A portuguese favorite: Bacalhau à Zé do Pipo recipe | Taste Porto

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.

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recipe bacalhau à ze do pipo

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

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