Best Cod Potato Tapas Recipes
BACALHAU à GOMES DE Sá /COD & POTATO CAPE VERD
I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.
Provided by kiwidutch
Categories Portuguese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven at 400°F (200°C).
- Hard boil your eggs in the potato water.
- Cover the peeled potatoes in water and boil until they are just cooked though, then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch ( 2.5 cm x 2.5 cm) bits. It doesn't have to be really precise, just so that the potato slices are in small bits roughly all the same size.
- Put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned.
- Peel the hard boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
- Mix, but don't mash! the flaked, cooked, salt cod with the potato, onion and garlic mixture, then add the nutmeg and pepper and parsley. If the mixture is too dry, a very small amount of water can be added to make it only just stick together.
- Spoon the mix into a baking dish and lay out the decorative egg rounds on the top. Cover with foil and bake for 20 minutes until it is completely warmed though.
COD & POTATO TAPAS
These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe.
Provided by conniecooks
Categories Spanish
Time 13h45m
Yield 60 pieces
Number Of Ingredients 9
Steps:
- Rinse and soak the cod 12 hours or overnight in several changes of cold water.
- Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
- Drain , cool and remove skin and bones.
- Shred finely in the food processor making sure ther are no chunks.
- Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
- Stir in eggs to form a firm , malleable mixture.
- Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
- In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
- Serve with lemon and olives.
Nutrition Facts : Calories 41.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 23.7, Sodium 669.8, Carbohydrate 2.4, Fiber 0.3, Sugar 0.2, Protein 6.5
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