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  Added: Nov 07, 2008  •  Visited (627)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Codfish Cakes
(Bacalhau)
What You Need:
  • ½ pound salt cod
  • ½ cup olive oil, plus more for pan-frying
  • 2 cups coarse bread crumbs (use day-old bread)
  • 1 cup yellow onion, peeled and chopped fine
  • ½ teaspoon chopped fresh mint leaves
  • ¼ cup chopped fresh coriander
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, peeled and crushed
  • 2 teaspoons paprika
  • 2 shots of Tabasco
  • Salt and freshly ground black pepper to taste

    GARNISH
  • 6 poached eggs, not overcooked

  • How To Cook:
    1. Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak it for 18 to 24 hours in plenty of cold water. Change the water several times.

    2. Drain the cod and place it in a saucepan and just cover it with fresh water. Bring to a boil and simmer uncovered for 20 minutes. Drain, debone, and flake the cod.

    3. In a large bowl beat together the olive oil and bread crumbs. Mix very well and then add the cod and the remaining ingredients, except the eggs.

    4. Mix until well blended and then form into 6 patties, ½ inch by 3½ inches. Pan-fry in a little olive oil until golden brown on both sides. Keep warm in the oven while you poach the eggs.

    5. Serve each fish cake topped with a poached egg.

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



     




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