ingredients need a little preparation. If you are using salted cod, soak it in water for at least 24 hours beforehand to draw out the salt. Peel the potatoes and cut them into even (not too small) pieces so they cook through uniformly. The garlic can be thinly sliced or chopped to release its full aroma.

Step-by-step instructions

Rinse the pre-soaked cod thoroughly and bring it to the boil in a pan of water.
Boil the potatoes in a separate pan of salted water until soft, then drain.
Heat the olive oil in a large pan and gently fry the garlic until golden.
Carefully add the cod to the pan and cook for a few minutes until tender and cooked through.
Add the boiled potatoes and toss everything together until the potatoes are coated in the garlicky oil.
Season with fresh parsley, salt and pepper, then serve.

Gluten-free / lactose-free version

Bacalhau à Lagareiro is naturally gluten-free and lactose-free, which makes it an excellent choice for anyone with these dietary needs. Even so, it is worth keeping an eye out for hidden sources of gluten or lactose when choosing your ingredients, particularly in any processed foods. The olive oil, for example, should be pure and unadulterated. That way everyone can enjoy the flavours of this delicious dish without having to compromise on their dietary requirements.

Tips for vegans and vegetarians

Although Bacalhau à Lagareiro is traditionally made with fish, there are alternatives for vegans and vegetarians. In place of the cod you can use plant-based proteins such as smoked tofu or marinated vegetable fillets to achieve a similar taste and texture. The accompaniments can be adapted too, perhaps with green beans or roasted vegetables. In this way you can still enjoy this traditional dish in a modern, plant-based version.

More tips and tricks

To get the most out of Bacalhau à Lagareiro, a few tips are worth bearing in mind. You can add extra depth by scattering in a handful of olives or capers. The cooking method can vary too — a combination of frying and grilling brings out interesting flavours. Aromatic herbs such as thyme or rosemary also broaden the range of flavours and add fresh accents of their own.

Adapting the recipe to your taste

Every cook has their own preferences, and Bacalhau à Lagareiro adapts beautifully to them. Adjusting the amount of garlic or switching to a different oil can change the character of the dish considerably. Adding various vegetables to the pan boosts both the texture and the nutritional value. The key is to be creative in the kitchen and shape the dish to your personal taste. The same spirit of improvisation runs through hearty plates like Tripas à Alentejana.

Ingredient substitutions

If some ingredients are hard to find, there are plenty of alternatives to try. Instead of olive oil you might use rapeseed oil or avocado oil without greatly affecting the flavour. If you are not keen on garlic, leave it out or replace it with onions, which lend a tasty aroma of their own. Substitutions like these let everyone create their own unique version of the dish — much like the chickpea-rich Grão com Bacalhau.

Drink pairing ideas

A range of drinks pairs nicely with Bacalhau à Lagareiro. A light, fresh white wine is a perfect match for the tender fish and brings out its herbal notes. Alternatively, a port wine offers a sweeter, richer choice to round off the meal. For non-alcoholic options, sparkling water or a homemade lemonade make refreshing companions that balance the dish’s flavours well.

Serving and presentation ideas

Presentation can have a real impact on the Bacalhau à Lagareiro experience. A carefully laid table dressed with fresh herbs makes the dish look especially inviting. A handsome serving platter in a glossy material helps the colours of the food stand out. A few squeezes of freshly pressed lemon just before serving provide the finishing touch and lend the dish an appealing freshness.

A bit of history

The story of Bacalhau à Lagareiro is deeply rooted in Portuguese culture and reflects the country’s maritime tradition. Cod, known in Portugal as bacalhau, has been caught and prepared for centuries and is beloved in both home cooking and fine dining. Each region of Portugal has its own interpretation of the dish, a sign of how varied and inventive Portuguese cuisine can be. Preparing Bacalhau à Lagareiro is a culinary homage to the Portuguese love of the sea and its bounty.

More recipe ideas

Summary: Bacalhau à Lagareiro

Bacalhau à Lagareiro is an unmistakable recipe that wonderfully embodies the refined, generous spirit of Portuguese cooking. With its skilful interplay of cod, olive oil, garlic and potatoes, it offers both culinary pleasure and a deep connection to tradition. Whether you serve it at a festive gathering or simply enjoy it at home, this dish conjures the flair of Portugal onto the plate. Savour the delicious aromas and the warm, welcoming atmosphere that Bacalhau à Lagareiro has to offer.