Bolinho de Bacalhau
Codfish cakes.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bacalhau (salted cod) became a staple in Portuguese cuisine due to its ability to be preserved for long sea voyages during the Age of Discovery. As fresh fish often spoiled during long trips, bacalhau provided a reliable source of protein. The creation of bolinhos de bacalhau was a way to use up leftover salted cod and create a flavorful, portable snack or appetizer.
Bolinho de Bacalhau is deeply ingrained in Portuguese culture and is more than just a food; it's a symbol of resourcefulness, tradition, and culinary heritage. It's a common sight at family gatherings, celebrations, and tascas (traditional Portuguese eateries).
Christmas Eve Tradition
Bolinhos de Bacalhau are frequently served as part of the 'Consoada,' the traditional Christmas Eve dinner in Portugal.
Everyday Snack
They are a popular snack or appetizer, often enjoyed with a glass of Vinho Verde (green wine).
Regional Variations
While the basic recipe remains similar, some regions may add ingredients like mint or rice to their bolinhos.
Symbol of Portuguese Cuisine
Bacalhau dishes, including bolinhos, are frequently associated with Portuguese identity and culinary pride.
Bolinho de Bacalhau offers a savory and comforting flavor profile. The primary taste is salty and rich from the cod, balanced by the creamy, earthy potatoes. Onions and parsley add aromatic and fresh notes, while a hint of pepper provides a subtle warmth.
The distinct flavor of bolinhos de bacalhau comes primarily from the salted cod (bacalhau), which is soaked to remove excess salt before being cooked. The cod is then shredded and mixed with mashed potatoes, finely chopped onions, parsley, eggs, and sometimes a pinch of nutmeg or pepper. The mixture is formed into small, oval-shaped cakes and deep-fried until golden brown and crispy on the outside while remaining soft and fluffy on the inside.
Soaking the Cod
Properly soaking the salted cod is crucial to remove the excess salt. Change the water several times over a period of 24-48 hours, tasting it to ensure the saltiness is reduced to a palatable level.
Potato Selection
Use floury potatoes like russets or Yukon Golds for a smooth and creamy mash that binds well with the cod.
Shredding the Cod
Shred the cod finely to ensure it's evenly distributed throughout the potato mixture.
Mixing Technique
Avoid overmixing the ingredients, as this can result in a tough texture. Gently combine everything until just incorporated.
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) for even cooking and a crispy exterior. Don't overcrowd the pan.
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