Jul 09 2026

Restaurants›Campino Restaurant›Bacalhau Lagareiro (batatas, Cebolas E Pimentos) Recipe

Bacalhau Lagareiro (batatas, Cebolas E Pimentos) Recipe

Inspired by Campino Restaurant

Time1h 30m

Serves4

Grilled Salted codfish served with potatoes, onions and peppers

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Ingredients

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Method

Preparation

1
Soak the Codfish
Place the salted codfish in a bowl of water and soak for at least 24 hours, changing the water several times. This will help to remove excess salt.
2
Prepare the Vegetables
Peel and cut the potatoes into halves or quarters, depending on their size. Cut the onions into wedges and slice the bell peppers into strips.
3
Chop the Garlic and Parsley
Mince the garlic cloves and chop the fresh parsley finely.

Cooking

4
Boil the Potatoes
In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
5
Grill the Codfish
Preheat the grill to medium-high heat. Remove the codfish from the soaking water, pat dry, and brush with a bit of olive oil. Grill for about 4-5 minutes on each side until cooked through and flaky.
6
Sauté the Onions and Peppers
In a large skillet, heat the olive oil over medium heat. Add the onions and bell peppers and sauté until they are soft and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional minute.

Plating

7
Combine and Serve
On a large serving platter, arrange the grilled codfish. Place the boiled potatoes around the fish, and top with the sautéed onions and peppers. Drizzle with additional olive oil, sprinkle with chopped parsley, and season with black pepper and salt to taste.

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