Bacalhau is the Portuguese word for cod, specifically dried and salted cod. In Portugal some say there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. However you look at it, bacalhau is an iconic and ubiquitous ingredient of Portuguese cuisine. It was once a cheap ingredient until the collapse of cod stocks in 1992 and the subsequent dismantling of the Portuguese bacalhoeiro fleet. David made these delicious fried cod balls (croquettes) to remind us of our travels on the Iberian Peninsula. Enjoy them as an appetiser with drinks or as a meal with salad.
You will first have to soak the salt cod to remove the salt. Rinse it first then place it in a large container of cold water. Soak for 24 to 36 hours changing the water a number of times. When the fish is de-salted, remove it from the water and drain. Pat the fish dry with paper towels then cut into chunks. You will need an equal amount of cod and potatoes. Boil the potatoes in their skin until soft and allow them to cool a little before peeling. Cut the potatoes into pieces, place them in a large mixing bowl and mash them roughly. Finely chop a small onion and sauté in some olive oil in a large frypan until soft and translucent. Add a bay leaf and 1 – 1¼ cups of milk and bring to a simmer. Add the pieces of cod and simmer over low heat for 10 minutes or so until the flesh can be separated into flakes. Remove from the heat, discard the milk and, using a fork, break the fish into small pieces, removing any bones. Add the fish to the potatoes along with some chopped parsley, a little freshly grated nutmeg, some freshly ground black pepper, 1-2 tablespoons of olive oil and some lemon juice to taste. Mix together then add 1 lightly beaten egg and mix again until everything is well combined. Refrigerate this mixture until firm. When you’re ready to cook, heat a generous amount of olive oil in a large frying pan. Beat 1 egg in a shallow bowl and in another shallow bowl mix together 1 cup of breadcrumbs and ¼ of a cup of flour. Take the cod mixture from the fridge and shape it into balls. When the oil is hot, dip each ball into the egg and then roll in the breadcrumb mixture. Fry over medium heat until golden brown all over.
michelle picker cooks 