Bacalhau à Zé do Pipo (Salt Cod with Mash and Mayonnaise)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g salt cod fillet (soaked overnight)
- 600 g mashed potato
- 1 onion, finely sliced
- 2 garlic cloves
- 150 g mayonnaise
- 30 g black olives, pitted
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 632 kcal
- Protein
- 31.8 g
- Carbohydrate
- 27.7 g
- of which sugars
- 4.2 g
- Fat
- 43.7 g
- of which saturates
- 7.5 g
- Fibre
- 2.8 g
- Salt
- 4.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Drain the soaked salt cod, pat dry, poach for 8 minutes until it flakes easily, then flake, discarding any skin and bone.
- 2
Heat the olive oil in a pan and soften the onion and garlic for 7 minutes, then stir in the flaked salt cod and warm through.
- 3
Spread the fish mixture in a baking dish and pipe or spoon the mashed potato around the edge.
- 4
Spread the mayonnaise over the fish and scatter with the olives.
- 5
Bake for 15-18 minutes until the top is golden and the mash is lightly browned at the edges.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.