Cookbook:Salt Cod and Potato Casserole (Bacalhau à Zé do Pipo)

Cookbook | Ingredients | Recipes

A traditional Portuguese cod dish, Bacalhau à Zé do Pipo. The Portuguese have a great number of dried/salted codfish recipes, and they are often misunderstood or confused.

Ingredients

• 200 g (7 oz) (1/2 lb) of onions baked in olive oil, chopped 5 g garlic
• 400 g (14 oz) (0.9 lb)salted/dried cod
• salt, and white pepper
• 500 g (18 oz) (1.1 lbs) mashed potatoes
  • potatoes white skin, roasted in oven
  • 100 g (3.5 oz) black olives
  • black pepper (optional "Zé do Pipo")
  • lemon juice (optional)
  • eggs for making the cod sauté (codfisch à Braz)
  • milk (optional)
• olive oil
• mayonnaise

Procedure

1. Prepare the cod by leaving it for 24 hours in water, changing the water once or twice.
2. After the 24 hour period is up, put the cod in a pot with milk.
3. Boil until slightly cooked, add salt and pepper. The milk will make the fish soft.
4. Bake and mash the potatoes, optionally adding milk, egg, pepper and lemon juice.
5. Chop up onions in circles and fry in pan with garlic and lots of olive oil until slightly browned.
6. Preheat oven to 220 °C (425 °F).
7. Place the cod in the center of a casserole or baking dish.
8. Surround the fish with the mashed potatoes and then cover it with the fried onion.
9. Cover the onion with a thick layer of mayonnaise and sprinkle bread crumbs all over.
10. Bake until toasted on top.

Serve with a green wine from the north of Portugal.