Legendary Dishes | Bolinhos de Bacalhau (fish balls)

PORTUGAL
  • 1 kg salt cod, soaked for 48 hours in 12 changes of fresh water
  • 650 g potatoes, baked, mashed
  • 4 eggs, beaten
  • 100 g onions, chopped
  • 50 g parsley, chopped
  • 30 ml olive oil
  • 6 cloves garlic, crushed
  • 25 g cilantro, chopped
  • 15 g cayenne pepper
  • Black pepper, large pinch
  • Olive oil, for frying
  • Vegetable oil, for deep frying

Garnish

4 lemons, quartered
50 g piri piri sauce

Preparation

Small bowl filled with water

Place stockfish in a large pot with sufficient water to cover, bring to a low boil, simmer for 15 minutes, drain. Flake when cold, removing skin and bones. Shred in a food processor.

Combine cod and potatoes in a large bowl, knead for five minutes.

Sauté onions in olive oil in a frying pan over a medium heat for five minutes.

Add garlic, sauté for a further five minutes, until garlic and onions are soft.

Stir into the cod-potato mixture.

Add the cilantro and parsley, mix, then fold in the eggs.

Season with cayenne, salt and pepper.

Weigh 50 grams of the mixture, shape into balls using a wet hand.

Heat a pot or deep frier with vegetable oil to 190°C.

Deep fry balls until golden brown, about five minutes.

Drain on paper towels.

Serve with lemon wedges and piri piri sauce.


Indigenous Ingredients

Cilantro
Piri Piri Sauce
Potato
Salt Cod