{"id":1426,"date":"2017-09-18T18:01:05","date_gmt":"2017-09-18T18:01:05","guid":{"rendered":"https:\/\/terradobacalhau.com\/?p=1426\/"},"modified":"2017-10-26T10:11:00","modified_gmt":"2017-10-26T10:11:00","slug":"codfish-in-olive-oil-lagareiro","status":"publish","type":"post","link":"https:\/\/terradobacalhau.com\/en\/2017\/09\/18\/codfish-in-olive-oil-lagareiro\/","title":{"rendered":"Codfish in olive oil, \u00e0 Lagareiro"},"content":{"rendered":"<p>Codfish in olive oil, \u00e0 Lagareiro. This classic from the Portuguese cuisine goes by many names: Bacalhau \u00e0 Lagareiro, Bacalhau no forno, or Bacalhau assado com batatas a murro. No matter the name, this is one of the most renowned and frequently made recipes of salted, cured cod. It originates from the Beira region where the use to cook it in the ovens of the olive oil cellars during the olive oil season at the end of October. The dish can be prepared on a charcoal grill in the summer, or in the oven during the winter season.<\/p>\n<p>Serves 4<br \/>\n40 minutes<br \/>\nEasy<\/p>\n<h2>Ingredients:<\/h2>\n<p><span class=\"amount\">800<\/span>\u00a0g\u00a0 <a href=\"https:\/\/terradobacalhau.com\/en\/product\/cod-bag-codfish-loins-with-no-bone-1kg\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cod loins, <\/a><span class=\"ingredient\">Terra do Bacalhau<br \/>\n<span class=\"amount\">1<\/span> bay leaf<br \/>\n<\/span><span class=\"amount\">600<\/span>\u00a0g <span class=\"ingredient\">potatoes<br \/>\n<\/span><span class=\"amount\">3<\/span> sliced garlic cloves<span class=\"ingredient\"><br \/>\n<\/span><span class=\"amount\">2<\/span>\u00a0dl <span class=\"ingredient\">olive oil, extra virgin<br \/>\nSalt, if needed<br \/>\nCilantro<br \/>\n<\/span><\/p>\n<h2>How To:<\/h2>\n<ul>\n<li>Soak the codfish <a href=\"https:\/\/terradobacalhau.com\/en\/faqs\/\" target=\"_blank\" rel=\"noopener noreferrer\">according to instruction<\/a>.<\/li>\n<li>Heat the oven to 200<span class=\"_Tgc\"><b>\u00b0<\/b><\/span>C<\/li>\n<li>Wash the potatoes and bring them to a boil. Let them boil for a bit, then take them out of the water, place them on a tray and let them finish cooking in the pre-heated oven. When the potatoes are soft, take them out of the oven and punch them with your closed fist.\u00a0 You can place a kitchen cloth between your hand and the hot potatoes so you don&#8217;t get burned. Theese potatoes are called &#8220;batatas a murro&#8221; &#8211; punched potatoes.<\/li>\n<li>Place the cod on a tray. Drizzle half of the olive oil and add the garlic and the bay leaf. Place the tray in the oven (200 degrees celcius). Occationally drizzle the cod with the olive oil to moisten it.<\/li>\n<li>Place the potates on a serving tray, layer the cod on top, and drizzle with the rest of the olive oil. Finish with some chopped cilantro before serving.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Codfish in olive oil, \u00e0 Lagareiro. This classic from the Portuguese cuisine goes by many names: Bacalhau \u00e0 Lagareiro, Bacalhau no forno, or Bacalhau assado com batatas a murro. No matter the name, this is one of the most renowned and frequently made recipes of salted, cured cod. It originates from the Beira region where [&hellip;]<\/p>\n","protected":false},"author":6076,"featured_media":348,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[27],"tags":[28,73,74,75,76],"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1426"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=1426"}],"version-history":[{"count":9,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1426\/revisions"}],"predecessor-version":[{"id":1548,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1426\/revisions\/1548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media\/348"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=1426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/categories?post=1426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/tags?post=1426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}