recipe for Albondigas de Bacalao has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Try this version of Spanish meatballs using salt cod
bacalao as the main ingredient. "Albondigas de
bacalao" are similar to salt cod fritters but are
made using breadcrumbs and also slightly different ingredients.
This typical Spanish seafood dish is great in the summer,
served with salad, fresh bread and olive oil. Bacalao
is salted cod which needs to be soaked and produces
a lovely Mediterranean flavour hence the popularity
of this dish in Spain.
for Albondigas de Bacalao
½ kilo salt
2 medium sized floury potatoes
200ml whole milk
1 medium white onion
Juice from ½ lemon
Handful fresh parsley, chopped
Olive oil - enough for frying
Lemon wedges to serve (optional)
*I used the prepared packs of breadcrumbs with
garlic and parsley but you can use plain breadcrumbs,
simply whizz three or four slices of stale white bread
in a food processor until they resemble breadcrumbs.
to make Albondigas de Bacalao
day before, cut the salt cod into pieces and place
into a large pot and cover with water.
in the fridge for 24 hours, changing the water 2 -
out the water from the pot, rinse the fish a final
time and pat dry. Place on a plate.
and cut the potatoes into big chunks and boil until
soft and tender, about 24-35 minutes.
mash and set aside.
chop the onions. Heat 1-2 tablespoons of olive oil
in a large frying pan and sauté the onions
without allowing them to turn brown for about five
minutes. Add the milk and the cod pieces and simmer
for about 10 minutes on a low heat.
the fish from the pan with a slotted spoon, set aside
on a plate and allow to cool a little.
the fish is cool enough to touch, break it into pieces,
removing the skin and bones.
the potatoes into a large mixing bowl and add the
fish, the onions from the pan, parsley, lemon juice,
one egg and a little olive oil. Mash and mix the ingredients
together so they combine well and resemble mashed
potato. (If it is too thick, add a little milk or
if it seems a bit runny, add a little flour) Season
with a little salt if needed.
the mixture in the fridge for about half an hour until
the mixture firms up.
the mixture from the fridge and with your hands, shape
into bite sized balls (or fritters whichever you prefer)
and place the balls onto a plate.
a bowl, beat an egg and place the breadcrumbs into
each ball in a little flour, then dip in the egg and
finally roll in breadcrumbs - this is a little messy
but you will get a nice crunchy finish.
enough olive oil in a small deep frying pan to cover
the balls and when the oil is hot and smoking, add
the cod balls a few at a time and fry in batches until
crisp and golden, turning once.
on kitchen paper and serve with garlic mayonnaise
or homemade tomato salsa and serve with lemon wedges
around 15 balls
with permission of Orce