Bacalhau à Zé do Pipo

Bacalhau à Zé do Pipo is a traditional Portuguese dish made from bacalhau, or salted cod. The dish is named after its creator, a restaurant owner in Porto, Portugal known as Zé do Pipo.

Ingredients and Preparation

The main ingredient of Bacalhau à Zé do Pipo is bacalhau, which is soaked in water to remove the salt and then boiled. The boiled bacalhau is then shredded and mixed with sautéed onions, garlic, and olive oil. This mixture is layered in a baking dish, topped with mashed potatoes and mayonnaise, and then baked until golden brown. Some variations of the recipe may also include ingredients such as black olives, hard-boiled eggs, or parsley for garnish.

History

The dish was created by a restaurant owner in Porto, Portugal known as Zé do Pipo. The name "Zé do Pipo" is a nickname, which translates to "Joe of the Barrel" in English. The dish quickly gained popularity in Portugal and is now considered a classic of Portuguese cuisine.

Cultural Significance

Bacalhau à Zé do Pipo is often served on special occasions and holidays in Portugal, such as Christmas and Easter. It is also a popular dish in Portuguese communities around the world. The dish is considered a symbol of Portuguese culinary tradition and is often used to represent Portuguese cuisine in international food festivals and events.

See Also

• Portuguese cuisine
• Bacalhau
• Porto