Bacalhau à Zé do Pipo: A Traditional Portuguese Codfish Casserole
This dish, Bacalhau à Zé do Pipo, holds a special place in my heart, as it reminds me of family gatherings during the holidays. My grandmother would prepare this comforting casserole, filling the house with the rich aroma of baked cod and creamy potatoes. Each bite transports me back to those cherished moments, surrounded by laughter and love.
What Makes It Special
Bacalhau à Zé do Pipo is not just a meal; it’s a celebration of Portuguese culture. Here’s why this recipe stands out:
- Rich History: This dish has roots in Portuguese tradition, often served during festive occasions.
- Flavorful Layers: The combination of cod, creamy mashed potatoes, and a hint of olives creates a delightful flavor profile.
- Comfort Food: It’s the ultimate comfort food, perfect for family gatherings or cozy nights in.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 6
- 1 lb salted codfish
- 4 large potatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1/2 cup black olives, sliced
- Olive oil
- Salt and pepper to taste
Let’s Get Cooking
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Soak the salted cod in water for 24 hours, changing the water several times to remove excess salt.
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Boil the potatoes until tender, then mash them with a bit of olive oil, salt, and pepper.
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In a pan, sauté the chopped onion and garlic in olive oil until translucent.
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Add the soaked cod to the pan, breaking it into pieces, and cook for about 5 minutes.
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In a baking dish, layer the cod mixture, followed by the mashed potatoes, and spread the heavy cream and mayonnaise on top.
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Sprinkle sliced olives over the top and bake in a preheated oven at 375°F (190°C) for 25 minutes or until golden brown.
My Pro Tips
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For a twist, try adding some sautéed spinach or kale to the cod mixture for extra nutrition.
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If you prefer a lighter version, substitute the heavy cream with Greek yogurt.
What to Serve With It
- Steamed green beans or asparagus
- A fresh green salad with a lemon vinaigrette
- A glass of crisp white wine, like Vinho Verde
FAQs
Q: Can I use fresh cod instead of salted cod?
A: Yes, you can use fresh cod, but you will need to season it well since it won’t have the same saltiness as salted cod.
The Heart of the Dish
Bacalhau à Zé do Pipo is more than just a recipe; it’s a connection to my heritage and a way to share love through food. Each time I prepare this dish, I feel my grandmother’s spirit guiding me, reminding me of the importance of family and tradition.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or share your own stories related to Bacalhau à Zé do Pipo. I would love to hear how it turns out for you!
Bacalhau à Zé do Pipo: A Traditional Portuguese Codfish Casserole
Ingredients
- 2 pounds of salted codfish, soaked and shredded
- 4 large potatoes, peeled and cubed
- 1 cup of heavy cream
- 1 cup of grated cheese (such as Gruyère or mozzarella)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Steamed green beans or asparagus
- A fresh green salad with a lemon vinaigrette
- A glass of crisp white wine, like Vinho Verde
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain and mash them with heavy cream, salt, and pepper.
- In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft.
- Add the soaked and shredded codfish to the skillet and cook for about 5 minutes, stirring occasionally.
- In a baking dish, layer the codfish mixture, followed by the mashed potatoes. Top with grated cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Nutrition Information
