Bolinhos De Bacalao (g/f) Recipe

desalt cod

Rinse the salt cod under cold running water. Place the cod in a large bowl and cover with fresh cold water. Refrigerate and soak for 24–36 hours, changing the water 2–3 times (every 8–12 hours) until the fish is noticeably less salty and flakes easily. If short on time, boil the salted cod in fresh water for 20 minutes, drain and refresh under cold water, then proceed.

cook potatoes

Place the peeled and quartered potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, 15–20 minutes. Drain thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Mash until smooth; set aside to cool slightly.

flake cod & sauté aromatics

While potatoes cook, drain the desalted cod and pat dry. Remove any skin and bones and flake the flesh into bite-size pieces. In a medium skillet, warm 2 tbs olive oil and 1 tbs butter over medium heat. Add the minced onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the flaked cod and cook, stirring, for 2–3 minutes just to warm and integrate flavors. Remove from heat and allow to cool briefly.

mix bolinho mixture

In a large bowl, combine the warm mashed potatoes, sautéed cod mixture, chopped parsley, chives, beaten egg, rice flour, kosher salt and black pepper. Mix gently with a wooden spoon or rubber spatula until a cohesive mixture forms — it should hold together when pressed; add up to 1–2 tbs extra rice flour if too wet. Taste and adjust seasoning.

shape cakes

Portion the mixture into 18–20 small cakes (about 30–35 g each) using a cookie scoop or spoon. Lightly shape each into a compact oval or round with your hands. For a crisper exterior, roll each cake in the cornmeal to coat lightly and shake off excess.

fry bolinhos

Heat 300 ml neutral oil in a heavy skillet or shallow frying pan to 170–175°C (340–350°F). Fry the cakes in batches without crowding, 2–3 minutes per side, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain and keep warm. Maintain oil temperature between batches.

finish

Taste one bolinho and adjust seasoning of remainder if necessary. Keep warm in a low oven (100–120°C) while preparing sauces and plating.

prepare aioli (traditional emulsified)

In a bowl, whisk together the egg yolk, grated garlic, Dijon mustard and lemon juice until smooth. Very slowly drizzle in the 80 ml extra-virgin olive oil in a thin stream while whisking vigorously to create an emulsion. Once partially emulsified, alternate with the 40 ml neutral oil to lighten texture; continue until all oil is incorporated and the aioli is thick and glossy. Season with 1/2 tsp salt and 1/4 tsp pepper. If the emulsion breaks, whisk a teaspoon of cold water into the yolk and gradually reintroduce the separated mixture. Refrigerate until ready; bring to room temperature before serving.

shortcut (if avoiding raw egg)

For an egg-free alternative, mix 120 g mayonnaise with the grated garlic, lemon juice, mustard, salt and pepper. Whisk until combined and adjust acidity and seasoning.

assemble romesco

If starting from fresh peppers, roast whole red bell peppers over a gas flame or under a broiler until charred all over; place in a bowl and cover for 10 minutes, then peel, seed and drain. In a food processor, combine the roasted peppers, peeled tomato, garlic clove, smoked paprika, sherry vinegar, toasted almonds and bread crumbs. Pulse to a coarse-smooth paste. With the motor running, stream in 30 ml olive oil until the sauce is cohesive but still slightly textured. Season with 3/4 tsp salt and 1/4 tsp pepper. Adjust thickness with a little water if too thick.

taste & adjust

Check acidity and seasoning — add a little more vinegar or salt to balance. Keep at room temperature; romesco can be made a day ahead and refrigerated.

Spoon a smear or small pools of romesco on a warm plate. Arrange 3–4 bolinhos per portion over the sauce. Dot or pipe small quenelles of garlic-lemon aioli beside each bolinho or lightly drizzle. Sprinkle microgreens over the cakes and dust with a tiny pinch of smoked paprika if desired. Serve immediately with a lemon wedge for squeezing.