Zé do Pipo-Style Codfish
Chef Zé do Pipo, 20th century
This simple recipe became famous in the 1960s and was created by a chef in an Oporto restaurant – Chef José Valentim, known as Zé do Pipo. This chef entered a gastronomy contest organised by the Estado Novo National Information Bureau with the intent of awarding ‘The Best Meal at the Best Price’. His recipe won first place and has been known by the Portuguese ever since.
The most important thing in this recipe is the codfish loin, home-made mayonnaise, and mashed potatoes. The first step after soaking the codfish is to pass it through flour and slightly fry it in olive oil. Place the loins in the centre of an individual frying pan and pour warm olive oil with garlic, half-moon onions, and a glass of white wine. For the mashed potatoes, boil the potatoes in salt and water and slowly add milk stirring it all the time and seasoning with pepper and nutmeg. Then add the pickles and cover it all with the home-made mayonnaise placing the mashed potatoes around the codfish. Put the mixture in the oven. After you remove it from the oven decorate with olives and sprigs of parsley.
VVAA (2003) O Grande Livro das Receitas de Bacalhau. Impala
Ferrão, J.E.M.; Abreu, M.E.C.; Pinho, F.A.R.; Abreu, L.C. (1984) Tesouros da Cozinha Tradicional Portuguesa. Seleções do Reader’s Digest.
Lopes, J.A.D. (2019) Bacalhau: As Melhores Receitas e Suas Histórias. Melhoramentos