Tapas – Bacalhau Mushrooms

Ingredients for 4 servings:

• 350 g stockfish (bacalhau)
• 350 g potatoes
• 1 onion(s)
• 2 garlic cloves
• 1 egg(s), size L
• 1 egg yolk
• ½ lemon(s), juice
• 750 ml sunflower oil for frying
• 4 tbsp olive oil
• 4 tbsp breadcrumbs
• 2 tbsp parsley
• ½ tbsp salt
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) oregano, shredded
• n. B. Pfeffer

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 10 minutes

Portuguese cod croquettes

(Frozen) bacalhau is available from well-stocked Spanish grocers, in Hamburg, for example, at La Torre on the Schanze. Soak the bacalhau in water for at least 24 hours before cooking, changing the water once or twice. It’s also best to boil the potatoes the day before (about 20 minutes) so they can lose some of their water overnight. Remove the skin and bones from the fish, tearing them apart a little. Finely dice the onion and finely chop the garlic. Add the olive oil to a pan and heat over medium heat. Add the onions and garlic to the pan and sauté until translucent. Then add the bacalhau. Continue to break up the fish while frying. Fry until the water has evaporated. Puree the potatoes or mash them very finely with a fork, then stir in the egg and egg yolk to form a cream. Add the lemon juice, breadcrumbs, parsley, salt, nutmeg, oregano, and pepper, and mix well. Finally, fold the finely shredded bacalhau into the mixture. Heat the sunflower oil in a saucepan over high heat. When air bubbles rise when a toothpick is inserted, it’s at the right temperature. Scoop out a walnut-sized amount of the mixture with a spoon. Using a second tablespoon, form dumplings and drop them directly into the oil. Gently swirl the pan while frying, and fry the bolinhos until golden brown. Remove from the oil with a slotted spoon and let drain on a kitchen towel for 1-2 minutes. Serve warm with lemon slices and/or aioli.