Salt Cod Cakes (Bolinhos Bacalhau)

November 15, 2013
0 Ratings
  • Serves 6
Author Notes

One of the most emblematic portuguese dishes and an excellent recipe for codfish leftovers. —Teresa Sousa

What You'll Need
  • 1/2 pound desalted salt cod
  • 1/2 pound potatoes
  • 1 small onion
  • 1/2 cup Port wine
  • 1 tablespoon fresh parsley
  • 3 to 4 eggs
  • salt & fresh ground pepper
  • nutmeg
  • oil to deep fry
  1. The recipe mention desalted cod but if you don't have desalted cod available at your local market, you can make the recipe with Salt cod, just taking an extra step to desalt it first as mention below: (1) Wash the cod to remove the salt; (2) Place it in cold water (skin up), the fish must be completely covered, and keep it refrigerated for 24h to 48h. Change the water each 8 hour. The soaking period will depend on the cod cut.
  2. Boil the potatoes in water until tender
  3. Peel the boiled potatoes; use a fork or a food processor to mash the potatoes.
  4. Poach the cod in water for 5 minutes.
  5. Remove skin and bones from the boiled cod.
  6. Shred the cod with your hands, with a help of a kitchen cloth, or you can even use a kitchen pestle.
  7. Chop the onion.
  8. Chop the fresh parsley.
  9. In a bowl combine the mashed potatoes, cod, chopped onion, chopped parsley, Port wine. Season with salt, fresh ground black pepper and grated nutmeg.
  10. Add the eggs one at a time. The number of eggs will change accordingly with the quality of the potatoes.
  11. With the help of two soup spoons form the cakes, and deep-fry them in oil.
  12. Serve with a green salad and a beans rice.

See what other Food52ers are saying.

  • Regine
  • jthelwell
  • Teresa Sousa
    Teresa Sousa

8 Reviews

Regine November 18, 2013
Meant I hope that your recipe is at the very least chosen to be among those to be tested, and hopefully you can win.
Teresa S. November 19, 2013
Thank you for your suggestion, I will add that extra step on how to desalt the cod.
Regine November 18, 2013
Thanks. Did not see it said desalted. Also, I recommend you add that step of desalting cod in your recipe instructions. It won't hurt, particularly since this is for a contest. I hope you jell at least be among the recipes chosen to be tested.
jthelwell November 17, 2013
My Jamaican father and grandmother desalted cod in milk, which seemed to draw out more salt. Does it really? Not a clue, but it's what I still do.
Teresa S. November 17, 2013
The milk makes the cod more soft.
Regine November 16, 2013
Oops. I meant morue not morgue. Eew. 0). Can't wait to try your recipe.
Regine November 16, 2013
Sounds delicious. Reminds me of Croquettes de morgue which we eat in Haiti. Only thing though, are u sure only 5 minutes poaching is sufficient for the salted codfish? I thought it was best to soak it on water overnight and even replace the water several times in order to desalt and soften it. Maybe in your case you don't need to do that because the potatoes will counterbalance the saltiness of the fish?
Teresa S. November 17, 2013
If you notice the ingredient list already mention that is 1/2 pound of desalted cod. So if you start the recipe with salted cod you need to soak it for 24h to 48h in cold water (it's better to keep it inside your fridge).