Bacalhau à Zé do Pipo
A beloved Portuguese cod casserole originating from Porto, featuring tender salt cod layered with creamy potato purée, a savory olive mash, and a golden, broiled mayonnaise topping.
🧂 Ingredients
- 600 g Salt cod (bacalhau)(Must be thoroughly desalted. Look for thick, white pieces.)
- 800 g Potatoes(Starchy potatoes like Russets or Yukon Golds are best for purée.)
- 100 ml Milk(For the potato purée, adjust for desired consistency.)
- 50 g Butter(For the potato purée.)
- 200 g Mayonnaise(Good quality, full-fat mayonnaise is recommended for best flavor and texture.)
- 100 g Black olives(Pitted, good quality black olives. Kalamata or Gaeta olives work well.)
- 2 large Onions(Yellow or white onions.)
- 2 cloves Garlic(Minced.)
- 3 tbsp Olive oil(Extra virgin olive oil.)
- 1 Bay leaf
- Salt(To taste, use sparingly as cod can be salty.)
- Black pepper(Freshly ground, to taste.)
👨🍳 Instructions
- 1
Desalt the salt cod: Rinse the salt cod thoroughly under cold running water. Place the cod in a large bowl and cover generously with cold water. Refrigerate for 24-48 hours, changing the water every 8-12 hours. Taste a small piece to ensure it's no longer excessively salty. Drain and pat dry.
⏱️ 24-48 hours (soaking) - 2
Poach the cod: Place the desalted cod in a saucepan. Add the bay leaf and enough cold water to cover. Bring to a gentle simmer over medium heat (do not boil). Poach for about 15-20 minutes, or until the cod flakes easily with a fork. Carefully remove the cod from the water, reserving some of the poaching liquid. Let it cool slightly, then flake the cod into bite-sized pieces, removing any bones or skin.
⏱️ 20-25 minutes - 3
Prepare the potato purée: Peel and cube the potatoes. Boil them in salted water until very tender, about 15-20 minutes. Drain well. Mash the potatoes until smooth. Heat the milk and butter in a small saucepan until the butter is melted. Gradually incorporate the milk and butter into the mashed potatoes, mixing until you achieve a smooth, creamy consistency. Season with salt and pepper to taste. Set aside.
⏱️ 25-30 minutes - 4
Make the olive mash: Thinly slice the onions and mince the garlic. Heat the olive oil in a skillet over medium heat. Add the sliced onions and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Roughly chop the pitted black olives. Add the chopped olives to the skillet with the onions and garlic. Cook for 2-3 minutes, stirring, until the flavors meld. Season with a pinch of salt and pepper.
⏱️ 15-20 minutes - 5
Assemble the casserole: Preheat your oven broiler or set the oven to 200°C (400°F). Spread the potato purée evenly in the bottom of a greased ovenproof baking dish (approximately 20x30 cm or 8x12 inches). Layer the flaked cod evenly over the potato purée. Spoon the olive and onion mixture over the cod. Ensure an even distribution.
⏱️ 10 minutes - 6
Top and broil: Spread the mayonnaise evenly over the olive and cod layer, ensuring it covers the entire surface. Place the baking dish under the preheated broiler (or in the hot oven). Broil for 5-10 minutes, watching very closely, until the mayonnaise is golden brown and slightly puffed. Alternatively, bake at 200°C (400°F) for 15-20 minutes until heated through and the top is golden.
⏱️ 5-15 minutes - 7
Serve: Let the Bacalhau à Zé do Pipo rest for a few minutes before serving hot. It is traditionally served as a main course.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the best results, use good quality salt cod and full-fat mayonnaise.
- ✓The key to this dish is the golden, slightly crispy top layer of mayonnaise.
- ✓This dish is named after its inventor, Zé do Pipo, a restaurateur from Porto.
- ✓Ensure the cod is thoroughly desalted; otherwise, the dish will be too salty.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg to the potato purée for extra flavor.
- Incorporate a tablespoon of chopped parsley into the olive mixture.
- For a richer flavor, add a splash of white wine to the onion and olive sauté.