Bolinhos De Bacalhau Codfish Balls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an old recipe but one that deserves a show - its not difficult and if you don't like cod you could sub any other good strong white fleshed fish. Ingredients:
1 lb. salt cod |
1 onion (small thinly sliced) |
1 bayleaf |
4 peppercorns(whole) |
2 cups potatoes (cooked and mashed) |
1/8 tsp. salt |
1/4 tsp. freshly ground black pepper |
2 eggs (slightly beaten) |
2 tbs.parsley ( fresh - finely chopped) |
vegetable or canola oil for frying |
Directions:
1. Soak salt cod overnight, making sure to rinse and change the water at least three times. Remove skin and any bones. Cut salt cod into small chunks.
2. In a large saucepan over medium heat, heat 2 cups of water with the thinly sliced onion, bayleaf, and peppercorns. Add the cod and an additional 2 cups of water to the saucepan and poach the cod until it's no longer transparent, about 5 minutes after the hot water has returned to a light rolling boil. (You may elect to refrigerate the cod in the liquid mixture until you're ready to prepare your Bolinhos de Bacalhau.)
3. To form the bolinhos, drain the fish and flake it into a large mixing bowl. Add the mashed potatoes, eggs, salt, pepper, and parsley. Mix well with freshly cleaned hands or a wooden spoon.
4. Wait about half an hour for the ingredients to diffuse their flavor then form the balls. Roll small portions of the mixture into balls about 1 1/2-inches in diameter.
5. In a heavy-bottomed skillet over medium-high heat, warm oil for frying to 375-F degrees. Fry the cod balls in the oil until golden, and remove to paper towels to drain excess oil. Serve warm with a cold beverage.)
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