Bolinho de Bacalhua
One of my fondest memories as a teenager is attending my boyfriend’s birthday party. His mother always made these Bolinho de Bacalhua – Cod Fish Balls on his birthday (and everyone else’s birthday as well). I love them to the point of addiction. Though it has been more years that I am willing to admit, I still have Mrs. Nunes’s recipe written in a small notebook. I hope you enjoy this recipe as much as I do.
- 1 lb salt cod
- 1lb potatoes peeled
- ½ white onion minced
- 2 cloves garlic finely chopped
- 3 tbs fresh flat parsley chopped finely
- 2 eggs separated
- Oil for frying
- Lime for serving
Soak salt cod for 3-4 hours to draw some of the salt out of it changing the water frequently.
- In a saucepan boil the peeled potatoes until nearly tender. Add cod and cook for 5-7 minutes until cod is cooked.
- Drain, leave to stand for five minutes in a colander so that any water has a chance to evaporate.
- Put the boiled potatoes through a ricer.
- Using your hands, break cod into small pieces resembling flakes and add to riced potatoes.
- Add parsley, minced onions and salt and pepper.
- When cooled add the 2 egg yolks and set aside. Stir well, incorporating all the ingredients evenly.
- In a clean bowl whip the egg whites with an electric mixer until soft peaks form. Add egg whites a bit at a time to fish mixture by gently folding in making sure that it is well combined. Add a little more egg white and fold in until all the egg white is used.
- Put this mixture into the fridge and leave for 30 mins or longer. This will allow the mixture to chill and make it much easier to handle.
- Remove from the fridge and roll into small balls or make quenelles with two spoons, take a heaped spoon of mixture and with the other spoon firmly push the mixture off, repeating this a couple of times until you have a smooth quenelle.
- To fry, fill a pan with at least 2 inches of sunflower oil. The oil is ready when a tiny bit of fish mixture is dropped into the hot oil and it floats to the top.
- Gently drop into the oil the quenelles. (I found that I could cook 3 quenelles at a time).
- Turn them over regularly so that they have a even color.
- Once golden brown drain and place on paper towel put the next batch in and while they are frying place the cooked quenelles in a low oven to keep warm.