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  Added: Nov 02, 2006  •  Visited (431)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Codfish Cakes With Parsley, Coriander And Mint
(Bolinhos De Bacalhau)
What You Need:
  • 1 pound salt cod
  • 2 cups coarsely crumbled day-old French or Italian bread, trimmed of all crusts
  • ¾ cup olive oil
  • ¼ cup finely chopped fresh coriander (cilantro)
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon finely chopped fresh mint
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, peeled and cut lengthwise into halves
  • 6 parsley sprigs
  • 6 freshly poached eggs (optional)

  • How To Cook:
    1. Starting a day ahead, place the cod in a glass, enamel or stainless-steel pan or bowl. Cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.

    2. Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1 inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)

    3. Reduce the heat to low and simmer uncovered for about 20 minutes or until the fish flakes easily when prodded gently with a fork.

    4. Meanwhile, in a large bowl, combine the bread and ½ cup of the olive oil. Beat and mash them together until the bread has absorbed all the oil, then set aside.

    5. Drain the cod thoroughly. When it is cool enough to handle, remove and discard any skin and bones. Then shred the fish finely with your fingers or a table fork and place it in a mixing bowl.

    6. Add the coriander, chopped parsley, mint, paprika, salt, pepper and reserved bread, and beat vigorously with a large spoon until the ingredients are thoroughly combined. With lightly moistened hands shape the mixture into 6 flat round cakes, about 3½ inches in diameter and ½ inch thick.

    7. In a heavy 12-inch skillet, heat the remaining ¼ cup of olive oil over moderate heat until a light haze forms above it. Add the garlic and, stirring frequently, cook for 2 or 3 minutes, or until golden brown. Then remove and discard them.

    8. Add the codfish cakes to the garlic-flavored oil and cook over moderate heat for about 3 minutes on each side turning them carefully with a metal spatula.

    9. When they are a golden brown on both sides, transfer them to a heated platter, garnish with parsley sprigs, and serve at once. Traditionally, each cake is topped with a freshly poached egg before serving.

    To Make: 3 to 6
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Fish » Cod
    Main Ingredient » Herbs & Spices » Parsley
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Cake & Muffins



     




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