Bacalhau a Ze do Pipo

Bacalhau a Ze do Pipo is the speciality of the famous Casa de Pasto which used to exist in Oporto and whose owner was called "Zé do Pipo". Even though there is mayonnaise in the recipe (which is not typically portuguese), it remains a traditional dish from Oporto.

Ingredients: (serves 4)

4 bacalhau steaks

1 liter milk

2 medium sized onions

4 tablespoons olive oil

1 bay leaf

salt and pepper


750g mashed potatoes

2 egg yolks

black olives

Remove the salt from the bacalhau (see pasteis de bacalhau recipe for instructions on how to do this). Place the bacalhau in a saucepan with the milk boil gently until the bacalhau is cooked (about 15 minutes).

Meanwhile finely chop the two onions and fry them in olive oil. Add the bay leaf, salt and pepper and a little of the milk from cooking the bacalhau. Fry the onion until it is translucent and soft, not brown. When the bacalhau is cooked remove it from the milk and remove the skin and bones. Place in the middle of an ovenproof dish. Put the fried onion over the bacalhau and then cover with a layer of mayonnaise.

Allow the mashed potatoes to cool and then add two egg yolks to give it a more yellow color. Place the mashed potatoes around the bacalhau in the ovenproof dish. If you are feeling artistic you can put the mash in a icing bag or similar utensil and shape it into peaks around the bacalhau. Decorate with a few black olive and place the dish in a pre-heated oven for 15 minutes or until the mashed potato peaks have turned golden brown.

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