Bacalhau à Zé do Pipo is a traditional Portuguese dish, but even more specifically from Porto. This recipe owes its name to its creator José Valentim who was the author of the recipe and the owner of a restaurant in Porto in the 1940s. Without further delays… here is the dish that so many of us love.

Pssst… Join our Food & Drink Tours and discover a side of Porto that most tourists rarely see »

Ingredients (serves 4)

• 1 steak of dried salted cod (bacalhau)
• 1 litre of milk
• 2 medium-sized onions
• 4 tablespoons of olive oil
• 1 bay leaf
• 1 bowl of mayonnaise (made of 2 egg yolks and 4 decilitres of olive oil)
• 750 grams of mashed potatoes
• black olives
• salt and pepper to taste

Bacalhau à Zé do Pipo recipe

• Soak the cod well and flake it into large chunks.
• Cook the cod with milk
• Meanwhile chop the onions and pan fry them on olive oil as well as bay leaf, salt, pepper and some of the milk used on the cod
• The onions should be kept soft and white and not allowed to brown
• When the cod is ready drain it and put it in an earthenware bowl
• Place the onions on the cod and cover with mayonnaise
• Garnish with mashed potatoes and cook “au gratin”
• Garnish with the black olives on top separated evenly across the dish

Enjoy! Bom apetite!
Taste Porto Foodie Team