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.
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