Recipe: Bacalhau à Zé do Pipo
Bacalhau à Zé do Pipo (cod) is a typical dish from Porto. An old recipe. Its name comes from its author, Zé do Pipo, owner of a traditional restaurant in Porto.
To prepare this dish there are three indispensable ingredients: cod loins, homemade mayonnaise, and
homemade mashed potatoes.
For the base:
homemade mashed potatoes.
For the base:
1 bay leaf
1 liter of milk
2 onions
4 tablespoons of olive oil
4 Cod slices
black olives to decorate
Salt and pepper (to taste)
For mayonnaise:
2 egg yolks
400 ml of olive oil
lemon juice (to taste)
fine salt (to taste)
For the mashed potatoes:
1.5 kg of potatoes
milk and butter (to taste)
Method of preparation:
Bake the cod soaked in milk. When it starts to boil, reduce the intensity and simmer for a few minutes.
Then place on the fire to brown the chopped onions with olive oil, bay leaf, salt and pepper to taste and a little milk to cook the cod. Set aside.
Boil the potatoes in water and salt to make the
puree.
Meanwhile, make the mayonnaise. Pour the egg yolks into a bowl, drained with a few drops of lemon juice, and add the olive oil, pouring a little amount into each addition. Stir continuously until the oil is gone. Season with fine salt.
Turn the oven to 220 ° C.
When the potatoes are cooked, pass them through the pas-vite and bring to the heat again. Add a piece of butter, milk and stir (in case the mashed potatoes are dry, add slower until soft but without losing consistency).
Put the cod slices on a serving dish, pour the onion with olive oil, bay leaf, salt, and pepper on top and cover completely with the mayonnaise.
Put the mashed potatoes around the cod slices. Bring the gratin in the preheated oven.
Garnish with black olives and serve.
