Bacalhau À Zé Do Pipo
Prep Time1 hour hr
Cook Time40 minutes mins
Total Time1 hour hr 40 minutes mins
Servings: 5 people
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
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: 100g | Calories: 218kcal | Carbohydrates: 12.8g | Protein: 1.9g | Fat: 17.8g