How to make it

  • 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.
  • 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.)
  • 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.
  • 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.
  • 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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    " It was excellent "
    deliathecrone ate it and said...
    Almost identical to the Codfish cakes we had in New England when I was a kid. Five!
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