Modern and Traditional Portuguese Recipes - Bacalhau Tapas com batatas (Codfish and potato tapas):
Chef Peter is Swiss, he lives and works in Norway and everywhere he goes, he takes a keen interest in local dishes. During his visit to Portugal in 2008, he took the traditional Portuguese ingredient of Bacalhau - dried salt cod - to create three superb recipes for us. So here is.............
Chef Peter's Bacalhau Tapas com batatas which serves 4
Ingredients:
250g of soaked and prepared Bacalhau cut into small (1cm) pieces
200g potatoes
¼ red chilli finely chopped (no seeds)
¼ red onion finely chopped
2 eggs lightly beaten
2 spoons of olive oil for frying
Bacalhau preparation:
Always buy the best and thickest Bacalhau, if you can, especially for main course dishes where good chunks of fish give the best results. The shop will always cut the salt cod into smaller pieces for you, if they have not already done so. The dried salt cod needs to soak in water for at least 24 hours to fully rehydrate, with the water being changed 3 or even 4 times to remove salt during that time. So, plan ahead and start this process in good time. Prepare the now wet fish by trimming away all bone and skin and cutting into the piece size required by the recipe. It is not usually necessary to add any salt to Bacalhau recipes - proceed with care if you decide to!
Method:
Boil the potatoes with their skins on until cooked through, then chop and crush.
Add the rest of the ingredients and mix well.
Using 2 dessert spoons, shape small balls of the mix and fry in olive oil until golden brown.
Chef Peter is Swiss, he lives and works in Norway and everywhere he goes, he takes a keen interest in local dishes. During his visit to Portugal in 2008, he took the traditional Portuguese ingredient of Bacalhau - dried salt cod - to create three superb recipes for us. So here is.............
200g potatoes
good chunks of fish give the best results. The shop will always cut the salt cod into smaller pieces for you, if they have not already done so. The dried salt cod needs to soak in water for at least 24 hours to fully rehydrate, with the water being changed 3 or even 4 times to remove salt during that time. So, plan ahead and start this process in good time. Prepare the now wet fish by trimming away all bone and skin and cutting into the piece size required by the recipe. It is not usually necessary to add any salt to Bacalhau recipes - proceed with care if you decide to!
Serving suggestion:
