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

Bacalhau à zé do pipo is a traditional Portuguese cod dish. It can be confused with various other Portuguese dried/salted codfish recipes.

Mashed potatoes

 * 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

Assembly

 * 400 g (14 oz / 0.9 lb) salted dried cod
 * Milk
 * Salt
 * White pepper
 * 200 g (7 oz / ½ lb) of onions
 * 5 g minced garlic
 * Olive oil
 * Mayonnaise

Mashed potatoes

 * 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.

Assembly

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