Bacalhau à Zé do Pipo


Bacalhau 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!



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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

Do you need codfish?

Portugalia carries the finest salted codfish, wild caught in the North Atlantic seas off the coast of Norway and Iceland and dehydrated using age old methods. This pantry staple is delicious grilled or broiled, in salads, or added to stews and to make fish cakes.


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.

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