Bacalhau à Zé do Pipo | Baked Cod with Smooth Mash

Peel the potatoes, cut them into equal cubes, and boil them in water with half a teaspoon of salt for 20 minutes, until very soft. Drain the potatoes, add the butter and 100 ml of warm milk, then mash until you get a smooth and velvety purée. Season with salt and black pepper to taste.

In a large saucepan, heat the remaining 150 ml of milk with a bay leaf. Place the fish fillet pieces in the hot milk and poach them over very low heat for 5-7 minutes. Remove the fillets with a slotted spoon and flake them into large chunks, removing any bones.

In a large frying pan, heat the extra virgin olive oil. Add the thinly sliced onion, crushed garlic cloves, and the second bay leaf. Sauté over low to medium heat for 10-12 minutes, until the onion becomes sweet and translucent, without burning.