Bolinho de Bacalhao (Croquettes of Cod)
Bolinho de Bacalhao is an ancient food that revolutionized human food due to easy storage, as it was salty and retained its nutrients even after cutting and salting the product.
La prima ricetta ufficiale del famoso baccalà fu nel 1904 e uscì in un libro di cucina chiamato Trattato di Cucina e Copa di Carlos Bandeira, un funzionario dell’esercito portoghese. Pertanto, la crocchetta ha origini portoghese.
E’ anche conosciute come crocchette di merluzzo e sono una specialità mediterranea. Molto consumato in Spagna, Italia, Portogallo, Francia, Angola e Brasile.
Ingredients
- 500 g of cod fillets
- 300 g of Potatoes
- 20 g of Butter
- 1 White Onion
- Coriander to taste
- 6 Eggs separated Egg white from yolk
- Salt to taste
- Pepper as needed
Method
Step 1
Put the cod to soak for 5 hours, changing the water after every hour. To remove the salt and soften the fish.
Step 2
Boil the potatoes, after which peel them and keep them aside so they cool us down after which mash them.
Step 3
Boil the cod for 40 minutes, then drain it, fray it and mix it with the mashed potatoes.
Step 4
Put the cod to soak for 5 hours, changing the water after every hour. To remove the salt and soften the fish.
Step 5
Add the butter, 1 bunch of coriander, finely chopped onions with pepper and salt to taste.
Step 6
Beat the egg whites and set aside.
Step 7
Add the egg yolks to the mixture of cod with potatoes and stir in the beaten egg whites, stirring gently.
Step 8
Create balls with the mixture obtained or slightly elongated.
Step 9
Heat the oil in a high pan, when it is hot, fry the bolinhos de bacalhao until golden.