Place the Bacalao in a pan and scald it with boiling water. Cover and cover the container with a blanket and let it stay like that for 20 minutes. Then the bacalao is slipped, the skins are removed and it breaks up into splinters. These are placed in a deep container, covered with very hot milk and left to infuse for 1h30 to 3 hours. In the meantime, cut the onions and garlic cloves into slices and brown them slightly with the oil. Add the potatoes, which are cooked with the skin, peeled and cut into slices. The drained bacalao is also added. Stir everything slightly, but do not let it cook. Season with salt and pepper. Place immediately on a clay tray and place in a very hot oven for 10 minutes. It is served in the oven dish, sprinkled with chopped parsley, and garnished with slices of boiled egg and black olives.

The recipes were made by Lugrade cooks Alice Fernandes and Graça Santos. Photographs by Mário Ambrosio. Supervision by Chef Diogo Rocha. This Lugrade content was approved by the author Maria de Lurdes Modesto.