ZE DO PIPO'S COD

Cut the cod loins in half, removing the central bone, to obtain larger pieces.

In a saucepan, place the milk, bay leaf, and one clove of garlic, and add the cod pieces.

After boiling, reduce the heat and cook for five minutes.

Season the cooked loins with salt and black pepper.

Use the same milk from the cod cooking to boil the potatoes until they are very tender, which takes about 10 to 15 minutes.

While the potatoes are cooking, sauté the onion in olive oil, seasoning with salt and black pepper, until softened.

Drain the cooked potatoes and press them through a potato ricer (or masher) into a bowl.

Add butter to the mashed potatoes while they are still hot.

Add a little of the cod/potato cooking milk to the potatoes, mixing gradually to achieve a firmer consistency.

Season the mash with salt, nutmeg (which adds a special flavor), and black pepper.

Begin assembling the dish in a baking dish, spreading the sautéed onion as the base.

Place the cooked cod loins over the onion layer in the center of the baking dish.

Cover the cod with the remaining sautéed onion.

Spread a generous portion of mayonnaise over the cod and onion; it will help with creaminess and ensure browning in the oven.

Cover the dish with the mashed potatoes, creating your desired decoration around the loins.

Bake the dish in a preheated oven at 350°F (180°C) for about 20 minutes, or until the surface is golden brown.

Finish the dish by sprinkling olives (purple or green) over the browned topping.