Bolinhos De Bacalao Recipe

Dessalt the cod

Rinse the salt cod under cold water, then place it in a bowl and cover with cold water. Refrigerate and soak 24 hours, changing the water 2–3 times. For faster method, simmer the cod in fresh water for 10 minutes, drain, cool, and flake. Pat dry and flake into bite-sized pieces.

Cook the potatoes

Place the potato chunks in a pot, cover with cold salted water, bring to a boil and simmer until tender, 15–20 minutes. Drain thoroughly and return to the pot. Mash until smooth and let cool slightly.

Sauté aromatics and combine

Heat 2 tbs olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and starting to brown, about 6–8 minutes. Add 3 minced garlic cloves and sauté 30–60 seconds until fragrant. Remove from heat and let cool slightly. Stir the flaked, dessalted cod into the mashed potatoes along with the sautéed onion/garlic, 1 tbs parsley, 1 tbs chives, 2 lightly beaten eggs, 3 tbs flour, 1/2 tsp salt and 1/2 tsp black pepper. Mix until just combined — avoid overworking to keep the cakes tender. Adjust seasoning to taste.

Shape and rest

Dust your hands with a little flour. Scoop about 1.5 tablespoons of mixture and form into oval patties roughly 6 cm long (makes about 18–22 small bolinhos). Place on a tray and cover loosely. Refrigerate 20–30 minutes to firm up — this helps them hold shape when frying.

Fry the bolinhos

Pour neutral oil into a wide skillet or saucepan to a depth of about 1 cm (or shallow-fry in 0.5–1 cm). Heat oil to medium-high (about 170–180°C / 340–355°F). Dust each cake lightly with flour and fry in batches, 2–3 minutes per side, until golden and crisp. Drain on a rack or paper towels. Keep warm in a low oven (100°C / 210°F) while finishing remaining batches.

In a bowl or food processor, whisk (or blend) the egg yolk with 1/2 tsp Dijon mustard and 1 clove minced garlic until smooth. Slowly drizzle in the 60 ml extra-virgin olive oil followed by 60 ml neutral oil in a steady stream while whisking vigorously (or with the motor running) to emulsify. Once thick, whisk in 1.5 tbs lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or seasoning. If sauce becomes too thick, thin with 1–2 tsp water or more lemon juice to taste. Refrigerate until ready to use. (If you prefer a cooked-safe version, use a pasteurized egg yolk or make a mayonnaise base with store-bought mayonnaise and fold in garlic and lemon.)

In a blender or food processor combine 250 g roasted red peppers, 40 g toasted almonds, 80 g chopped peeled tomato, 1 clove garlic, 1 tbs sherry vinegar, 1 tsp smoked paprika, 40 ml extra-virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper and a pinch (1/4 tsp) cayenne if using. Puree until smooth but still with some texture. If too thick, add 1–2 tbs water or olive oil to reach a spoonable consistency. Adjust seasoning and acidity. Transfer to a bowl and refrigerate until serving.

To plate, spread a spoonful (about 1 tbs) of romesco on each plate or a communal platter. Arrange 3–4 warm bolinhos per person on top of the romesco. Drizzle or dot garlic lemon aioli over the bolinhos (about 1 tbs aioli per serving) and finish with a squeeze of lemon, a scattering of fresh parsley leaves, and extra chives if desired. Serve immediately while bolinhos are hot and crisp.