THE OLIVE-BATH REEF

(Our Play on Bacalhau à Lagareiro - The Roast)

THE OLIVE-BATH REEF

Ingredients: 500g Salt Cod loin (soaked and desalinated), 10 cloves Garlic (smashed), 2 Red onions (petals), 600g Baby potatoes (punched), 1 tsp Black pepper, 1 tsp Dried Oregano, 200ml Extra virgin olive oil, 1 tbsp White wine vinegar...

Ingredients

  • 500g Salt Cod loin (soaked and desalinated)
  • 10 cloves Garlic (smashed)
  • 2 Red onions (petals)
  • 600g Baby potatoes (punched)
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano
  • 200ml Extra virgin olive oil
  • 1 tbsp White wine vinegar

Cooking Method

  1. The Swell Boil potatoes until soft; drain and 'punch' each one to crack the skin.
  2. The Scorch Place cod, potatoes, and onions in a baking tray. Surround with the garlic cloves.
  3. The Bloom Whisk oil, vinegar, and spices with a tiny 15ml splash of water; the moisture will release the herbal perfume into the oil.
  4. The Marriage Drown the tray in the spiced oil silk. Roast at 200°C for 25 minutes.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra raw olive oil.

Cuisine: Portuguese

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