Dish

Bacalhau à Zé do Pipo

Codfish Zé do Pipo

Bacalhau à Zé do Pipo is made by first soaking salt cod in water to remove the excess salt. The cod is then poached in milk until it is cooked through. Meanwhile, potatoes are boiled until they are tender and then mashed with butter and milk. The mashed potatoes are then spread in a baking dish and topped with the cooked cod. A layer of mayonnaise is then spread over the top of the cod, and the dish is baked in the oven until the top is golden brown.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bacalhau à Zé do Pipo has been a popular dish in Portugal since the 19th century. It is named after a Lisbon restaurant owner named Zé do Pipo, who is said to have created the dish.

Dietary considerations

Pescatarian, gluten-free

Variations

There are many variations of Bacalhau à Zé do Pipo, with some recipes calling for the addition of onions or garlic to the mashed potatoes.

Presentation and garnishing

Bacalhau à Zé do Pipo is typically served in individual portions, with a dollop of mayonnaise on top of each serving. It can be garnished with fresh herbs, such as parsley or chives.