Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bacalhau à Zé do Pipo is a creamy, showy oven recipe from Porto.
The dish combines cod, sautéed onions, puree and a layer of mayonnaise that gratins in the heat.
As it is a newer recipe than many classics, it appears in varied home versions.
Ingredients
- 4 desalted cod fillets
- 900 g of potatoes
- 2 sliced onions
- 3 garlic cloves
- 120 ml olive oil
- 200 g mayonnaise
- 100 ml of milk for the puree
- 1 spoon of butter
- Olives and pepper
Method
- Cook the potatoes and prepare a puree with milk, butter and pepper.
- Blanch the cod and remove bones, keeping large pieces.
- Saute onions and garlic in olive oil until very soft.
- Assemble the tray with onion, cod in the center and puree around it.
- Cover the cod with mayonnaise and place in the oven to brown.
- Finish with olives.
Tips from Empório Portugal
- The puree must be firm to hold the assembly.
- Use mayonnaise with a balanced flavor so as not to overpower the cod.
- Sauté the onion well: it is an important part of the sauce.
Possible substitutions in Brazil
- Homemade mayonnaise can be used if prepared safely.
- Whole milk makes the puree softer.
Pairing
A structured white or a brut sparkling wine. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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