Bacalhau Zé Do Pipo

Name: Bacalhau Zé Do Pipo
Yield: 4
Ingredients: 3.0lbs Salted cod; 1.0qt Milk; 6.0Tbsp Extra virgin olive oil, divided; 2.0each Bay leaf; 5.0cups White onion, sliced; 3.0Tbsp Garlic, chopped; 1.0qt Mashed potatoes, prepared; 0.0lbs Salted cod; 0.0cups White onion, sliced; 0.0qt Mashed potatoes, prepared; 0.5cup Black olives, pitted; 0.25cup Parsley, fresh, chopped; 1.0cup Hellmann's® Real Mayonnaise 4 x 1 gal

Portuguese Roasted Cod with Mashed Potatoes and Hellmann's Mayonnaise

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Prepare the salted Cod

Salted cod 3.0 lbs
Milk 1.0 qt
Extra virgin olive oil, divided 6.0 Tbsp
Bay leaf 2.0 each
White onion, sliced 5.0 cups
Garlic, chopped 3.0 Tbsp
Mashed potatoes, prepared 1.0 qt

Finish the dish

Salted cod
White onion, sliced
Mashed potatoes, prepared
Black olives, pitted 0.5 cup
Parsley, fresh, chopped 0.25 cup
Hellmann's® Real Mayonnaise 4 x 1 gal 1.0 cup
Hellmann's® Real Mayonnaise 4 x 1 gal
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Hellmann's®

Portuguese Roasted Cod with Mashed Potatoes and Hellmann's Mayonnaise

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Preparation

Prepare the salted Cod
1. Soak the salted cod in water for 24 hours. Drain, dry, and cut into pieces.
2. Combine the cod with milk, 3 tablespoons extra virgin olive oil, and bay leaves. Bake for 30 minutes at 350º F.
3. Sauté the onion and garlic in remaining 3 tablespoons olive oil until soft.
4. Remove the cod from the oven and use the liquid to prepare the mashed potatoes.
Finish the dish
1. In a baking pan, layer the onion, cod, and mashed potatoes.
2. Spread the top with mayonnaise. Bake at 375ºF for 20 to 30 minutes until the top is golden brown.
3. Garnish with black olives and sprinkle with chopped parsley.