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Bacalhau à Zé do Pipo
Salt cod with mayonnaise mash
Bacalhau à Zé do Pipo: cod loins on sweet onions under mayonnaise and piped mash, baked golden
Zé do Pipo was the nickname of a Porto tavern keeper in the 1960s whose cod won a national cooking competition, and the dish became a celebration plate in northern restaurants ever since. Thick cod loins sit on a bed of slow-cooked onions, are covered in mayonnaise and ringed with piped mashed potato, then baked until the top turns golden and blistered. Use a good shop-bought mayonnaise made with pasteurised egg; homemade mayonnaise with raw yolks is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is a runny purée; the potato must be stiff enough to pipe, or it slumps under the mayonnaise. Chef's tip: pipe the mash while it is still warm, as cold mash cracks.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cod
- 4 thick salt cod loinsabout 180 g each, soaked 36–48 hours in the fridge
- 2 cups whole milk
- 1 bay leaf
For the mash and topping
- 1 ¾ lb potatoesfloury type, peeled and cut into chunks
- 1 ⅜ oz butter
- ½ cup milkwarm
- 1 egg yolk
- 1 pinch grated nutmeg
- 7 oz mayonnaisemade with pasteurised egg
- 8 black olives (optional)
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Method
0/6 doneStep 1: Bring the 2 cups whole milk and 1 bay leaf to a simmer, add the soaked 4 thick salt cod loins, cover and poach very gently for 10 minutes, until just opaque and beginning to flake. Lift out and remove skin and bones, keeping the loins in large pieces.
12 minStep 3: Meanwhile, boil the 1 ¾ lb potatoes in salted water for 18 minutes, until soft. Drain, mash smoothly with the 1 ⅜ oz butter, ½ cup milk and 1 pinch grated nutmeg, then beat in the 1 egg yolk. Spoon into a piping bag with a large star nozzle.
20 minStep 4: Heat the oven to 425°F. Spread the onions in an ovenproof dish and set the cod on top.
3 minStep 5: Spread the 7 oz mayonnaise over the cod, covering it completely, then pipe a thick border of mash around the edges and between the pieces.
8 minStep 6: Bake for 15–20 minutes, until the mayonnaise is puffed and golden brown and the mash edges are crisp. The cod should be piping hot in the middle. Decorate with 8 black olives if you like.
18 min
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 46 g
- Carbs
- 40 g
- Fat
- 52 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bacalhau à Zé do Pipo take?
- About 80 minutes in total: 40 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of onions?
- 2 shallots per onion.
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