Best Bacalhau Portuguese Codfish Cakes Recipes

BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)

Bolinos de Bacalhau (Portuguese Cod Cakes) image

Provided by Food Network

Time P2DT1h

Number Of Ingredients 10

Ingredients

10 ounces thick salt cod
8 ounces floury potatoes (russets)
Butter
Milk
3 heaped tablespoons finely chopped parsley
1 heaped tablespoon finely chopped mint
Freshly ground black pepper
3 eggs, separated
1 tablespoon Port
Oil for deep frying

Steps:

A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.

MARIA'S PORTUGUESE BACALAU

Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories World Cuisine Recipes European Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

Soak the dried salted cod in cold water for 24 hours, changing the water several times.
Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

BACALHAU - PORTUGUESE CODFISH CAKES

Bacalhau - Portuguese Codfish Cakes image

The Portuguese, like the Spanish and the Basques, have always had salted cod to fall back on in hard times. The fish was very popular with these groups for two reasons....first it tasted like the old country and second....they could afford little else. The soaking time for the cod (18-24 hours) is not included in the prep time.

Provided by luvcookn

Categories Portuguese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb salt cod fish
1/2 cup olive oil, plus more for pan frying
2 cups coarse breadcrumbs, use day old bread
1 cup yellow onion, peeled and chopped fine
1/2 teaspoon chopped fresh mint leaves
1/4 cup fresh cilantro
1 tablespoon chopped parsley
2 garlic cloves, peeled and crushed
2 teaspoons paprika
2 dashes Tabasco sauce
salt and pepper
6 poached eggs, not overcooked

Steps:

Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak for 18-24 hours in plenty of cold water.
Change the water several times.
Drain the cod and place it in a saucepan and just cover it with fresh water.
Bring to a boil and simmer uncovered for 20 minutes.
Drain, debone, and flake the cod.
In a large bowl, beat together the olive oil and bread crumbs.
Mix very well and then add the cod and the remaining ingredients, except the eggs.
Mix until well blended and then form into 6 patties, 1/2" by 3 1/2".
Pan fry in a little olive oil until golden brown on both sides.
Keep warm in the oven while you poach the eggs.
Serve each fish cake topped with a poached egg.