Bacalhau à Zé do Pipo is one of those dishes that just screams comfort food. It’s a traditional Portuguese dish that combines codfish, mashed potatoes, and homemade mayonnaise into one delicious and satisfying meal. And let me tell you, it’s a game-changer.
I first discovered Bacalhau à Zé do Pipo while traveling in Portugal and I was immediately hooked. The combination of the flaky codfish with the creamy mashed potatoes and tangy mayonnaise was just perfection. And the best part? It’s surprisingly easy to make at home.
In this post, I’m going to share with you my recipe for Bacalhau à Zé do Pipo. It’s a simple and straightforward recipe that anyone can make, even if you’re not a pro in the kitchen. And trust me, once you try it, you’ll be making it again and again.
But before we dive into the recipe, let’s talk a little bit about the history of Bacalhau à Zé do Pipo. This dish originated in the northern region of Portugal and is named after its creator, José do Pipo. José was a restaurant owner in Porto who came up with this delicious combination of codfish, mashed potatoes, and mayonnaise.
Bacalhau à Zé do Pipo quickly became a popular dish in Portugal and is now enjoyed all over the world. It’s a classic comfort food that’s perfect for any occasion, whether you’re having a cozy night in or hosting a dinner party.
One of the things I love about this dish is how versatile it is. You can easily adapt it to your taste by adding different herbs and spices or even using a different type of fish. The possibilities are endless!
So without further ado, let’s get cooking! Follow along as I show you how to make Bacalhau à Zé do Pipo at home. Trust me, your taste buds will thank you.
- 1.1 lb of thick codfish fillets
- 1 cup of milk
- 1 clove of garlic, minced
- 2 onions, chopped
- 1/2 cup of olive oil
- 2 bay leaves
- 2.2 lb of mashed potatoes
- Bread crumbs for sprinkling
- Fresh parsley for garnish
- Coarse salt and freshly ground pepper
For the mayonnaise:
- 1 large egg
- 1 teaspoon of Dijon mustard
- 1/2 cup of extra-virgin olive oil
- 1 tablespoon of white-wine vinegar
- 1/2 cup of vegetable oil
- Coarse salt and freshly ground pepper
- In a medium saucepan, bring the codfish fillets, milk, and minced garlic to a boil and let it cook for 15 to 20 minutes. Remove from heat. In a separate pan, heat the olive oil over medium heat. Add the chopped onions and bay leaves and cook until soft. Add 3 tablespoons of the milk used to cook the codfish and let it boil. Season with salt and pepper to taste. Remove from heat.
- Preheat the oven to 392°F. Drain the codfish and place it in a clay baking dish; cover it with the onion mixture. Place the mashed potatoes in a pastry bag fitted with a large star tip and pipe it around the codfish in the baking dish.
- For the mayonnaise: in a medium bowl, whisk together the egg and Dijon mustard. While whisking constantly, slowly drizzle in half of the olive oil until emulsified. Whisk in a tablespoon of white-wine vinegar. Continue whisking while slowly drizzling in the vegetable oil until emulsified. Season with salt and pepper to taste.
- Pour the mayonnaise over the codfish. Sprinkle with bread crumbs and bake until golden brown and bubbling, about 20 minutes. Garnish with fresh parsley leaves and serve immediately.
- Cooking is all about creativity and experimentation. You can add other ingredients to the recipe to suit your taste. Some suggestions could be adding sliced black olives or capers to the onion mixture, or incorporating some grated cheese into the mashed potatoes for extra flavor.
- You could also try adding some herbs or spices to the mayonnaise for a different taste. The possibilities are endless!
- There are several herbs and spices that would go well with this dish. Some suggestions could be adding a pinch of paprika or cayenne pepper to the onion mixture for a bit of heat, or incorporating some fresh thyme or rosemary for an aromatic flavor.
- You could also try adding some lemon zest to the mayonnaise for a bright and zesty taste. Feel free to experiment and find the combination that suits your taste!
- Bacalhau à Zé do Pipo is traditionally made with salt cod, but you could try using another firm white fish such as haddock, halibut or sea bass. Just keep in mind that the cooking time and flavor may vary slightly depending on the type of fish you use.
- To store leftovers of Bacalhau à Zé do Pipo, let the dish cool to room temperature and then transfer it to an airtight container. You can store it in the refrigerator for up to 3 days.
- When you’re ready to eat it again, you can reheat it in the oven or microwave until heated through. Just keep in mind that the texture of the dish may change slightly after being reheated.