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Cod with Onions, Garlic, Potatoes, and Broccolini (Bacalhau à Lagareira)

Fresh cod with onions, garlic, potatoes, and broccolini makes for an easy, healthy, and complete dish that celebrates Easter in style.
Servings 4


  • pounds small new potatoes
  • Kosher salt
  • 1 pound broccolini thick lower stems removed
  • 6 tablespoons extra virgin olive oil
  • 2 medium onions thinly sliced
  • 4 garlic cloves minced
  • pounds fresh cod cut into 4 equal pieces
  • 1/4 cup white wine water, or fish stock
  • freshly ground black pepper


  • "Place the potatoes in a large heavy saucepan and cover with cold water by at least 1 inch. Add a large pinch of salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are fork-tender, 12 to 15 minutes. Drain in a colander and spread onto a plate. When cool enough to handle, peel and quarter the potatoes. Set aside in a bowl.
  • Preheat the oven to 350°F. Lightly coat a large shallow baking dish with cooking spray.
  • Place broccolini in a steamer or pot fitted with a steaming basket over simmering water. Season with salt, cover the pot, and steam until stalks are just tender, about 5 minutes. Transfer the broccolini to a plate and set aside.
  • Heat 2 tablespoons of the olive oil in a large skillet over low heat, add the onions, and cook, stirring occasionally, with a wooden spoon, until softened and translucent, about 10 minutes. (resist the temperature to turn the heat to high, or onions will brown; the slower you cook the onions, the sweeter they get.) Transfer to the bowl with potatoes and toss together; season lightly with salt and pepper.
  • In a small skillet, heat 1 tablespoon of the remaining olive oil over low heat and add the garlic. Cook until it just starts to turn golden, 1 to 2 minutes. Immediately transfer to a plate lined with double thickness of paper towels.
  • Arrange the potato-onion mixture on the bottom of the baking dish and place the broccolini on top.
  • Season the cod with salt and pepper and arrange on top of the vegetables. Sprinkle the garlic on top, drizzle the remaining 3 tablespoons olive oil all over, and bake until fish is just cooked, 12 to 15 minutes.
  • Remove the baking dish from the oven; spoon the cod onto warm plates and serve immediately."

Recipe Notes

FBTY NOTE: The author of the recipe omitted to mention the wine, water, or fish stock in the instructions. Since the ingredients are listed in their exact order of use, I believe the wine, water, or fish stock to be added on top of the cod right before it is seasoned with salt and pepper. Then, the cod is sprinkled with the cooked garlic on top, drizzled with the remaining 3 tablespoons of olive oil all over, and baked. I also believe that once cod is baked and removed from the oven, extra freshly ground peeper can be sprinkled on top of the dish.
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