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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Portugal

Salt Cod and Potato Casserole (Bacalhau à Zé do Pipo)

Suits: Pescatarian. Allergens named in the ingredients: Eggs, Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 500 g (18 oz / 1.1 lbs) white or golden potatoes
  • Milk (optional)
  • Black pepper (optional)
  • Lemon juice (optional)
  • Eggs (optional)
  • 100 g (3.5 oz) black olives
  • Salt
  • 400 g (14 oz / 0.9 lb) salted dried cod
  • Milk
  • White pepper
  • 200 g (7 oz / ½ lb) of onions
  • 5 g minced garlic
  • Olive oil
  • Mayonnaise

Method

  1. Roast the potatoes in the oven until tender. Cool slightly.
  2. Mash the potatoes, mixing in the milk, pepper, lemon juice, and eggs, if using.
  3. Mix in the olives. Season with salt to taste.
  4. Prepare the cod by leaving it for 24 hours in water, changing the water once or twice.
  5. After the 24 hour period is up, put the cod in a pot with milk.
  6. Boil the cod until slightly cooked, then season with salt and pepper. The milk will make the fish soft.
  7. Slice the onions into rings, and fry in pan with garlic and lots of olive oil until slightly browned.
  8. Preheat oven to 220°C (425°F).
  9. Place the cod in the center of a casserole or baking dish.
  10. Surround the fish with 500 g of the mashed potatoes, then top it with the fried onion.
  11. Cover the onion with a thick layer of mayonnaise, and sprinkle bread crumbs all over.
  12. Bake until toasted on top.
  13. Serve with a green wine from the north of Portugal.