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Pastéis de bacalhau
Salt cod and potato croquettes
Pastéis de bacalhau: golden salt cod and potato croquettes shaped between two spoons
These torpedo-shaped croquettes of salt cod, potato, egg and parsley are everywhere in Lisbon: piled on café counters, packed for picnics, and served at weddings and christenings in their dozens. Every family argues over the cod-to-potato ratio; about equal parts gives a fluffy inside that still tastes properly of fish. Salt cod needs 24–48 hours of soaking in the fridge, so start two days ahead. A common mistake is a wet mixture from boiled potatoes, which makes the croquettes burst in the oil; bake or steam the potatoes instead, or dry them well. Chef's tip: shape each one between two wet tablespoons, passing the mixture back and forth until it has three smooth sides.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 14 oz dried salt codthick pieces, soaked 24–48 hours in the fridge, water changed 3–4 times
- 14 oz floury potatoesunpeeled
- 1 onionsmall, very finely chopped
- 4 tbsp flat-leaf parsleyfinely chopped
- 3 eggs
- ½ tsp black pepper
- 1 pinch ground nutmeg
- 4 ¼ cups sunflower oilfor deep frying
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Method
0/8 doneStep 1: Taste a flake of the soaked 14 oz dried salt cod: it should be pleasantly seasoned, not harshly salty. If it is still very salty, soak for a few more hours in fresh water in the fridge.
Step 2: Put the cod in a pan of cold water, bring to a gentle simmer and poach for 8–10 minutes until it is opaque all the way through and flakes easily.
12 minStep 3: Drain and cool, then remove skin and bones and shred the flesh finely with your fingers or in a clean cloth, rubbing until it is in thin threads.
Step 4: Meanwhile steam or bake 14 oz floury potatoes in their skins until tender all the way through, about 25 minutes. Peel while warm and push through a ricer or mash until completely smooth. Let the steam escape for 5 minutes.
30 minStep 5: Mix the cod, potato, 1 onion, 4 tbsp flat-leaf parsley, ½ tsp black pepper and 1 pinch ground nutmeg, then beat in 3 eggs one at a time. The mixture should be firm enough to hold a shape on a spoon; if it slumps, chill it for 20 minutes.
Step 6: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F. Using two wet tablespoons, scoop up some mixture and pass it from spoon to spoon until it forms a neat three-sided oval.
10 minStep 7: Slide the croquettes into the oil 5 or 6 at a time and fry for 3–4 minutes, turning, until deep golden brown all over and the bubbling around them slows.
15 minStep 8: Drain on kitchen paper. Serve hot or at room temperature, with salad or arroz de tomate.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 26 g
- Carbs
- 16 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pastéis de bacalhau take?
- About 80 minutes in total: 40 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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