Bacalhau à Zé do Pipo
Encyclopedia
Bacalhau à 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 and mayonnaise
. Although mayonnaise is not traditionally used in Portuguese cuisine
, this dish is considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto
and is named after its creator, Zé do Pipo, who owned a famous eatery in that city during the 1960s. He won a national gastronomic contest with this main course making many restaurants to adopt it in their menus and popularizing it through the country to this day.
Bacalhau
Bacalhau is the Portuguese word for codfish and—in a culinary context—dried and salted codfish. Fresh cod is referred to as bacalhau fresco .-Use:...
) dish in Portugal
Portugal
Portugal , officially the Portuguese Republic is a country situated in southwestern Europe on the Iberian Peninsula. Portugal is the westernmost country of Europe, and is bordered by the Atlantic Ocean to the West and South and by Spain to the North and East. The Atlantic archipelagos of the...
. It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles
Pickles
Pickles may refer to:* A pickled cucumber, the food most commonly referred to as a pickle in the U.S. and Canada* A pickled onion, the food most commonly referred to as a pickle in the UK* Other vegetables that have been pickled...
), mashed potatoes and mayonnaise
Mayonnaise
Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
. Although mayonnaise is not traditionally used in Portuguese cuisine
Portuguese cuisine
Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...
, this dish is considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto
Porto
Porto , also known as Oporto in English, is the second largest city in Portugal and one of the major urban areas in the Iberian Peninsula. Its administrative limits include a population of 237,559 inhabitants distributed within 15 civil parishes...
and is named after its creator, Zé do Pipo, who owned a famous eatery in that city during the 1960s. He won a national gastronomic contest with this main course making many restaurants to adopt it in their menus and popularizing it through the country to this day.