Bacalhau à Zé do Pipo

Bacalhau à Zé do Pipo is a Portuguese baked codfish casserole created in the 1960s by Jose Valentim, known as Ze do Pipo, at his restaurant in Porto. The dish gained wider recognition after Valentim won a national gastronomic competition with it, and it later spread to Vizela and across Portugal. It is assembled in layers of bacalhau previously boiled in milk, onion or pickles, mashed potatoes flavored with a hint of nutmeg, and mayonnaise, garnished with olives or peppers, then baked in the oven until ready to serve. Mayonnaise is not traditional in Portuguese cooking generally, but it is considered essential to this particular dish, which is now offered on menus throughout the country. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/