Bacalhau à Zé do Pipo
A legendary Portuguese salt cod dish layered with crispy potatoes, onions, and olives, then baked until golden. Rich, rustic comfort food from the Algarve.
- Total time
- 50 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 1 pound salt cod, already soaked and shredded
- 1.5 pounds waxy potatoes
- 2 medium yellow onion
- 4 cloves garlic cloves
- ¾ cup green olives, pitted
- 6 tablespoons olive oil
- 2 leaves bay leaves
- ¼ teaspoon black pepper
- 3 tablespoons fresh parsley, chopped
Instructions
- 1
Set the oven to 375°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Place each potato on a cutting board and slice lengthwise from end to end into 1/8-inch-thick slices, like slicing bread, keeping the skin on.
- 3
Place each onion on a cutting board and slice lengthwise from root to tip, then turn the pieces cut-side down and slice crosswise into thin half-rings about 1/8-inch thick.
- 4
Place each garlic clove on the cutting board, lay the flat side of a chef's knife on top, press down hard with the heel of your hand to crush it, then remove the papery skin.
- 5
Examine the shredded salt cod for any remaining small bones or tough skin and remove them with your fingers or tweezers, then flake the cod into bite-sized pieces.
- 6
Pour 2 tablespoons of olive oil into a large oven-safe skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Add the sliced potatoes to the hot oil and cook without stirring for 4 minutes until the bottom edges turn golden brown, then stir once and cook another 3 minutes until lightly browned.
- 8
Remove the skillet from the heat, push the potatoes to the sides, and spread the sliced onions across the bottom of the pan in an even layer.
- 9
Scatter the crushed garlic cloves, shredded cod, green olives, and bay leaves evenly across the onions.
- 10
Drizzle the remaining 4 tablespoons of olive oil over the top, then sprinkle the black pepper evenly across the entire surface.
- 11
Place the skillet in the oven and bake uncovered for 20 minutes until the potatoes are fork-tender and the top edges are golden brown.
- 12
Remove the skillet from the oven using oven mitts, taking care not to touch the hot handle, and let it rest at room temperature for 2 minutes so the oil stops bubbling.
- 13
Scatter the chopped parsley over the top in a thin, even layer and serve the dish directly from the skillet.
Tools you’ll need
- oven
- cutting board
- chef's knife
- 12-inch oven-safe skillet
- wooden spoon
- oven mitts
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