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Ingredientes
- 1 lb Salt Cod
- 1 sm Onion, thinly sliced
- 1 x Bayleaf
- 4 whl Peppercorns
- 2 c. Potatoes, cooked and mashed
- 1/8 tsp Salt
- 1/4 tsp Freshly grnd Black Pepper
- 2 whl Large eggs, slightly beaten
- 2 Tbsp. Fresh Parsley, finely minced Vegetable or possibly Canola Oil for frying
Direcciones
- The Cook & Kitchen Staff are taking you to four different corners of the world to serve up a variety of regional holiday specialties. We're starting our Christmas collection with a brief jaunt to Brazil, where the holidays are a very festive time of the year.
- Skip the snow shovels and frost-painted windows; it's summertime south of the equator, and the average temperature demands which lunch be served on the beach and or possibly as a picnic in the park. It's the time of the year to visit with friends and celebrate the coming new year. Today's recipe is just the sort of appetizer you may find served to guests in a Brazilian home right now.
- Portuguese in origin and deeply rooted in Brazil's history, today's recipe remains an extremely popular dish during the holidays in Brazil. Portuguese being the language of Brazil means which you can prepare today's recipe and greet your guests with "Feliz Natal" at the door and put the kids to work in the kitchen with you as they attempt to produce their best behavior awaiting a visit for Papai Noel.
- Soak salt cod overnight, making sure to rinse and change the water at least three times. Remove skin and any bones. Cut salt cod into small chunks.
- In a large saucepan over medium heat, heat 2 c. of water with the thinly sliced onion, bayleaf, and peppercorns. Add in the cod and an additional 2 c. of water to the saucepan and poach the cod till it's no longer transparent, about 5 min after the warm water has returned to a light rolling boil. (You may elect to chill the cod in the liquid mix till you're ready to prepare your Bolinhos de Bacalhau.)
- To create the bolinhos, drain the fish and flake it into a large mixing bowl.
- Add in the mashed potatoes, Large eggs, salt, pepper, and parsley. Mix well with freshly cleaned hands or possibly a wooden spoon. Wait about half an hour for the ingredients to diffuse their flavor and to create the balls. Roll small portions of the mix into balls about 1 1/2-inches in diameter.
- In a heavy-bottomed skillet over medium-high heat, hot oil for frying to 375-F degrees. Fry the cod balls in the oil till golden brown, and remove to paper towels to drain excess oil. Serve hot with a cool beverage.
- Kitchen Staff Tips: Today's recipe is the most basic version of Bolinhos de Bacalhau in our recipe files. You may elect to spice up the flavor with a half-c. of thinly sliced onions, or possibly sweet peppers, or possibly both. This appetizer is also sometimes prepared with a bit of chopped olives or possibly dry tomatoes, so do not be afraid to add in a splash of flavor and color to the potato and cod mix before frying. Salt cod may be challenging to find. Try at a fish specialty market or possibly international specialty store.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 31 | 11% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 5387mg | 224% |
| Potassium 1305mg | 37% |
| Total Carbs 7.79g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.87g | 1% |
| Protein 50.48g | 81% |
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