Bacalhau à Zé do Pipo | Baked cod with mashed potatoes and golden crust
(0)
55 min
Under an hour
Sezamo
Bacalhau à Zé do Pipo este o capodoperă a gastronomiei portugheze creată în Porto: bucăți fragede de file de cod poșate în lapte aromat cu foi de dafin, așezate pe un pat generos de ceapă dulce călită, înconjurate de un piure catifelat de cartofi și rumenite la cuptor sub o crustă fină de maioneză, măsline negre și pătrunjel proaspăt.
Preparation method
Preparing the potatoes and poaching the cod
Peel the white potatoes, cut them into large cubes, and boil them in water with 1 teaspoon of sea salt for 20 minutes, until tender. Drain well, mash finely, and incorporate 50 g of butter and 100 ml of warm 3.5% whole milk, stirring vigorously until you get a creamy and silky mash.
In a saucepan, pour the remaining 200 ml of 3.5% whole milk and add 2 bay leaves. Bring the liquid almost to a boil, add the 600 g of fish fillet, reduce the heat to low, and let the fish gently poach for 7-8 minutes. Remove the cod with a slotted spoon and flake it into large, juicy pieces.
Sautéing the onion and assembling the dish
In a large skillet, heat 50 ml of extra virgin olive oil and sauté the julienned yellow onion together with 3 crushed fresh garlic cloves over low to medium heat for 10-12 minutes, until translucent, soft, and lightly golden. Season with 1 teaspoon of ground black pepper.
Chef's tip
For an even browner and more attractive crust, use the oven's grill function during the last 3-4 minutes of baking, watching carefully as the mayonnaise browns.
Poaching the cod in milk infused with bay leaves keeps the fish meat incredibly tender and eliminates any bitterness.
15 min
Under an hour
