Bacalhau à Zé do Pipo
Bacalhau casserole
From Wikipedia, the free encyclopedia
Bacalhau à Zé do Pipo (Portuguese pronunciation: [bɐ.kɐˈʎaw a zɛ du ˈpipu], meaning "Bacalhau à la Zé do Pipo") is a common codfish (bacalhau) dish in Portugal. It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes with a hint of ground nutmeg, and mayonnaise.[1] Although mayonnaise is not traditionally used in Portuguese cuisine, in this dish it's considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto, having achieved popularity in Vizela,[2] being named after its creator, Zé do Pipo, who owned a famous restaurant in Porto during the 1960s. He won a national gastronomic contest with this main course, making many restaurants adopt it in their menus and popularizing it through the country to this day.
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| Place of origin | Porto,  Portugal |
|---|---|
| Created by | José Valentim (Zé do Pipo) |
| Invented | 1960s |
| Main ingredients | Bacalhau, mayonnaise, mashed potatoes, onion, milk, olive oil, red bell pepper, bay leaf and olives |
