Bacalhau à Zé do Pipo is from the Porto region of Portugal. It was invented in the 1960’s, and is similar to the American dish Shepard’s Pie. This dish is great for a Sunday night dinner with family, because who doesn’t love mashed potatoes?
Bacalhau à Zé do Pipo | Portuguese Salted Cod Shepard’s Pie
Bacalhau à Zé do Pipo is from the Porto region of Portugal. It was invented in the 1960’s, and is similar to the American dish Shepard’s Pie. This dish is great for a Sunday night dinner with family, because who doesn’t love mashed potatoes?
- 2 cups milk
- 5 garlic cloves (minced)
- 3 bay leaves
- 2 lbs salt cod (soaked for 24-48 hours)
- ¼ cup extra virgin olive oil
- 2 yellow onions (cut into rounds)
- 2 lbs russet potatoes (peeled, cut into 1-1½” cubes, 3-4 medium sized potatoes)
- 3 tbsp butter
- 2 egg yolks
- ¼ cup parsley (chopped)
- 1 can black olives (whole, pitted)
- ⅓ cup mayonnaise
- salt (to taste)
- black pepper (to taste)
- 1 roasted red bell pepper (for garnish)
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To a large pan, bring the milk to a simmer. To the milk add the garlic and bay leaves. Poach the bacalhau for 7 minutes on each side, or until it is tender enough to flake apart. Remove the bacalhau and set aside.
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In a separate large saute pan, sweat the onions over medium-low heat in olive oil until they are translucent but haven’t taken on any color.
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In the same milk used to poach the bacalhau, you will cook the potatoes. Cook the potatoes for 10-15 minutes or until fork tender. Remove the potatoes from the milk and place in large bowl for mashing. At this time, discard the bay leaves. Mash the potatoes into a smooth consistency while they are still hot. Add the butter. Once the potatoes have cooled to 140°F or cooler, mix in the egg yolks.
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Flake the bacalhau into pieces using your hands, or two forks. During this process discard any bones.
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Mix together the mashed potatoes, flaked bacalhau, chopped parsley, half of the can of black olives and mayonnaise. Taste for seasoning, adjusting salt and pepper as desired.
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In a casserole dish, first layer in the cooked onions. Top the onions with the potato and bacalhau mixture.
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Cook in a 350°F oven for about 30 minutes, or until the internal temperature reaches 160°F.
- Traditionally this dish is garnished by spreading mayonnaise or piping mayonnaise on top of the casserole and glazing it under the broiler.Garnish with the remaining black olives and slices of roasted red bell pepper.
