If you are using salted cod, start preparing the recipe two days in advance. Start by rinsing the cod with a little running water. Then, place it inside an airtight container, with a lid. Fill the container with enough water to cover the cod at least partially. Keep it inside the fridge. Every six hours, remove the cod from the fridge, drain the water, and top up again with more freshwater. This process removes the salt from the cod.

If you are using ready to cook cod fish pieces, start by thawing them out if they are frozen.

Select small potatoes of a similar size. Wash the potatoes thoroughly and make sure there is no traces of dirt. Then, using a sharp knife, scoop out the dark spots from the potatoes. Place the potatoes in the baking dish you’ll use to make the bacalhau a lagareiro recipe.

Season the potatoes with salt and pepper. Bake them at t 300°F /150°C for approximately 20 minutes.

While cooking the potatoes, peel and cut the onions into thin slices.

Peel the garlic, and crush it.

Pour the olive oil into a skillet over medium heat; When hot, add the sliced ​​onions and the crushed garlic. Cook for about 10 minutes until onions are golden brown.

Remove the half cooked potatoes from the oven. Mash lightly using a fork while being careful not to burn yourself. Mashing the potatoes ensures they are cooked evenly.

Add the fried onion over the potatoes along with the bay leaves.

Season the cod fillets with salt and pepper. Put them on top of the onions, drizzle a little olive oil over the cod, and put it in the oven at 150°C/300°F for another 15 to 20 minutes.

Before serving, remove the bay leaves. If you wish, sprinkle a little paprika and chopped coriander on top.