Bacalhau à zé do pipo com maionese e azeitonas pretas | Rodrigo Hilbert | Tempero de Família

Rodrigo Hilbert teaches how to make the traditional codfish à zé do pipo. With mashed potatoes, mayonnaise and black olives, the codfish is super creamy and is a perfect option for Christmas dinner. #NhacGNT #TemperodeFamília #RodrigoHilbert Ingredients: 1 piece of codfish (about 785g) 2½ medium onions cut into slices 1 liter of milk Olive oil to taste 2 bay leaves 1 jar of mayonnaise (250g) 500g of potatoes Milk to taste (for the mashed potatoes) 1 tablespoon of butter Nutmeg to taste Salt to taste Black pepper to taste Portuguese black olives to decorate Preparation: Desalt the codfish loins. In a saucepan, soak the cod in 1 liter of milk and boil for 3 to 4 minutes. Remove the cod from the milk and let it cool. Reserve the cooking milk. Peel the potatoes, cook them and, once cooked, make a puree using milk, butter, nutmeg, salt and black pepper. Cut the onions into thin slices and cook them in olive oil with bay leaves, salt and pepper. Let them reduce. Then, add a ladle of the milk used to cook the cod. The onion should be white and soft. Do not let it brown. Cut the cod into large flakes and arrange them in a clay container. Add the mashed potatoes by spoonfuls between the pieces of cod. Pour the cooked onions between the mounds of potatoes. Fill a pastry bag with mayonnaise and place on top of the potatoes. Add the black olives and bake until golden brown for approximately 45 minutes. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: DOWNLOAD THE Nhac GNT APP ::::: https://bit.ly/AppNhacGNT Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: nhacgnt.com.br