The dish owes its name to José Valentim, affectionately known as "Zé do Pipo", the proprietor of a well-established restaurant in the vibrant city of Porto. Zé do Pipo crafted this exceptional recipe that has since become a staple in Portuguese culinary heritage. The dish's popularity soared in the 1960s when it claimed the top spot in a prestigious contest called "the best meal at the best price", organized by the National Information, Tourism, and Popular Culture Office during the Estado Novo regime.

At its core, Bacalhau à Zé do Pipo is a delightful codfish and potato pie that showcases the versatility of this beloved ingredient. The preparation begins with high-quality salted cod, which is soaked to remove excess salt and then cooked until tender. The codfish is then shredded and mixed with a flavorful sautéed onion mixture, creating a delicious base for the dish.

Another crucial element of Bacalhau à Zé do Pipo is the creamy mashed potatoes that encase the codfish filling. The mashed potatoes are carefully prepared, using butter, milk, and a touch of garlic, to achieve a smooth and velvety texture. Layering the mashed potatoes over the codfish creates a harmonious blend of flavors and textures.

To add a touch of richness, a layer of creamy mayonnaise is spread over the top of the dish. The mayonnaise not only contributes to the flavor but also creates a golden and gratinéed crust when baked in the oven. This final step brings all the components together, resulting in a mouthwatering dish that is both visually appealing and incredibly delicious.

The combination of tender codfish, creamy mashed potatoes, sautéed onions, and the indulgent touch of mayonnaise yields a unique flavor profile that is comforting and satisfying. Each bite offers a delightful contrast of textures and a harmonious balance of savory flavors. The dish is often served with a side of vegetables or a fresh salad, adding freshness and vibrancy to the meal.

Bacalhau à Zé do Pipo holds a significant place in Portuguese culinary culture. It represents the country's rich maritime legacy and deep-rooted connection to codfish. Portugal's proximity to the Atlantic Ocean has shaped its culinary traditions, and codfish has become a staple ingredient in many Portuguese dishes.

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Beyond its borders, Bacalhau à Zé do Pipo has gained international acclaim and can be found in Portuguese restaurants around the world. Portuguese communities in various countries have embraced this iconic dish, keeping the tradition alive and sharing its deliciousness with a global audience.

The enduring popularity of Bacalhau à Zé do Pipo can be attributed to its simplicity, the quality of ingredients used, and the passion with which it is prepared. This traditional Portuguese dish encapsulates the essence of the country's culinary heritage, emphasizing the importance of fresh and flavorful ingredients, expertly combined to create an unforgettable dining experience.

Whether enjoyed in a cozy Portuguese tavern, a family kitchen, or a fine dining establishment, Bacalhau à Zé do Pipo embodies the warmth, hospitality, and love for food that are deeply ingrained in Portuguese culture. It serves as a reminder of the rich gastronomic traditions that have been passed down through generations, connecting people to their roots and creating lasting memories.

In conclusion, Bacalhau à Zé do Pipo is more than just a dish; it is a culinary masterpiece that reflects the soul of Portuguese cuisine. Its combination of tender codfish, creamy mashed potatoes, and the perfect balance of flavors captivates the taste buds and leaves a lasting impression. This iconic dish has become a symbol of Portuguese culinary excellence and continues to delight food enthusiasts both in Portugal and around the world.

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