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Bacalhau à Zé do Pipo à Minha Maneira ❦ Salt Cod and Mashed Potato Casserole with Mayonnaise

I have a confession to make. I have never had this dish before. I know, I know...how on earth is that possible? I lived in Porto for eight years, you would think I would come across this dish at some point. I have seen it in magazines, and heard family talk about it, but I never really wanted to make it. It actually originates from Porto.

The recipe was created by a gentleman called, José Valentim, or better known as, "Zé do Pipo". He won a cooking competition in the 1940's with this recipe.

Us Portuguese eat a lot of salt cod. I mean, I could eat it everyday! I love it and I think I just found a new favourite.

As I have never had it, coming across the recipe I found it rather intriguing. My version is served with a side of sautéed, garlicky, tri-coloured cabbage. Of course everyone will have their own version of this classic, I hope you enjoy mine. The original recipe calls for the salt cod loins to be placed in the centre intact. I flaked my salt cod after poaching them in the milk. I just felt it worked better for serving. You can leave yours intact if you wish. I also added some grated lemon zest to my mayonnaise. The zest lifts the richness of this dish and of course, compliments the fish as well.

Feel free to use home-made or store bought mayonnaise. I used the latter. I was hoping to have leftovers...didn't happen.

Enjoy XOXO

Bacalhau à Zé do Pipo à Minha Maneira ❦ Salt Cod and Mashed Potato Casserole with Mayonnaise

Serves 4