Zé do Pipo Style Codfish – Receitas e Temperos
Zé do Pipo Style Codfish Receitas e Temperos, prepared by our dear Brazilian friend, Sandra Matarazzo. Shall we give it a go? Here’s the full recipe.
Ingredients
2 onions cut in half-moons
1 litre of full fat milk
1 bay leaf
1 clove garlic
4 large potatoes, peeled and diced
1 tablespoon milk
3 tablespoons butter
Salt and black pepper to taste
Nutmeg
¾ cup mayonnaise
Black olives
Parsley
Preparation
A classic of Portuguese gastronomy: Zé do Pipo Style Codfish – Receitas e Temperos, prepared by Sandra Matarazzo. Full recipe below!
Remove the codfish from the refrigerator the day before preparation as it must be thawed.
For the codfish: Cut each loin in half, removing the bone. Put the milk, bay leaf, garlic and the codfish pieces into a large pot. Turn on the heat, and when it starts boiling count 5 minutes. Remove the codfish pieces and season with salt and black pepper.
For the mashed potatoes: Add the potatoes to the same milk in which you cooked the codfish and cook until they are very soft, about 15 minutes. Then mash them. Add the butter and the milk used in cooking, and season with salt, black pepper and nutmeg. Mix well. The mashed potatoes should be firm and not mushy.
For the onions: Brown the onions in a pan with olive oil and season with salt and black pepper. Reserve.
To assemble: Arrange half of the onions on a platter greased with olive oil. Place your codfish pieces in the centre and top with the remaining onion and spoonfuls of mayonnaise. Pipe or spoon the mashed potatoes around the codfish. Bake in a preheated oven at 180 °C until golden brown, about 20 minutes.
Decorate with olives and parsley. And it’s ready to serve.
It’s time to savour your Zé do Pipo Style Codfish – Receitas e Temperos!