A popular Portuguese saying states there are more codfish recipes than days in a year.
There are many ways to cook bacalhau but one of the best is undoubtely this PASTÉIS DE BACALHAU.
Golden and crispy on the outside but smooth on the inside … a delicious way to start your meal !
This would pair perfectly with a simple and lightly flavoured white wine characterized by a good acidity. Even better if the wine is from Portugal ! Infact, regional dishes are likely to be best suited to wines from the same region.
That's why we suggest you this wine with confidence …
Altano Douro white blend, 2015 at £10.95
This is a blend of Malvasia Fina, Viosinho, Rabigato, Códega de Larinho & Moscatel Galego.
With a bright straw hue, Altano White has delicious aromas of citrus and tropical fruits, such as lychee and passion fruit. Lovely mineral notes and a clean refreshing finish.
Try it with ….
PASTÉIS DE BACALHAU
INGREDIENTS
2 cups milk
4 potatoes, chopped
1 onion, finely chopped
4 garlic cloves, minced
1 pound salted cod (If you can’t find this locally, you can always buy some easily here on Amazon)
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
2 eggs
Salt and pepper to taste
1 cup vegetable oil, for frying
2 lemons sliced thinly
1/2 cup black olives for garnish
METHOD
Soak the dried cod in cold water for a day, changing the water 3-4 times.
Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover an inch.
Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender.
Drain and rinse the cod well, removing any little bits of skin and bone.
While the cod is cooking, pour 1-inch of water in a large pot.
Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender.
Drain the potatoes, peel off the skins, and mash them well with a potato masher.
In a bowl, add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs.
Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.
Shape the cod mixture into medium sized cylinder shaped pieces.
Pour the oil in a deep heavy skillet or pot and place it on high heat.
Add the pieces one by one, turning them over until they are golden brown.
Once done remove the pieces and place them on a plate with paper towels to dry.
Serve while hot with the sliced lemons for extra flavor.
Enjoy it !!
