Bacalhau À Zé Do Pipo

5 from 5 votes
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 218 kcal


For the Bacalhau à Zé do Pipo:

  • 5 Pc. Bacalhau (which was already soaked in water)
  • 5 Pc. Big onions
  • 3 Pc. Red peppers
  • 3 Pc. Garlic cloves
  • 1 Glass Black pitted olives
  • 1 Glass Parsley
  • 1 Glass Olive oil
  • 1 Glass Flour for rolling

For the mashed potatoes:

  • 1 kg Potatoes
  • 1 kg Milk
  • 1 kg Butter
  • 1 kg Salt and pepper
  • 1 tbsp Vegetable broth, instant

For the mayonnaise:

  • 1 Pc. Egg
  • 220 ml Rapeseed oil
  • 0,5 tsp Mustard
  • 0,5 tsp Salt and pepper
  • 0,5 tsp A little lemon to taste



  • Put the egg with the mustard in a tall container. Mix with the hand blender and slowly add the rapeseed oil gradually until the mayonnaise is formed. Finally add a little lemon and season with salt and pepper. Then chill the mayonnaise until you need it again.

Bacalhau à Zé do Pipo:

  • Remove large visible bones from the Bacalhau as far as possible. Then turn the fish in flour and then fry it in a hot pan with olive oil until golden brown on all sides. Then put in a baking dish. Then fry the onions and peppers in the olive oil from the fish until they are nice and translucent and add the cloves of garlic and parsley. Finally add the olives for 1-2 minutes. Then add the onion and pepper mixture to the bacalhau in the baking dish. Now pour the homemade mayonnaise over the bacalhau. This is now put in the oven at 220 ° degrees air circulation for about 15-20 minutes, until the mayonnaise is gratinated.

Mashed potatoes:

  • Peel and chop the potatoes. Boil in water, add the salt and the vegetable stock. When the potatoes are done, mash them with the butter and milk and mix them into a puree. Season to taste with salt and pepper.


Serving: 100gCalories: 218kcalCarbohydrates: 12.8gProtein: 1.9gFat: 17.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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