Bolinhos de Bacalhau (Codfish Croquettes)
Quantity: about 12 cod fish balls
Preparation time: 60 min. plus soaking the codfish overnight
Salted codfish was a staple on Portuguese ships during the 15/16th C. Today Portugal remains the champion of using salted codfish in its cuisine.
Bolinhos de Bacalhau, also called Pastéis de Bacalhau, are dearly loved in Portugal and Brazil as appetizers. They are also a good, light main dish, perhaps served on a green salad.
Ingredients:
Bolinhos:
- 250 gr (1/2 lbs) salt cod, soaked overnight
- 200 gr (7 oz) Russet potatoes, cooked, peeled and mashed with a fork (do not use mashed potato mix)
- 2 tbsp scallion, finely chopped
- 1 tbsp fresh coriander or parsley, finely chopped
- 2 tbsp dry white wine or Port wine
- 4 eggs (medium sized)
- 1 pinch of freshly grated nutmeg
- freshly ground pepper to taste
- oil for frying
Codfish Cooking Stock:
- 1 medium sized onion, peeled and cut into quarters
- 1 bayleaf
- 4 peppercorns
- spring of parsley
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