Skip to content

Fish

Bacalhau à Zé do Pipo with salad

Bacalhau à Zé do Pipo is a Portuguese dish of shredded salt cod with onions, topped with mashed potatoes and broiled mayonnaise. It serves 4 and takes 70 minutes, at a medium difficulty level, for €5.00 per serving. The key is browning the mayonnaise under the broiler until golden, without letting it split.

Next stop Porto with a bacalhau à Zé do Pipo, salt cod under a blanket of mashed potatoes and broiled mayonnaise, served with a salad.

Bacalhau à Zé do Pipo with salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€5.00
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Under its golden crust, three textures play off each other, flaked salt cod that keeps a bit of bite, creamy mashed potatoes that wrap around it, and mayonnaise that melts into a thin broiled crust. Slow cooked onions bring a sweetness that balances the saltiness of the cod, while olives and hard boiled eggs add sharp little accents in every bite.

This is a Sunday kind of dish, the sort you pull out for guests or for a family that likes generous, slightly involved meals. It takes some organizing, between poaching the cod, making the mash, and broiling the top, but nothing technical, and a simple green salad on the side turns it into a full meal.

The ingredients

4 people

Fish counter

  • Desalted salt cod 700 g

Fruits and vegetables

  • Potatoes 800 g
  • Onions 3
  • Parsley 4 sprigs
  • Green salad 1

Dairy

  • Milk 15 cl
  • Mayonnaise 8 tbsp
  • Eggs 2

Pantry

  • Black olivesoften in the pantry 16
  • Olive oiloften in the pantry 6 tbsp
  • Bay leafoften in the pantry 1 leaves
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Mustard

The step by step recipe

  1. Poach the cod in simmering water with the bay leaf, then flake it, removing the skin and any bones. 6 min

    Don't let it boil, the flesh won't flake well.

  2. Cook the potatoes in salted water, then mash them with the hot milk and two tablespoons of olive oil. 20 min

    Go easy on the salt, the cod already brings plenty.

  3. Soften the sliced onions in the remaining oil until golden, then mix them into the flaked cod. 15 min

    Slow cooking makes them sweet, which is what balances the cod.

  4. In a baking dish, layer the cod and onions, then the mashed potatoes, spread mayonnaise on top, and add the olives and quartered hard boiled eggs.

    Smooth the mayonnaise with a spatula all the way to the edges of the dish for an even crust.

  5. Broil until the top is nicely browned, and serve with the dressed green salad. 8 min

    Watch closely, the mayonnaise browns within a few minutes.

Our tips to get it right

  • Drain the poached cod well before flaking it, extra water waters down the mash and keeps the top from browning properly.
  • Make the mash a bit firmer than usual, it needs to hold up in a layer under the mayonnaise without sinking.
  • Pick a firm mayonnaise rather than a runny one, it spreads better over the dish and browns instead of pooling at the edges.

The variations

  • Swap the salt cod for fresh cod poached for a few minutes, the result is milder but just as tender.
  • For a fish free version, use sliced sauteed mushrooms instead of the cod, the dish keeps its broiled, layered texture.
  • To save time, use store bought mashed potatoes and spend your time on layering and broiling instead.

What to serve it with

  • Green salad with vinaigrette
  • Dry Portuguese white wine
  • Grilled crusty bread

Storage

The dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the mayonnaise breaks down once thawed. Reheat in a low oven without the broiler, so the top doesn't burn.

Questions about this dish

Can you make bacalhau à Zé do Pipo ahead of time?

You can cook the cod, mash, and onions the day before and keep them separately in the fridge. Assemble the dish and broil it only right before serving so the mayonnaise stays nice.

Why does the mayonnaise sometimes split under the broiler?

Mayonnaise splits when the broiler sits too close or runs too hot, heating it too fast. Place the dish a bit lower in the oven and watch it closely during the last few minutes.

Can you use fresh cod instead of pre soaked salt cod?

This recipe calls for already desalted salt cod, which is ready to cook straight away. If you start with salted cod, plan on 24 to 48 hours of soaking in the fridge, changing the water several times.

Is this dish good for kids?

This dish isn't really built with kids in mind, because of the saltiness of the cod and the olives. Some kids will still enjoy the mash and the broiled crust, so it's worth adjusting portions.

How long does it take to make a bacalhau à Zé do Pipo with salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bacalhau à Zé do Pipo with salad?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bacalhau à Zé do Pipo with salad cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, mustard. Always check the labels of the products you buy.

Egg recipes

See all

Fish and seafood dishes

See all