Bacalhau à Zé do Pipo
Savor the comfort of Bacalhau à Zé do Pipo—a dish that brings families together in Lisbon's lively tascas.
On a sunny Sunday afternoon in Lisbon, you can find families gathered around tables in their favorite tasca, enjoying the beloved Bacalhau à Zé do Pipo. This dish is often a centerpiece during celebrations and gatherings, filled with laughter and the sounds of clinking glasses. For many of us, Bacalhau à Zé do Pipo isn’t just a meal; it’s a warm embrace of home and tradition, and it brings back memories of our rich culinary heritage that has been centered around cod for generations.
The secret to Bacalhau à Zé do Pipo lies in its delectable creamy potato and egg topping, which adds a luxurious touch to the salted cod. Each bite is a comforting reminder of our roots, making it the perfect dish to share with loved ones. It’s simple enough to whip up in your own kitchen, yet special enough to make any table feel festive.
Ingredients · 4 servings
- 300 g salt cod
- 500 g potatoes
- 4 large eggs
- 200 ml extra-virgin olive oil
- 1 large onion
- 2 cloves garlic
- 200 ml cream
- salt and pepper to taste
- parsley for garnish
Method
- Soak the salt cod in water for 24 hours, changing the water several times.
- Peel and boil the potatoes until tender, then mash them with a bit of olive oil and salt.
- In a pan, sauté the chopped onion and minced garlic in olive oil until translucent.
- Add the soaked and flaked cod to the pan, mixing well with the onion and garlic.
- In a bowl, beat the eggs and mix them with the cream, then season with salt and pepper.
- Layer the cod mixture in a baking dish, followed by the mashed potatoes.
- Pour the egg and cream mixture over the top of the potatoes.
- Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until the top is golden brown.
- Garnish with chopped parsley before serving.