400 grs salt cod (smoked mackerel also works)
300 grs floury potatoes
1 egg, lightly beaten
1 shallot, grated
1 clove of garlic, squeezed
bunch of parsley, finely chopped
oil for frying
Desalt the cod over night. Drain, cover with water, bring to a boil, then simmer for 15 minutes. Drain, remove skin and bones and flake into chunks. Boil the potatoes skin-on until tender, peel and mash them. Mix with the cod flakes, egg, onion, garlic and a liberal amount of parsley. Season with pepper and mix well. Salt if necessary. Use two tablespoons to form croquettes, drop them into hot oil. Fry until golden-brown on both sides. Serve with a salad.
Raw croquettes can be frozen and fried from frozen.
A variation of this can be made by adding parsnips and Brussels sprouts or cabbage to the mix.
8 oz bacalao
3 green peppers, seeded and chopped
1/4 – 1/2 tsp cayenne pepper
1 medium onion, chopped
6 cloves of garlic, minced
1/2c olive oil
3c fish stock
3 slices good quality white bread without crusts.
6 eggs (optional)
One to 2 days ahead of time, cover the bacalao in water and soak. Keep in the refrigerator and change the water 4-5 times. Drain, rinse, and cut into 1/2″ cubes.
Put the green pepper in a soup pot with 1c water and simmer for 30 minutes.
sauté onions and garlic in 2 TB oil until golden, 5-10 minutes. Add cayenne and bacalao and sauté for 5 minutes more. Add to peppers along with fish stock. Cut bread into 1/2″ cubes and sauté in remaining oil until starting to brown,. Add to soup and simmer, covered, for 30 minutes, stirring occasionally. Add salt and pepper to taste. Gently break eggs into soup, cover, and simmer until whites are set – 3 to 4 minutes. Serve with a white Rioja wine, crusty bread, and a green salad.