Bacalhau à Zé do Pipo

Bacalhau Ze Do Pipo

Bacalhau à Zé do Pipo is a traditional Portuguese dish made with salted cod, mashed potatoes, onions, mayonnaise, and olives. It is named after Zé do Pipo, a renowned chef from Porto, who created this recipe in the 1960s.

Ingredients[edit | edit source]

The main ingredients for Bacalhau à Zé do Pipo include:

Preparation[edit | edit source]

The preparation of Bacalhau à Zé do Pipo involves several steps:

1. Desalting the Cod: The salted cod must be soaked in water for at least 24 hours, with the water being changed several times to remove the excess salt. 2. Cooking the Cod: After desalting, the cod is boiled in water with bay leaves until it becomes tender. 3. Preparing the Mashed Potatoes: Potatoes are boiled, mashed, and mixed with milk, butter, salt, and pepper to create a creamy consistency. 4. Sautéing the Onions: Onions are thinly sliced and sautéed with garlic until they become soft and translucent. 5. Assembling the Dish: The cooked cod is placed in a baking dish, topped with the sautéed onions, and covered with a layer of mayonnaise. The mashed potatoes are piped around the edges of the dish. 6. Baking: The assembled dish is baked in the oven until the mayonnaise turns golden brown and the mashed potatoes form a crust. 7. Garnishing: The dish is garnished with olives before serving.

Serving[edit | edit source]

Bacalhau à Zé do Pipo is typically served as a main course, often accompanied by a green salad or steamed vegetables. It is a popular dish during festive occasions and family gatherings in Portugal.