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Albondigas
de Bacalao
 Try
this version of Spanish meatballs using salt cod bacalao as
the main ingredient. "Albondigas de bacalao" are
similar to salt cod fritters but are made using breadcrumbs
and also slightly different ingredients. This typical Spanish
seafood dish is great in the summer, served with salad, fresh
bread and olive oil. Bacalao is salted cod which needs to
be soaked and produces a lovely Mediterranean flavour hence
the popularity of this dish in Spain.
You
will need:
½
kilo salt cod
2 medium sized floury potatoes
200ml whole milk
1 medium white onion
Juice from ½ lemon
Handful fresh parsley, chopped
2 eggs
Flour
Breadcrumbs*
Olive oil - enough for frying
Salt
Lemon wedges to serve (optional)
*I
used the prepared packs of breadcrumbs with garlic and
parsley but you can use plain breadcrumbs, simply whizz
three or four slices of stale white bread in a food processor
until they resemble breadcrumbs.
Method
- The
day before, cut the salt cod into pieces and place into
a large pot and cover with water.
- Place
in the fridge for 24 hours, changing the water 2 - 3 times.
- Pour
out the water from the pot, rinse the fish a final time
and pat dry. Place on a plate.
- Peel
and cut the potatoes into big chunks and boil until soft
and tender, about 24-35 minutes.
- Drain,
mash and set aside.
- Finely
chop the onions. Heat 1-2 tablespoons of olive oil in
a large frying pan and sauté the onions without
allowing them to turn brown for about five minutes. Add
the milk and the cod pieces and simmer for about 10 minutes
on a low heat.
- Remove
the fish from the pan with a slotted spoon, set aside
on a plate and allow to cool a little.
- When
the fish is cool enough to touch, break it into pieces,
removing the skin and bones.
- Place
the potatoes into a large mixing bowl and add the fish,
the onions from the pan, parsley, lemon juice, one egg
and a little olive oil. Mash and mix the ingredients together
so they combine well and resemble mashed potato. (If it
is too thick, add a little milk or if it seems a bit runny,
add a little flour) Season with a little salt if needed.
- Place
the mixture in the fridge for about half an hour until
the mixture firms up.
- Remove
the mixture from the fridge and with your hands, shape
into bite sized balls (or fritters whichever you prefer)
and place the balls onto a plate.
- In
a bowl, beat an egg and place the breadcrumbs into another
bowl.
- Roll
each ball in a little flour, then dip in the egg and finally
roll in breadcrumbs - this is a little messy but you will
get a nice crunchy finish.
- Heat
enough olive oil in a small deep frying pan to cover the
balls and when the oil is hot and smoking, add the cod
balls a few at a time and fry in batches until crisp and
golden, turning once.
- Drain
on kitchen paper and serve with garlic mayonnaise or homemade
tomato salsa and serve with lemon wedges to garnish.
Makes
around 15 balls
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