Croquettes De Morue Recipe

Prepare the cod

If not already done, soak the salted cod in cold water for 24-48 hours, changing water 2-3 times. Drain well, remove any skin and bones, and flake the fish into small pieces with a fork.

Cook the potatoes

Place potato chunks in a pot of cold salted water. Bring to a boil and simmer until tender, about 12–15 minutes. Drain thoroughly and return to the pot to steam off excess moisture for 1–2 minutes.

Combine mash and cod

Mash the potatoes with butter and about 1/4 cup of milk until smooth but slightly firm. Stir in the flaked cod, minced garlic, chopped parsley, lemon zest, salt and pepper. Add additional milk only if mixture is too dry—aim for a moist, scoopable texture.

Form croquettes

Shape the mixture into 12 equal small logs or patties (about 2 tablespoons each). Place on a tray and refrigerate 15–20 minutes to firm up for easier breading.

Bread the croquettes

Set up three shallow dishes: flour, beaten egg, and breadcrumbs. Dredge each croquette first in flour (shake off excess), then in beaten egg, then coat evenly with breadcrumbs. Press crumbs gently to adhere. For an extra crisp crust, double-dip: back into egg and breadcrumbs once more.

Fry the croquettes

Heat 3–4 tablespoons olive oil in a large skillet over medium heat. Fry croquettes in batches, 2–3 minutes per side, until golden brown and heated through (internal about 145°F / 63°C). Add more oil between batches as needed. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) while finishing remaining croquettes.

Roast the peppers

Preheat the broiler on high or heat a grill to high. Place whole peppers on a foil-lined baking sheet and broil/grill, turning occasionally, until skins are charred and blistered all over, about 10–15 minutes.

Steam and peel

Transfer hot peppers to a bowl and cover tightly with plastic wrap (or place in a sealed paper bag) and let steam for 10 minutes. Peel off the skins, remove stems and seeds, and slice peppers into thin strips. Pat off excess liquid.

Make the relish

In a bowl, combine sliced roasted peppers, chopped red onion, chopped capers, red wine vinegar, extra-virgin olive oil, smoked paprika, sugar, chopped basil, salt and pepper. Toss gently to combine and adjust seasoning. Let rest at room temperature at least 20 minutes for flavors to meld.

Spoon roasted pepper relish onto a serving platter or individual plates and arrange warm croquettes on top or alongside. Garnish with lemon wedges and parsley sprigs. Serve immediately so croquettes remain crisp.