This fish pie is a baked Portuguese casserole made from well-seasoned cod and onions, topped with mayonnaise and mashed potatoes. One of the best comforting dinners ever!
Traditional codfish dishes such as Bacalhau a Zé do Pipo or Fish Pie, as well as chocolate desserts, are must-haves at any Brazilian table on Easter…
Why is that?
What’s Fish Pie or Fisherman’s Pie?
It is a European fish dish topped with mashed potatoes that resemble shepherd’s pie. It is more like a Codfish Shepherd's Pie!
The traditional British version consists of poached fish (e.g. cod, haddock, salmon, or halibut) in bechamel or cheddar cheese sauce (similar to Mornay sauce) baked in the oven in a deep dish.
Boiled eggs, as well as parsley or chives, are commonly added to the dish, likely created for Lent!
Unlikely most pies, it doesn’t use shortcrust or puffy pastry such as the Cornish stargazy pie and the Russian fish pie.
There is a Portuguese version called Bacalhau a Zé do Pipo made with salted, dry codfish boiled in milk and topped with onions, mayonnaise, and mashed potatoes also baked in the oven in a deep dish.
Before serving, the top is usually garnished with black olives and sometimes thin strips of red bell pepper. The dish is also served during Lent as well as Easter and Christmas.
Portuguese Fish Pie (Bacalhau a Zé do Pipo)
Well, Bacalhau a Zé do Pipo (pronounced roughly ' bahk-all-YAW ah Zeh doo PEEP-oo') is a baked casserole made from well-seasoned cod and onions, topped with mayonnaise and mashed potatoes. Yum!!!
This dish is named after its creator, Zé do Pipo, who owned a famous eatery in Porto, Portugal during the 1960s.
Bacalhau a Zé do Pipo became famous throughout Portugal after he won a national cooking contest with this fish pie recipe.
Subsequently, many restaurants placed it on their menus. It has enjoyed enduring popularity to this day, including in Brazil, which absorbed many different Portuguese dishes and traditions.
Lent and Easter
Brazil has the largest Catholic population in the world, which observes Lent for about 6 weeks from Ash Wednesday to Easter Sunday.
One abstains from eating meat as a form of penance in honor of the death of Christ on the cross.
Even those from other religions, observing old traditions, usually enjoy fish dishes such as this fish pie on Easter — especially cod (bacalhau). With a range of dishes to choose from, each enriched with the comforting flavor of divine pardon, who wouldn’t? 🙂
Some of these traditions include the Procissão do Fogaréu in Goiás Velho, Goiás State, and the Passion Play in Nova Jerusalém and Recife, both in my home state of Pernambuco.
But perhaps one of the most unique traditions of Holy Week is the decoration of streets for the Sunday procession.
For example, in Ouro Preto, a historic town in Minas Gerais State, people create colorful carpets with wood shavings, flour, coffee, flowers, and other decorative elements on the eve before Sunday in order for the people in the procession to walk upon.
However, not all Brazilian Easter traditions are religious.
A very popular secular tradition is to present family and friends with Easter eggs made of chocolate.
Supermarkets often decorate a special aisle with a tunnel made of brightly wrapped Easter eggs produced by various brands such as Laka, Garoto, and Nestlé.
Some of the most well-known franchises selling fine Easter eggs in Brazil are Kopenhagen and Cacau Show.
In contrast to the United States, Brazil does not have a tradition of holding Easter egg hunts.
Parents, however, try to educate the kids and let them know that the day is not only about the Easter Bunny, but about Christ and the resurrection and the teachings of God…
How to Make Fish Pie
Follow the easy steps below to make this gluten-free fish:
- 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). SEE PIC. 1 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. SEE PIC. 2 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 assembling the fish pie 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). SEE PIC. 3
- 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. SEE PIC. 4
- 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 fish pie 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 accompanied by Portuguese full-bodied white wines, or light-to-medium, not too fruity, reds.
How to store
Store cold leftovers of the fish pie in an airtight container in the refrigerator for up to 3 days.
Reheat the individual portion, covered, in the microwave for less than 2 minutes or until hot.
Other codfish recipes
- Quick Baked Cod in Cheese Sauce
- Fresh Cod with Onions, Garlic, Potatoes, and Broccolini (Bacalhau à Lagareira)
- Cod Cakes (Bolinho de Bacalhau)
Other fish recipes
PIN & ENJOY!
Fish Pie (Bacalhau a Zé do Pipo)
Equipment
- 1 bowl
- 1 skillet
- 1 pot
- 1 potato masher
- 2 forks
- 1 Baking dish
Ingredients
For the Codfish:
- 2 ½ pounds fresh codfish (not dry-weight codfish) or 1.8 pounds salted, dry-weight codfish, skinned
- 5 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Knorr chicken bouillon powder
- ½ lime
- 2 tablespoons fresh chives chopped
- 1 large white onion small diced
- 2 tablespoons minced garlic
- ½ cup mayonnaise homemade or store-bought
- 6 pitted black olives to decorate dish
For the Mashed Potatoes:
- 3 pounds russet potatoes peeled and cut into chunks
- ⅓ cup heavy cream
- ⅓ cup whole milk
- 1 ¼ teaspoons salt
- ⅛ teaspoon ground pepper
- 1 pinch freshly ground nutmeg
- 2 tablespoons unsalted butter melted
- 1 large egg yolk at room temperature
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.
Recipe Notes
2. There is more than one way to make Bacalhau a Zé do Pipo. For visual/presentation purposes, I do prefer to use flaked cod and diced onions instead of cod fillets and sliced onions. I have added a few seasonings to the traditional recipe, in order to make the dish tastier.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Image Credits:
1. Streets decorated in Ouro Preto, Brazil, from Priscila RP; 2. Easter Chocolate Eggs at Lojas Americanas, Brazil, by Heloisa Fávaro/G1 from Cabestro blog.
Little Cooking Tips says
Our traditions are so similar Denise! We also don't have any Easter egg hunt here, but we do have aisles full of chocolate eggs wrapped in various colors:)
Your Lent is also similar to the Orthodox Lent we have here.
One more nice similarity: we call the cod βακαλάο or μπακαλιάρο, pronounced va-ka-la-o or ba-ka-lee-arr-o. So if you ask for Bacalhau here in Greece they instantly will recognize what you want:)
Beautiful recipe of course, as always!
Have a wonderful day and a great Easter Denise!
Denise Browning says
Panos and Mirella: Thanks for this insight of your culture. I am thrilled to know that our traditions are quite similar, and even the name of the fish... Wow! Thanks also for always stopping by and leave a comment. I do appreciate this a lot. Wishing you both and your family as well a very Happy Easter!
Daniela says
What a delicious way to prepare Coldfish!
It is so interesting to learn more about Brazilian Easter traditions and it's nice to hear that people are aware that this feast is not only about Easter bunnies but has a much deeper meaning.
Love the flower carpets, so beautiful.
Happy Easter to you and your family Denise!
Denise Browning says
Thank you, Daniela! Yes,Easter for me has a much deeper meaning as a Christian. Thanks for leaving a comment. It is always great to hear from you. Happy Easter for you and your family as well!
Daniela says
What a delicious way to prepare Codfish!
It is so interesting to learn more about Brazilian Easter traditions and it's nice to hear that people are aware that this feast is not only about Easter bunnies but has a much deeper meaning.
Love the flower carpets, so beautiful.
Happy Easter to you and your family Denise!
Amira says
This is a very lovely recipe for codfish Denise, I do like it. Your celebrations are very much like the Christians in Egypt, they also have lent days where they are not allowed to eat meat or chicken only fish and beans. I still remember the smell of a bean stew that one of my friend's mom did while we were in college, and he used to bring me some... aaah good old days :). May all your celebrations be colorful and bright.
Denise Browning says
Thanks, Amira! I am glad this brings you great memories.
Gintare @Gourmantine says
In Lithuania, lent is usually without me too and taken quite seriously. This dish sounds amazing Denise, pure bliss!
Denise Browning says
Gintare: Thanks! Wishing you a happy Easter!
Juliana says
It has been a while since I had bacalhau...I love this dish Denise...it is such a classic.
Feliz Pascoa 😀
Denise Browning says
Thanks, Juliana! Wishing you a very happy Easter as well.
Liz says
A seafood shepherd's pie??? LOVE this idea!!! Happy Easter, Denise!!!
Denise Browning says
Thanks, Liz! For you as well!
Sugar et al says
I already love a shepherd's pie...this one has codfish! I could eat it all by myself. Absolutely delicious. That carpet is so beautiful. Happy Easter Denise!
Denise Browning says
Happy Easter for you and your family as well, Sonali!
Shashi @ RunninSrilankan says
I have had a vegetarian shephards pie before but never a cod fish one! Awesome recipe Denise - thanks for sharing it and sharing some of Brazil's traditions around Lent and Easter 🙂
Denise Browning says
Thank you, Shashi! The pleasure in sharing all is mine.
Raymund says
Philippines and Brazil have a lot in common due to Catholicism, we also observe lent and yes Easter will be a feast, fiestas everywhere. I love this dish and sometimes we use the dried cod fish which we also called bacalhau.
Denise Browning says
We also use the dried, salted cod in Brazil -- which is full of flavor. Unfortunately, it is nowhere to be found here in San Antonio, TX. 🙁
Wishing you and your family a very happy Easter, Raymund! Thanks a lot for stopping by.
John@Kitchen Riffs says
Salt cod has such a nice flavor, although I don't cook with it much (my supermarket only carries it around Christmas, although I can find it throughout the year in Italian markets). This is a great looking dish. Never had it, but sounds like something I'd really enjoy. Thanks!
Denise Browning says
Thanks, John! I hope you can buy cod one day and try this and other cod dishes. Salted, dried cod is very flavorful.
Coffee and Crumpets says
I enjoyed reading about the Brazilian traditions on Easter, learn something new every time! This codfish pie sounds great Denise! Have a great Easter, my friend!
Denise Browning says
Wishing you and your precious family a happy Easter as well, my friend. May God always dwell in your hearts. xx
Deepti says
We don't follow any of these tradition back in India in our culture and its amazing and wonderful to know how its celebrated in your parts! great insight and a wonderful dish...
Denise Browning says
Thanks, Deepti! I also love to learn about traditions from different countries as you do. It is refreshing how we can learn from others. Have a wonderful evening!
Amy (Savory Moments) says
Wow - this is a completely new dish to me and it looks fantastic!
Denise Browning says
Hi, Amy! Thanks! Happy Easter for you and your family...
cquek says
May this Easter bring you all together for a great celebration filled with lots of joy, happiness and of course chocolate!
Denise Browning says
Thank you, cquek! Wishing you always the best...
Kumar's Kitchen says
wow...this dish is amazing...we had never though of a cod fish shepherd's pie before and the result looks scrumptious...a perfect addition to the Easter table,thanks so much...Happy Easter & Have A Wonderful Day!!! 🙂
Francesca says
Denise, I would eat this all time, lent or not!
Looks delicious.
Denise Browning says
Thanks, Francesca!!!! I am happy that you liked my casserole.
Emilia says
Thank you for sharing the recipe and the beautiful pictures. When my daughter (Brazilian) visited a friend in Portugal when she studied in Spain, she was shocked that she could hardly understand their Portuguese! I just have to add that, in Brazil (where I am from) we give chocolate eggs on Easter. It is very traditional.