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Bacalhau à Zé do Pipo
Chapter VI ·
Fish & seafood · Nº 149
Bacalhau à Zé do Pipo
Version 1
Version 2
Serves 6
10 ingredients
7 steps
Ingredients
Method
Ingredients
For
−
6 servings
+
1.2 kg
salt cod
, desalted loin (or 1 kg salted and dried loin)
1.2 kg
potato
black pepper
, in peppercorns
1 l
milk
, whole
4
onions
, white
4 tablespoons
butter
2 cups
olive oil
, extra-virgin
all-purpose flour
, for coating the salt cod
1 cup
mayonnaise
salt
, as needed
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Method
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1
Put the salt cod in an ovenproof dish and cover with milk. Let it stand for 3 hours.
2
Then cook the salt cod in the milk for 5 minutes. Strain the milk through a fine sieve and set aside.
3
Clean the salt cod of the skin and bones that are easiest to remove and divide it into pieces.
4
To give body to the cooked, mashed potatoes, add the butter and the reserved milk. Season with salt.
5
Cut the onions into rings and lightly sauté them in plenty of olive oil. Remove the onion with a slotted spoon and, in the fat, fry the salt cod dredged in flour.
6
In a greased Pyrex, spread half of the mashed potatoes. Cover with the salt cod and drizzle with the mayonnaise.
7
Arrange the onion rings and, around them, decorate to taste with rosettes of the leftover mashed potatoes. Bake until heated through and browned.
From the same chapter
Fish & seafood · Nº 144
Tuna in Sesame Crust
Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
Bacalhau à Brás
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Oven-Roasted Salt Cod
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