Bacalhau à Zé do Pipo
Ingredients
- 800 gSalted cod (desalted and rinsed)
- 1 kgPotato (peeled)
- 3 pcOnion (thinly sliced)
- 2 pcGarlic (minced)
- 500 mlWhole milk
- 50 gUnsalted butter
- 4 tbspExtra virgin olive oil
- 12 pcBlack olive (whole)
- 1 pinchNutmeg
- 1 pinchBlack pepper ground
- 200 gMayonnaise
Method
Tender flaked cod under a layer of golden gratin mayonnaise, bordered by smooth mashed potatoes. A clean contrast between creamy textures and briny fish.
- 1
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
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
Thinly slice onions and garlic. Sauté in olive oil over low heat. They must become translucent and tender without browning.
- 4
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
Bake at 200°C. Remove when the mayonnaise forms a golden crust and the potato peaks start to brown. Garnish with black olives.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48h in the refrigerator. Reheat in a medium oven (150°C) covered with foil to preserve the moisture of the mash.
