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Bacalhau à Zé do Pipo

Serves 4 to 6 Entree seafood, Fish

Bacalhau à Zé do Pipo

Bacalhau à Zé do Pipo hails from Porto, a city that knows its way around a salt cod. This dish, named after a local chef, is a staple of home cooking, especially when families decide to indulge in something comforting yet effortless. It's a celebration of robust flavors, made with heart and without the frills, capturing the essence of a Portuguese kitchen.

Expect a harmonious blend of textures: creamy mashed potatoes, tender salt cod, and the rich layer of mayonnaise. The sweetness of slow-cooked onions and the briny bite of black olives complement the dish perfectly, creating a satisfying balance. This is comfort food at its finest, meant to be enjoyed with a good glass of vinho verde and the company of those who appreciate the simple pleasures of life.

Ingredients

  • 700 gbacalhau salt cod loins — desalted
  • 500 mlwhole milk — for poaching
  • 1 kgfloury potatoes — for the piped purée
  • 100 mlcream
  • 60 gbutter
  • 3onions — sliced and stewed
  • 200 gmayonnaise
  • 100 gblack olives
  • 2bay leaves
  • to tastefine sea salt and white pepper

Method

  1. Begin by soaking 700 g of bacalhau salt cod loins in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt. Once desalted, pat the cod dry with paper towels to ensure it sears properly later.
  2. Peel and chop 1 kg of floury potatoes into even chunks. Place them in a large pot, cover with water, and add a pinch of fine sea salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
  3. While the potatoes cook, slice 3 onions thinly. In a large skillet, melt 60 g of butter over medium heat. Add the onions and 2 bay leaves, cooking slowly until the onions are soft and translucent, with a sweet aroma, about 10 minutes. Remove the bay leaves once the onions are done.
  4. Drain the potatoes and return them to the pot. Add 100 ml of cream and mash until smooth. Season with fine sea salt and white pepper to taste. The mash should be creamy and hold its shape.
  5. Preheat your oven to 200°C (392°F). In the same skillet used for the onions, add a little olive oil and heat over medium-high. Add the dried bacalhau loins, cooking until they turn opaque and just firm, about 3 minutes per side. Shake the pan gently to prevent sticking.
  6. In a baking dish, spread half of the mashed potatoes as a base layer. Place the seared bacalhau loins on top, then cover with the sautéed onions. Spread 200 g of mayonnaise evenly over the onions, ensuring the fish is well-covered.
  7. Spoon the remaining mashed potatoes around the edges of the dish, creating a border. Dot the top with 100 g of black olives for garnish.
  8. Bake in the preheated oven until the mayonnaise is golden and bubbly, about 15 minutes. Finish with a drizzle of good olive oil and taste for salt before serving. Serve immediately while the dish is hot and the flavors are vibrant.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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