Bacalhau à Zé do Pipo

Ingredients

• 500g (1.1 lb) codfish fillets, soaked and desalted 500g (1.1 lb) codfish fillets, soaked and desalted
• 1kg (2.2 lb) potatoes, peeled and cut into chunks 1kg (2.2 lb) potatoes, peeled and cut into chunks
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 250ml (1 cup) milk 250ml (1 cup) milk
• 100g (3.5 oz) butter 100g (3.5 oz) butter
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and add the codfish fillets. Cook for 10 minutes until the fish is tender. Drain and set aside.
3. 3.
   In the same pot, add the potatoes and cook until they are soft enough to mash.
4. 4.
   In a separate pan, heat 2 tablespoons of olive oil and sauté the onions and garlic until golden.
5. 5.
   Mash the potatoes with the milk and butter until smooth. Season with salt and pepper.
6. 6.
   In a baking dish, layer the codfish fillets, followed by the sautéed onions and garlic. Drizzle with the remaining olive oil.
7. 7.
   Spread the mashed potatoes evenly over the codfish mixture.
8. 8.
   Bake in the preheated oven for 30 minutes or until the top is golden and crispy.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Codfish — Soaking and desalting the codfish is essential to remove excess salt. Place the codfish in a bowl of cold water and refrigerate for 24-48 hours, changing the water every 6-8 hours.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the creamiest mashed potatoes.
• Olive oil — Use a good quality extra virgin olive oil for the best flavor.

Tips & Tricks

• For added flavor, you can add a pinch of nutmeg to the mashed potatoes.
• Serve with a side of sautéed spinach or collard greens for a nutritious and balanced meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve Bacalhau à Zé do Pipo hot, straight from the oven. Garnish with fresh parsley for a pop of color.

Presentation advice

To create an appealing presentation, use a rectangular baking dish and carefully layer the codfish and mashed potatoes. Sprinkle some chopped parsley on top for an elegant touch.