Fish
Bacalhau à Zé do Pipo
Porto, Portugal
Porto-style cod gratin with mashed potato and mayonnaise.
Original eatfuls sticker artwork
What it is
A closer look at Bacalhau à Zé do Pipo.
Porto-style cod gratin with mashed potato and mayonnaise.
What to look for
Know it when you find it.
At a Portugal seafood counter, look for Bacalhau à Zé do Pipo with a clean sea aroma and tender, just-cooked texture.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bacalhau à Zé do Pipo.
Porto, Portugal
Locality-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Naples, Italy
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In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Antigua and Barbuda
Antiguan Saltfish
Saltfish
Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Saltfish and Ducana
Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
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In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.
Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.