Cozinhamor - Bacalhau à Zé do Pipo ( Receita Portuguesa! )

Bacalhau à Zé do Pipo
Bacalhau à Zé do Pipo is a beloved Portuguese dish named after Chef Zé do Pipo, who invented it in the 1960s. This comforting and elegant preparation features salted cod fillets baked with a savory onion and pepper base, topped with smooth mashed potatoes and a creamy mayonnaise crust. Each bite offers a harmonious blend of rich, traditional flavors.

Ingredients

For the "Cebolada" (Onion Base):
🐟 3 fillets salted codfish
🧅 2 medium onions sliced into half-moons
🧄 3 cloves garlic thinly sliced
🍃 2 bay leaves
🌶️ 1/2 red bell pepper diced
🍅 2 tomatoes diced
🌶️ 1 teaspoon ground white pepper
🟡 1 teaspoon turmeric Açafrão das Índias/Curcuma
🌶️ 1 teaspoon smoked paprika Pimentão doce/Colorau
🍷 50 ml white wine
🫒 50-70 ml olive oil
🍅 1 tablespoon tomato paste optional

For the Potato Puree:
🥔 800g potatoes peeled and cut into chunks
🧈 50g margarine
🥛 100ml milk
🧂 1/2 teaspoon grated nutmeg
🧂 Salt

For Topping and Garnish:
🌿 Small bunch parsley chopped
🌿 Small bunch coriander chopped
🥄 100-150g mayonnaise mixed with herbs
🥒 Pickles (gherkins) a few slices
🫒 Black olives for garnish

Equipment:
🍳 Induction Cooktop: Jocel
🔥 Built-in Oven: Indeterminate brand
🥄 Pot stainless steel with lid
🍳 Frying pan stainless steel
🔪 Cutting board grey plastic
🔪 Chef's knife black handle
🥄 Spatula white silicone
🥄 Wooden spoon
🥣 Glass bowls various sizes for mise en place
🥣 Glass baking dish rectangular
🎨 Piping bag disposable
🍴 Small spatula/spreader metal
🧤 Oven mitts red and white plaid
🥄 Small spoon

Instructions

1- Prepare Potatoes:

• Peel and cut 800g of potatoes into large, even pieces.
• Place in a pot, add water, and season with salt. Boil until very tender.

2- Prepare the "Cebolada":

• Slice 2 onions into half-moons and place them in a frying pan with olive oil. Heat until soft.
• Add sliced garlic and sauté briefly. Incorporate diced tomatoes and red bell pepper, cooking until tomatoes soften.
• Pour in white wine, add pepper, smoked paprika, and turmeric. Let simmer until thickened. Optionally, add tomato paste.

3- First Cod Bake:

• Place cod fillets in a glass baking dish and cover with "cebolada."
• Sprinkle with chopped parsley and coriander.
• Bake in a preheated oven at 180-200°C for about 20 minutes.

4- Finish Potato Puree:

• Drain and mash potatoes until smooth.
• Mix in margarine, nutmeg, and slowly add milk until creamy but firm.

5- Final Assembly and Gratinating:

• Remove cod dish, pipe potato puree around cod using a bag with a star nozzle.
• Top cod with sliced pickles, spread herbed mayonnaise, and garnish with black olives and fresh herbs.
• Return to oven. Gratin for 5-10 minutes until golden.

6- Serve and Enjoy:

• Serve directly from the dish; garnish with fresh parsley and olives.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories per serving: Approx. 400
Equipment: Induction Cooktop: Jocel, Built-in Oven, Pot (stainless steel, with lid), Frying pan (stainless steel), Cutting board (grey plastic), Chef's knife (black handle), Spatula (white silicone), Wooden spoon, Glass bowls (various sizes), Glass baking dish (rectangular), Piping bag (disposable), Small spatula/spreader (metal), Oven mitts (red and white plaid), Small spoon

Cooking Tips

• Add garlic after onions soften to prevent bitterness.
• Watch the oven closely during the gratin phase for perfect browning.

#portuguesecuisine #bacalhau #codfish #comfortfood #bakedrecipes #traditionalrecipes

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Bacalhau à Zé do Pipo