Bacalhau pastries

Ingredients for 4 servings:

• 500 g potatoes
• 350 g fish, bacalhau (cod)
• 1 small onion(s)
• 1 bunch of flat-leaf parsley
• 2 eggs, size M (or 3)
• pepper
• Oil for frying

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Portuguese stockfish dumplings

Soak the stockfish in water for 24 hours, changing the water frequently. Boil the potatoes in their skins and peel them while still hot, then press them through a ricer and allow to steam thoroughly. Meanwhile, boil the stockfish in fresh water for about 20 minutes. Drain well and allow to steam thoroughly, then remove any skin and bones. Place the fish in a clean tea towel, wring it out well, and rub it until the fish is completely shredded. In a large bowl, mix the mashed potatoes with the fish, finely chopped onion, finely chopped parsley, and pepper. Mix in the eggs one at a time – the mixture shouldn’t be too wet or runny. Depending on the type of potato, you may need more or fewer eggs, or perhaps just one egg yolk. Heat the oil, use two tablespoons to form dumplings from the mixture, and deep-fry them in the hot oil until nicely browned; they should be about the color of caramel. Drain on kitchen paper – they taste good hot or cold and are ideal for a buffet or as picnic food.