Bacalhau à Zé do Pipo

Tender flaked cod under a layer of golden gratin mayonnaise, bordered by smooth mashed potatoes. A clean contrast between creamy textures and briny fish.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1507
• Protein: 137 g
• Carbs: 60 g
• Fat: 75 g

Ingredients

• 800 g Salted cod ( desalted and rinsed )
• 1 kg Potato ( peeled )
• 3 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 500 ml Whole milk
• 50 g Minimum butter sweet
• 4 tbsp Extra virgin olive oil
• 12 piece Black olive ( whole )
• 1 pinch Nutmeg
• 1 pinch Black pepper ground
• 200 g Mayonnaise

Instructions

1. Poaching the cod

   Place the desalted cod in a pot with whole milk and bay leaf. Bring to a simmer. As soon as the flesh flakes under finger pressure, remove from heat and drain, reserving the milk.

2. Preparing the mash

   Boil the potatoes. Pass through a ricer. Incorporate butter and some of the warm poaching milk until smooth and thick enough to coat a spoon. Season with nutmeg and pepper.

3. Onion compote

   Thinly slice onions and garlic. Sauté in olive oil over low heat. They must become translucent and tender without browning.

4. Assembling the dish

   In a baking dish, spread the onion bed. Place cod pieces on top. Cover generously with mayonnaise. Using a piping bag, arrange the mashed potatoes all around the fish.

5. Gratinating

   Bake at 200°C. Remove when the mayonnaise forms a golden crust and the potato peaks start to brown. Garnish with black olives.

Chef's tips

• Do not overcook the cod during poaching; it will finish cooking in the oven and could dry out.
• Use a star-tipped piping bag for the mash; it makes the presentation much sharper.
• The mayonnaise should be thick so it doesn't run during baking.

Storage

Keep for 48h in the refrigerator. Reheat in a medium oven (150°C) covered with foil to preserve the moisture of the mash.