Salt Cod and Potato Casserole (Bacalhau à Zé do Pipo)
Bacalhau à Zé do Pipo is a Portuguese salt cod bake with a mayonnaise crust. The cod is soaked for a day, then poached in milk, which keeps it tender under the heat of the oven. Black olives are mashed into the potatoes, and a pile of olive-oil-fried onions sits on top. The mayonnaise browns into a thick golden lid. It is a dish worth planning a day ahead for.
Instructions
Roast the potatoes in the oven until a knife slides in easily, then let them cool a little. Mash them, working in the milk, black pepper, lemon juice and eggs if you are using them, then stir in the olives and season with salt to taste.
Soak the salted cod in water for 24 hours, changing the water once or twice. This draws out the salt and softens the flesh.
Put the soaked cod in a pot with milk and boil until it is just cooked through. Season with salt and white pepper; the milk keeps the fish soft.
Slice the onions into rings and fry them with the garlic in plenty of olive oil until lightly browned. Preheat the oven to 220°C (425°F).
Set the cod in the middle of a casserole or baking dish. Surround it with 500 g of the olive mash and spread the fried onions over the top.
Cover the onions with a thick layer of mayonnaise and scatter bread crumbs over everything. Bake until the top is toasted and golden.
Serve with a green wine from the north of Portugal.
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