Porção de Bolinho de Bacalhau
Portion of cod 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.
Codfish, or 'bacalhau', became a staple in Portuguese cuisine due to the nation's extensive maritime history and the need for a preserved food source during long voyages. The technique of salting and drying cod allowed it to be transported and stored for extended periods. The bolinho de bacalhau evolved as a creative way to utilize this abundant ingredient, blending it with other readily available foods like potatoes and herbs.
Bolinho de Bacalhau is a beloved and iconic Portuguese appetizer, often served at family gatherings, celebrations, and in tascas (traditional Portuguese taverns). It is deeply ingrained in Portuguese culinary heritage and is seen as a symbol of Portuguese identity.
Family Gatherings
Bolinho de Bacalhau is a common dish served during family meals, especially during holidays like Christmas and Easter. Preparing the bolinhos together is often a family activity.
Tasca Culture
Almost every Tasca in Portugal will have this item on the menu. Enjoying Bolinhos de Bacalhau with a glass of Vinho Verde or a cold beer is a quintessential Portuguese experience.
Regional Variations
While the core recipe remains consistent, regional variations exist in terms of the specific herbs used or the method of frying. Some regions might add a touch of nutmeg or other spices.
The dominant flavors are savory, slightly salty from the cod, and subtly herbaceous. The creamy interior contrasts with the crisp, fried exterior, creating a satisfying textural experience.
The primary flavor component comes from the salt cod (bacalhau), which is rehydrated and shredded. Potatoes provide a starchy base, contributing to the creamy texture. Onions and garlic add aromatic depth. Parsley and other herbs (like cilantro) provide freshness and brightness. Black pepper offers a subtle spicy kick. The frying process contributes to the overall richness and crispy texture.
Cod Preparation
Properly desalting the cod is crucial. Soak it in cold water for 24-48 hours, changing the water frequently (every 6-8 hours), to remove excess salt. Overly salty bolinhos are unappetizing.
Potato Consistency
Use floury potatoes, like Russets, which create a smoother mash. Avoid waxy potatoes, as they can make the bolinhos dense and heavy.
Mixing Technique
Mix the ingredients gently but thoroughly. Overmixing can develop the gluten in the potatoes, resulting in a tough texture. Use your hands for the best results.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even cooking and a crispy exterior. Avoid overcrowding the pan, as this will lower the oil temperature.
Resting the batter
Letting the batter rest in the refrigerator for at least 30 minutes before frying helps the flavors meld and the bolinhos hold their shape better.
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