Bolinho de Bacalhau
Today we take you to Brazil, with a delicious reinterpretation of our croquettes. The origins of this dish are actually Portuguese, but its preparation and consumption is more rooted in Brazil.
The Bolinho de Bacalhau is an appetizer with rice and vegetables. The characteristic ingredient is cod and the secret to give it justice is to use the cooking water of the potatoes.
• 500 g cooked and cleaned cod
• 1 kg of potatoes
• 1 medium onion
• 1 clove of garlic
• 3 tablespoons chopped parsley
• 2 egg yolks
• 1 egg white, if necessary
Leave the cod to soak for 24 hours. The skin side should be turned down, the bowl should be stored in the fridge and the water changed every 6 hours.
Blanch the cod over low heat for 10 – 15 minutes after boiling.
Let it cool in the cooking water so it does not dry out.
Set aside the salt cod water to cook the potatoes. Peel, cook, drain and pass the potatoes to the potato masher.
Fry the finely chopped onion and garlic with a drizzle of oil. In the traditional recipe the onion should be used raw.
Mix the finely chopped cod, sauté, parsley, pepper, cold mashed potatoes and egg yolks, stirring well. The dough must be dry but soft and, if necessary, add the egg white.
Check the salt, but you don’t usually need it.
With greasy hands form croquettes or balls, or “quenelles” using two spoons.
Fry in plenty of hot corn oil a few units at a time, so as not to lower the oil temperature. Dry on absorbent paper and serve warm.
The temperature is ideal when dipping a toothpick creates tiny bubbles around it.
You can also decide to pass the croquettes in 00 flour or breadcrumbs before frying.