Fish Pie (Bacalhau a Zé do Pipo)
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4 people
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Calories
1024 kcal
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Course
Main Course
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Cuisine
Portuguese
Fish Pie (Bacalhau a Zé do Pipo)
Description
Fish Pie (Bacalhau a Zé do Pipo) centers on salted codfish that requires a thorough desalting process by soaking in water to soften and remove excess salt. The cod is then boiled in milk briefly and shredded into flakes for cooking. Sautéed white onion and garlic bring a subtle aromatic base, cooking just until softened to maintain mildness. The codfish is then sautéed in olive oil before being mixed with the onion and garlic and combined with mayonnaise to add creaminess.
The mashed potato topping is made by cooking russet potatoes until tender, then creaming them with heavy cream, whole milk, butter, nutmeg, and an egg yolk to enrich the texture and flavor. The assembled pie is topped with the mashed potatoes and decorated with black olives and fresh chives, adding visual appeal and hints of brininess and freshness. The texture balances flaky fish with smooth potatoes, highlighting savory, buttery, and mildly spiced notes.
This fish pie serves well as a main dish for a dinner or lunch, offering a filling meal that brings traditional Portuguese flavors. It pairs nicely with simple salads or steamed vegetables, letting the codfish and mashed potato combination stand out. The dish requires planning ahead due to soaking time but rewards with layered flavors and comforting textures.
According to the notes, using salted, dry-weight codfish is preferred for better flavor. Leftovers store well refrigerated for up to three days and can be reheated covered in the microwave. The recipe allows some flexibility in presentation, opting for flaked cod and diced onions for easier serving and a textured bite. The addition of lime and chicken bouillon powder offers a slight brightness and depth.
Ingredients
For the Codfish:
- 2 ½ pounds codfish not dry-weight codfish) or 1.8 pounds salted, dry-weight codfish, skinned, fresh
- 5 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 teaspoons chicken bouillon powder Knorr brand
- ½ lime
- 2 tablespoons chive chopped, fresh
- 1 white onion small diced, large
- 2 tablespoons garlic minced
- ½ cup mayonnaise homemade or store-bought
- 6 black olives to decorate dish, pitted
For the Mashed Potatoes:
- 3 pounds russet potato peeled and cut into chunks
- ⅓ cup heavy cream
- ⅓ cup milk whole
- 1 ¼ teaspoons salt
- ⅛ teaspoon black pepper ground
- 1 pinch nutmeg freshly ground
- 2 tablespoons butter melted, unsalted
- 1 egg at room temperature, large, yolk
Instructions
- Preparing the codfish: First, de-salt the cod by soaking in plain water (enough to cover) for at least 24 hours in the fridge. Change the water 4 or more times.
- If using salted, dry-weight codfish, bring it to a quick boil in milk (enough to cover the fish). Drain well and pat dry the codfish just before you are about to sauté it in the skillet. Using 2 forks, flake or shred the fish.
- Codfish preserved in salt tastes much better than fresh cod, which is rather bland.
- Cook the onion: In a large, non-stick skillet, heat 2 tablespoons of olive oil over medium heat, then add the onion. Cook onion until translucent, about 3 to 4 minutes (the goal here is to cook the onions without browning). Add the garlic and let cook for about 1 minute, stirring often. Transfer cooked onion and garlic to a small bowl, and reserve.
- Using the same skillet where the onions and garlic were cooked, heat the remaining 3 tablespoons of olive oil and sauté the cod pieces over medium heat until soft, about 2-3 minutes (if using dry-weight cod) or cook fresh cod for 7 to 8 minutes, turning the fillets at least once. Remove from heat and flake the fillets with tongs or 2 forks while they are still hot. Season with salt, pepper, and the bouillon; stir. Add the lime juice and the chopped chives, and stir again. Reserve.
- At this point, you can either combine the cooked flaked cod with the cooked onion-garlic mixture or reserve each separately for assembly according to the instructions below. Since this recipe does not call for sliced onions, when I prepare the dish I prefer to combine the cod and the onion-garlic mixture right away.
- Making the mashed potatoes: In a large pot, cover potatoes with salted cold water and bring to a boil over medium-high heat; then, reduce heat to medium and let simmer until fork tender (about 15 minutes).
- Drain the cooked potatoes and mash them well. Heat the heavy cream and milk together over medium heat until simmering. Add to the mashed potatoes and stir until combined. Stir in the salt, pepper, nutmeg, and melted butter. Let mixture cool and mix in the yolk. Reserve.
- Assembling the fish pie: Preheat the oven to 375 degrees F (190 degrees C).
- In a medium rectangular glass baking dish or oven-resistant ceramic baking pan, pile prepared flaked codfish in the center and fill the edges around the codfish with mashed potatoes, reserving about ⅓ of the mashed potatoes to pipe with.
- Make sure the mashed potatoes should be slightly higher than the codfish pile.
- Distribute the reserved cooked onions on top of the codfish pile (if not already mixed with the flaked cod), and then spread mayonnaise over the onions or flaked cod-onion mixture.
- Pipe the remaining ⅓ of the mashed potatoes over the leveled mashed potatoes and around the edges of the baking dish using a medium star tip (you can make whatever design that you wish. I like to pipe waves all around my dish).
- Bake uncovered for about 20 to 30 minutes or until mashed potatoes and mayonnaise are lightly browned.
- Garnish the top with the olives and serve. Bacalhau a Zé do Pipo is best served with Portuguese full-bodied white wines, or light-to-medium, not too fruity, reds.
Notes
- Desalting salted codfish requires soaking in water for at least 24 hours, changing water multiple times for best results.
- Leftover fish pie can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave covered until hot, about 2 minutes or less.
- Prefer salted, dry-weight codfish if available, as it imparts better flavor than fresh cod.
- Using flaked cod and diced onions provides a more textured and easily served dish compared to fillets and sliced onions.
- Adding lime juice and chicken bouillon powder enriches the flavor without overpowering traditional elements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1024 kcal
% Daily Value*
| Calories | 1024kcal | 51% |
| Carbohydrates | 69g | 23% |
| Protein | 61g | 122% |
| Fat | 57g | 88% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 222mg | 74% |
| Sodium | 2007mg | 84% |
| Potassium | 2731mg | 58% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 29mg | 32% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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