Pataniscas De Bacalhau Recipes

PATANISCAS DE BACALHAU

Steps:

• BRING a large pot of water to a boil. Add in codfish until cooked through.
• REMOVE fish from the pot, reserving water for later. Pull codfish apart and set aside.
• MIX eggs, flour, parsley and diced onion. Stir in 1 cup of the reserved cooking water.
• ADD in codfish, baking powder and salt and pepper to taste.
• STIR all ingredients together. Should be a thick paste consistency, similar to pancake batter.
• USE a spoon to create little flat cakes, about the circumference of a baseball.
• HEAT vegetable oil until almost (but not quite) sizzling.
• DROP bacalhau cakes into the hot oil to deep fry. Turn periodically to evenly fry. Once finished, place on a paper towel covered plate to cool.
• SERVE with green salad and tomato rice.

BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.