Add <quantity>300<unit>ml</unit></quantity> of extra-virgin olive oil, <quantity>2<unit>sprigs</unit></quantity> of thyme, <quantity>4</quantity> bay leafs and <quantity>1<unit>sprig</unit></quantity> of rosemary to a pan

Set pan on medium-low heat and simmer for 5m. Remove from heat and let it cool

Transfer to a glass jar. The herb-infused oil is ready

Add <quantity>10</quantity> small waxy potatoes to a saucepan filled with cool water

Add <quantity>2<unit>pinches</unit></quantity> of salt

Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready

Smash <quantity>4</quantity> cloves of garlic

Add <quantity>800<unit>g</unit></quantity> of cod fillet, <quantity>4</quantity> bay leaves and the garlic cloves to a small pot

Add <quantity>2<unit>cups</unit></quantity> of milk. Bring the milk to a simmer over low heat

Cover and simmer for 8m until cooked. Remove the cod fillet from the milk

Break the fish into medium-sized flakes. Discard the skin. The milk-poached cod is ready

Crack <quantity>1</quantity> egg and separate the yolk

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard to a medium bowl

Add the egg yolk. Whisk to combine

Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil in a thin stream while whisking until well emulsified

Add <quantity>1<unit>tbsp</unit></quantity> of lime juice

Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready

Peel <quantity>1</quantity> garlic clove

Grate the garlic

Peel and mash <quantity>¼<unit>cup</unit></quantity> of the potatoes

Mix <quantity>3<unit>tbsp</unit></quantity> of mayonnaise with the potatoes

The potato aioli is ready

Peel <quantity>1</quantity> big onion, leaving the root end

Cut the onion into thick rings

Remove the ends, seeds and ribs of <quantity>1</quantity> green bell pepper

Cut the green bell pepper into thick strips

Blanch the onion rings in boiling water for 1m, reserve

Blanch the green bell pepper in boiling water for 1m, reserve

Add <quantity>2<unit>tbsp</unit></quantity> of the herb-infused olive oil to a hot ovenproof skillet over high heat. Smash <quantity>1¼<unit>cup</unit></quantity> of cooked potatoes on the hot oil

Add the onion and the green bell pepper. Flip the potatoes when golden brown

Add <quantity>1<unit>tbsp</unit></quantity> of the herb-infused olive oil and keep turning the vegetables to brown both sides

Grate and add <quantity>1</quantity> garlic clove

Add <quantity>120<unit>g</unit></quantity> of sliced chorizo

Add <quantity>1<unit>tbsp</unit></quantity> of the herb-infused olive oil

Add <quantity>2<unit>tbsp</unit></quantity> of pitted and chopped black olives. Add the the milk-poached cod

Take the skillet to a preheated oven at <temperature>200<unit>°C</unit></temperature> and roast for 7m until golden

Place <quantity>1</quantity> room temperature egg into a pot of simmering water. Cook for 6m until soft boiled

Transfer the boiled egg to an ice bath

Peel the egg. The mollet egg is ready

Garnish with <quantity>1</quantity> mollet egg and <quantity>1<unit>tbsp</unit></quantity> of the potato aioli

Finish with parsley leaves and flaky salt to taste. The codfish lagareiro is ready

Enjoy!