Father's Day Cod

Photo of the Father's Day Cod – recipe of Father's Day Cod on DeliRec

Father's Day Cod

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

8 servings

Pedro de

@partagao

Ingredients
Recipe

Clean desalted cod1.5 kg
Wheat flour1 cup
Olive oil to taste
Potatoes, cooked in 2 cm slices500 g
Onion cut into slices500 g
Peeled Garlic200 g
Brazilian broccoli2 unit(s)
Black olives100 g
Parsley1 unit(s)
Extra Virgin Olive Oil1 l

Saute the onions, peppers and garlic in olive oil until sweaty but not wilted. Adjust salt and pepper, set aside;
Cook the broccoli (see tip), set aside;
Cod the cod in flour and sear it in oil in a shallow skillet or griddle;
In your serving dish of choice, line the bottom with the onion, garlic and pepper mixture;
On top of that, intersperse the broccoli and the potato, on top of the sealed cod. Decorate with the olives Drizzle with the remaining oil. Bake in the oven for 40 min at 200° Add the chopped parsley and serve!
Serve with white rice;

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Codfish à Lagareiro recipe by chef Pedro de Artagão

The preparation of how to make cod à lagareiro original recipe is very practical and tasty. It is a dish that serves as an accompaniment to many others, being authored by chef Pedro de Artagão, one of the talented cooks and a lover of of gastronomy that is part of our DeliRec platform. The chef is from Rio de Janeiro and is part of Grupo Irajá. In his profile, he offers several recipes that have detox characteristics, such as his vegetable lasagna with ground beef and a Pupunha heart of palm and curried cauliflower frying pan. With it, you can also learn how to make a delicious cake of carrots with nutella, which can be used as a snack or dessert. If you like to cook, it will be a great opportunity to learn how to prepare new recipes that will leave everyone delighted and receive compliments!

Get to know a little about the origin of Bacalhau à Lagareiro

The cod lagareiro recipe is a typical Portuguese dish, with a lot of olive oil. Stories tell that it was a very common recipe to be prepared by the people who worked in the olive plantation regions of the country when the harvest was done. It is also said that when the harvest was plentiful, everyone celebrated all the reward of hard work and the moment turned into a party.

Not everyone agrees that bacalhau à lagareiro was created by these peoples who were responsible for the olive plantations, but there is a strong indication that they were the pioneers of this recipe that won the favor of Brazilians. The name also refers to these workers, who were called mills.

Like so many other dishes that came from other cultures and became part of the gastronomy of our Brazil, cod lagareiro has undergone some changes, but its original base and the simple way of preparation, without much secret, still remain.