Bacalhau à Zé do Pipo

Ingredients:

• 1 lb. salt cod
• 2 lbs. potatoes, peeled and sliced
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp. olive oil
• 1 bay leaf
• 1/2 tsp. black pepper
• 1/4 cup black olives, chopped
• Parsley, chopped (for garnish)

Instructions:

1. Soak the salt cod in cold water for 24-48 hours, changing the water every few hours to remove excess salt. Then, remove the skin and bones and flake the fish into small pieces.
2. Preheat the oven to 375°F (190°C).
3. In a large pot, cook the sliced potatoes in boiling salted water until they are tender but not falling apart (about 15 minutes). Drain and set aside.
4. In a small saucepan, heat the milk over low heat.
5. In a large skillet, sauté the onion and garlic in olive oil until the onion is translucent and tender (about 5 minutes). Add the bay leaf and black pepper, and cook for another minute.
6. Add the flaked cod to the skillet, and cook for 2-3 minutes, stirring occasionally. Remove the bay leaf and turn off the heat.
7. In a small bowl, mix together the mayonnaise and hot milk until it becomes a smooth paste.
8. In a large baking dish, spread a layer of the cooked and sliced potatoes. Add a layer of the cod mixture, then repeat the layers, ending with a layer of potatoes on top.
9. Spread the mayonnaise mixture over the top layer of potatoes, then sprinkle the chopped olives on top.
10. Bake in the preheated oven for 30 minutes, or until the top is golden and crispy.
11. Garnish with chopped parsley before serving.

Verdict:

Bacalhau à Zé do Pipo is a classic Portuguese dish that will transport you to the sunny beaches of Portugal. The combination of perfectly cooked potatoes and tender, flavorful cod, topped with a creamy mayo sauce and salty black olives is simply irresistible. This recipe is easy to make and can be enjoyed as a comforting meal on a chilly day or as a celebration dish for special occasions.

Serving Suggestions:

Serve hot with a side of crusty bread and a simple green salad or roasted vegetables. Complement with a chilled glass of Portuguese white wine, like Vinho Verde, for a perfect pairing.