Bacalhau à Lagareira

Place the salt cod fillets in a large bowl, cover with 2 L of cold water and soak for 24 hours in the refrigerator, changing the water every 8 hours. After soaking, pat the fish dry with paper towels.

Preheat the oven to 180 °C. Wash the small potatoes thoroughly, leaving the skins on, make a shallow cut in each one and arrange them in a baking dish. Season the potatoes with salt to taste.

Cut the onion into thick half-rings and scatter it under and around the potatoes. Place the dried salt cod on top and drizzle it with 1 tbsp of olive oil.

Bake the potatoes and cod for about 35–50 minutes: the potatoes should be tender inside, and the fish should flake easily and turn lightly golden.

Meanwhile, crush the garlic cloves with a knife, keeping the skins on. Heat 200 ml of olive oil in a small saucepan over medium-low heat, add the garlic and warm through until the oil is fragrant but the garlic hasn't started to burn.

Remove the dish from the oven. Once the potatoes have cooled slightly, press down gently on each one with your palm or a spoon so it cracks and flattens.

Transfer the cod, potatoes and onion to a serving platter, pour over the hot garlic oil, season with black pepper to taste and sprinkle with chopped parsley.

Serve the bacalhau à Lagareira right away, while the fish is hot and the potatoes are still soaking up the olive oil.