Bacalao à Lagareiro with smashed potatoes
Ingredients
- 800 g clipfish loin with skin and backbone
- 1 bay leaf
- 8 cloves garlic
- 2 dl extra-virgin olive oil
Smashed potatoes
- 800 g small potatoes with skin
- 1 shallot
- 0.5 dl olive oil
- Salt
Vegetables
- 200 g spinach
- 50 g shallots
- 5 cm red chili
- 1 tbsp lemon juice
- Fresh grated ginger
- Fresh cilantro
Directions
Place the clipfish on a baking tray and pour half of the olive oil over it. Top the pieces with garlic cloves and bay leaves. Place the tray in the oven at 220 degrees Celsius for 15-20 minutes. Spoon over some olive oil while cooking to keep the fish moist and give it a nice color.
Smashed Potatoes
Boil small potatoes with skin on for 10 minutes. Drain the water and bake them in the oven or on the grill. Fry them in a pan with sautéed onion and garlic, and give them a push with your hand to crush them and absorb the delicious flavor.
Sautéed Spinach
Sauté strips of shallots and chili in olive oil. Add spinach and salt and cook for 40 seconds. Sprinkle with some lemon juice, grated ginger, and chopped cilantro.
