Ingredients with Measurements:
- 1 lb salt cod (bacalhau), soaked overnight
- 2 lbs potatoes, peeled and sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup black olives, pitted and sliced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the soaked cod and cook for 10 minutes.
3. Remove the cod from the pot and let it cool. Remove the skin and bones and flake the fish into small pieces.
4. In the same pot, cook the sliced potatoes until tender, about 15 minutes. Drain and set aside.
5. In a pan, heat the olive oil over medium heat. Add the sliced onion and minced garlic and sauté until soft and translucent.
6. Add the flaked cod to the pan and stir to combine.
7. Pour in the milk and heavy cream and stir until well combined.
8. Add the sliced olives and season with salt and pepper to taste.
9. In a baking dish, layer the cooked potatoes on the bottom.
10. Pour the cod mixture over the potatoes, spreading it evenly.
11. Bake in the preheated oven for 30 minutes, or until the top is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 480
Fat: 25g
Carbohydrates: 33g
Protein: 30g
Substitutions for ingredients:
- Instead of salt cod, you can use fresh cod or any other white fish.
- Instead of black olives, you can use green olives or capers.
Variations:
- Add sliced boiled eggs to the top of the dish before baking.
- Add sliced tomatoes to the top of the dish before baking.
- Add chopped parsley or cilantro to the cod mixture for extra flavor.
Tips and tricks:
- Make sure to soak the salt cod overnight to remove excess salt.
- Use a fork to flake the cod into small pieces.
- Use a mandoline to slice the potatoes evenly.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Bacalhau à Zé do Pipo with Olives in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the dish is too salty, rinse the salt cod under cold water before cooking.
- If the dish is too dry, add more milk or cream to the cod mixture.
Food safety advice:
Make sure to cook the salt cod and potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
Bacalhau à Zé do Pipo is a traditional Portuguese dish made with salt cod, potatoes, and a creamy sauce. It is named after the Portuguese chef José Valentim, who created the recipe in the 1950s.
Flavor profiles:
Salty, creamy, and savory.
Serving suggestions:
Serve hot with a side of steamed vegetables or a salad.
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Region: Portuguese