Pastéis de bacalhau (Portuguese salt cod fritters)

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Salt cod doesn’t immediately look or sound appealing with its dried, crystalline exterior. But looks can be deceiving and with some careful preparation, can be sublime.

Pastéis de bacalhau are not difficult to make, but are time consuming with quite a few steps along the way. It’s worth the journey though, especially when they bring back such wonderful memories. Soaking the fish for 24 hours means you’ll need to prepare well in advance, but it’s needed to wash away the salt to make the fish edible.

I had pastéis de bacalhau for the first time in Portugal, sitting by the ocean in Albufeira enjoying the sunshine.

The most recent time I had them was on a rainy afternoon in Rio de Janeiro watching the waves roll in from the hotel bar.

They’re great as an hors d'oeuvre with a drink, and don’t for a moment think that you can eat just one! I like to serve them with a dipping sauce such as aioli or a smoky romesco sauce.

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Pastéis de bacalhau

Pastéis de bacalhau

Servings: Makes approximately 24 fritters

Ingredients

• 2 lb salt cod

• 1.5 lb yellow flesh potatoes, peeled and cubed

• 1 medium onion, diced

• 4 cloves of garlic, minced

• 2 eggs, beaten

• 1 tbs salt

• 1 tsp pepper

• 4 tbs olive oil

• 1/2 cup Italian parsley, chopped

• pinch of freshly grated nutmeg

• Oil for frying

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Instructions

1. Soak the cod in cold water for 24 hours, changing the water at least four times to remove the salt.

2. Boil the potatoes in salted water until tender, usually around 12 minutes. Drain and leave to cool.

3. Gently poach the fish in water until it starts to flake. This should take about 10 minutes. Set aside until cool enough to handle.

4. Sauté the onions over a medium low heat in the olive oil for about 3 minutes until softened.

5. Add the minced garlic to the onion and sauté for another minute.

6. Flake the fish, ensuring there are no bones left in the fish.

7. Add the fish to the onions and garlic and cook over low heat for 5 minutes.

8. Mash the potatoes, then mix in the beaten eggs.

9. Combine the fish mixture with the potato, and add the salt, pepper, nutmeg and parsley.

10. Heat oil in a pan for frying to 350°F (180°C).

11. Shape the mixture into quenelles with two spoons. You’re aiming for a three sided football-shaped fritter. You can always use an ice cream scoop or drop the batter with a spoon, and they’ll still taste great!

12. Fry until golden brown, turning often.

13. Drain on paper towel, sprinkle with salt parsley, and serve warm.

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