📝 About This Recipe
Originating from the city of Porto in the 1940s, Bacalhau à Zé do Pipo is a masterpiece of Portuguese gastronomy that marries succulent salted cod with a velvety blanket of homemade mayonnaise. This dish is celebrated for its unique layering of flavors: tender fish poached in milk, caramelized onions, and a cloud-like border of mashed potatoes, all baked until golden and bubbling. It is the quintessential comfort food that transforms humble ingredients into a sophisticated, soul-warming casserole.
🥗 Ingredients
The Cod & Poaching Liquid
- 800 grams Salted Cod (Bacalhau) (desalted, thick loins preferred)
- 750 ml Whole Milk (to cover the fish)
- 2 pieces Bay Leaf
- 5 pieces Black Peppercorns (whole)
The Onion Base (Refogado)
- 100 ml Extra Virgin Olive Oil (high quality)
- 3 large White Onions (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
The Mashed Potato Border
- 1 kg Yukon Gold Potatoes (peeled and cubed)
- 50 grams Butter (unsalted)
- 2 Egg Yolks (to enrich the mash)
- 1/4 teaspoon Nutmeg (freshly grated)
The Topping & Garnish
- 1 cup Mayonnaise (high-quality store-bought or homemade)
- 1/2 cup Black Olives (pitted, Portuguese or Kalamata)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Ensure your salted cod has been soaked in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt.
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2
In a large pot, place the desalted cod loins, milk, bay leaves, and peppercorns. Bring to a gentle simmer over medium heat and poach for 10-12 minutes until the fish flakes easily. Do not boil vigorously.
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3
Carefully remove the cod from the milk. Once cool enough to handle, remove any skin and bones, breaking the fish into large, succulent flakes. Strain and reserve 1/2 cup of the poaching milk.
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4
Boil the cubed potatoes in salted water until tender (about 15-20 minutes). Drain well and pass through a potato ricer or mash until completely smooth.
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5
While the potatoes are hot, beat in the butter, egg yolks, nutmeg, and the reserved poaching milk. The consistency should be firm enough to hold its shape but very smooth. Season with salt to taste.
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6
In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook slowly for 15-20 minutes until translucent and golden, but not browned. Add the garlic in the last 2 minutes.
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7
Preheat your oven to 200°C (400°F).
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8
Prepare a large ovenproof casserole dish. Spread the caramelized onion mixture (and its flavorful oil) across the bottom of the dish.
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9
Place the flaked cod evenly over the bed of onions.
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10
Using a piping bag with a star tip (or a spoon), create a decorative border of mashed potatoes around the edges of the dish, leaving the center open.
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11
Generously spread the mayonnaise over the cod in the center of the dish, ensuring it touches the potato border to seal the fish in.
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12
Bake for 15-20 minutes until the mayonnaise forms a beautiful golden-brown crust and the potato peaks are toasted.
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13
Remove from the oven and garnish with black olives and freshly chopped parsley before serving hot.
💡 Chef's Tips
Always use thick cod loins (lombo) for the best texture; thin pieces can become dry. If the mayonnaise starts to brown too quickly, tent the dish loosely with foil. For an extra smooth mash, use a potato ricer instead of a traditional masher. Don't skip the nutmeg—it provides the classic aromatic profile that defines the Portuguese potato base. If you find the mayonnaise too heavy, you can lighten it by folding in one stiffly beaten egg white before spreading.
🍽️ Serving Suggestions
A crisp Vinho Verde or a chilled dry white wine like an Alvarinho. A simple side salad of butter lettuce and sliced tomatoes with a light vinaigrette. Crusty sourdough bread to mop up the delicious onion-infused olive oil. Roasted peppers or sautéed turnip greens (grelos) for a traditional vegetable pairing.