🇵🇹 Portugal · Food
Bacalhau à Zé do Pipo
By eatmundo · August 4, 2026
🇵🇹 PTA comforting, indulgent Portuguese cod dish featuring layers of creamy mashed potatoes and flaked cod, baked under a rich garlic-mayonnaise crust.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 500g of potatoes until tender, then mash them with a splash of olive oil into a smooth puree.
- 2
Soak, desalt, and gently boil 600g of cod, then remove skin and bones and flake the flesh into large chunks.
- 3
Heat 50ml olive oil in a pan and gently sauté 2 sliced onions and 4 crushed garlic cloves until soft and golden.
- 4
Add the flaked cod to the onions and garlic, tossing gently to coat with the oil without breaking the fish too much.
- 5
In a shallow baking dish, spread the cod mixture evenly over the bottom.
- 6
Top the cod layer with a thick, even layer of the mashed potato.
- 7
Whisk 100g mayonnaise with 2 finely chopped garlic cloves and spread it over the potatoes.
- 8
Bake at 200°C for 15-20 minutes until the mayonnaise topping is golden brown and bubbling.
- 9
Garnish with parsley and black olives before serving.
Frequently Asked Questions
Do I have to use salted cod?+
Salted cod (bacalhau) is traditional, but you can use high-quality fresh loin if you season it well.
Can I use store-bought mash?+
It is not recommended; a homemade, slightly coarse potato mash holds its structure better in this recipe.
Is the mayonnaise topping cooked?+
The mayonnaise acts as a crust; do not use low-fat or light versions, as they will separate in the oven.
Why is it called Zé do Pipo?+
It was created by a Porto restaurant owner named Zé do Pipo, who famously won a culinary competition with it.
🇵🇹 PTMundo Match
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