Cod is the backbone of Portuguese cooking, and there is no shortage of ways to prepare it — the old saying goes there are 365 bacalhau recipes, one for every day of the year. Bacalhau à Zé do Pipo is one of the more elegant ones. The last time I was in São Miguel, my cousin Ana made this dish for me, and it stopped me in my tracks. Braised onions and peppers, a thin layer of mayonnaise, and pillowy mashed potato rosettes piped over the top — all baked together until golden. It is the kind of dish that shows what Portuguese cooks have always known: salt cod and simple ingredients, handled with care, can produce something truly special. This recipe comes from 7 Gramas de Ternura, and I am grateful to share it here.
What Is Bacalhau à Zé do Pipo?
Bacalhau à Zé do Pipo is a classic Portuguese baked cod dish that originated in Porto. The name comes from Zé do Pipo, a restaurant owner who is credited with creating the recipe. What makes it distinctive is the combination of textures: tender rehydrated cod loins braised with onions, garlic, and peppers, covered with a thin spread of mayonnaise, then topped with decorative mashed potato rosettes piped from a pastry bag and finished with black olives. It is baked until the potatoes are golden and everything comes together into a rich, satisfying dish. Like most great bacalhau recipes, it relies on patience — particularly in the rehydrating process — and rewards you for taking the time to do it right.
How to Make This Recipe
The process has two parallel tracks: the cod and the mashed potatoes. Start the night before by soaking the desalted cod loins in water, changing the water several times to remove the excess salt. When you’re ready to cook, simmer the cod in equal parts milk and water with bay leaves, then set it aside. The onions, garlic, and peppers get sautéed in olive oil until soft and golden, with a splash of the cooking liquid to keep things moist. Layer the cod in a baking dish, cover with the braised vegetables, spread a thin layer of mayonnaise over the top, then pipe the mashed potato rosettes around the cod using a pastry bag. Decorate with black olives and bake until golden.
Tips for the Best Bacalhau à Zé do Pipo
- Rehydrate the cod overnight and change the water at least twice. Rushing this step leaves the fish too salty and throws off the whole dish.
- Use a pastry bag for the potato rosettes. It looks more involved than it is, and the presentation is part of what makes this dish memorable.
- Don’t skip the mayonnaise layer. It sounds unusual but it acts as a binder between the cod and the potato, and it melts into the dish as it bakes.
- Season the mashed potatoes well. They need to hold their own flavor against the cod — under-seasoned potatoes will disappear into the dish.
- The egg yolks in the mashed potatoes are not optional. They give the rosettes their color and richness.
- Cook the onions slowly. You want them deeply golden and soft, not just translucent. That caramelization is where a lot of the flavor lives.
- Black olives on top are traditional — don’t leave them out. They add a briny contrast that balances the richness of the potatoes and mayonnaise.
Serving and Storing
Bacalhau à Zé do Pipo is a complete meal on its own — the cod, potatoes, and vegetables are all built into the dish. Serve it straight from the baking dish while it’s hot. A simple green salad alongside is all you need. Leftovers keep well in the refrigerator for up to two days and reheat nicely in the oven at 325°F covered with foil to keep the potatoes from drying out.
The right size casserole dish will do wonders for how this dish looks on the table. Here’s a nice set to consider.
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PrintBacalhau à Zé do Pipo
Bacalhau à Zé do Pipo is perfect for Fish Friday… The last time I was in Sao Miguel, my cousin Ana made this dish for me, and it was delicious!! Just found the recipe and had to share with you.
It looks amazing and here’s the translated version!
- Category: Fish
Ingredients
For the cod:
4 average desalted cod loins
Milk/water equal amounts, enough to cover cod
3 bay leaves
2 onions, sliced
3 cloves of garlic, sliced
1/2 green pepper, cut in strips
1/2 red pepper, cut in strips
Olive oil and salt as needed
1cup of the reserved liquid that was used to cook cod
mayonnaise as needed
black olives for decoration, before serving
For the Mashed Potatoes:
5 large potatoes
salt to taste
2 tablespoons butter
2 egg yolks
nutmeg* optional and season to taste
Milk as needed
Instructions
Make sure the salted cod, is re-hydrated over night, making sure to remove the salted water several times.
Bring to the boil a pot with equal parts of milk and water, add the cod, two bay leaves and simmer. Turn off the heat and leave cod in pot with liquid for 5 minutes. Remove the container for oven and set aside milk/water liquid. Peel and slice the onions and garlic and lightly sauté with olive oil. Add the strips of peppers. When onions are getting a golden brown, drizzle with a little milk/water liquid, a little salt and cook.
Place the cod loins in a baking pan and cover them with braised onions and peppers. On top put a thin layer of mayonnaise.
Meanwhile prepare the puree.
Cook the potatoes in salted water and when they are cooked, reduce them to puree. Bring to the boil with the butter and a little milk as needed (depending on the type of potato). Add the egg yolks and season with nutmeg. Pass the puree to the bag spout and make beaded rosettes around the cod.
Bake in preheated 350 degree oven until golden brown and garnish with olives.
Serve with a nice salad.
Love Portuguese cod dishes? Try my Cozido or Roasted Octopus next.
