Croquetas de Bacalao

This is a very simple recipe but relies on getting hold of some salted cod"Bacalao". I get mine from Northern Rivers seafood. I recommend you take the bones and skin off the cod before cooking.

INGREDIENTS

1 KG SALTED COD (soaked in water overnight)

400 GR SEBAGO POTATOES (or any other potato good for mashing)

1 X FENNEL (diced, small)

4 x BROWN ONIONS (diced, small)

COUPLE OF EGGS

BREAD CRUMBS


METHOD

Start by making a sofrito with fennel and onions with some olive oil and salt until copper color —be patient with this as it can take some time,

Give the cod a good rinse, take bones and skin out, place it in a pot alongside the fennel tops, a brown onion cut in half, and a bay leaf.

Cover with milk and bring to the boil, then reduce heat and check after 10 minutes or until tender; it shouldn't take very long.

Peel and steam the potatoes, then mash and combine well with the cod and onion-fennel sofrito mix, check seasoning, then shape croquetas of about 40 gr each.

Pass them through egg wash, then crumb and fry if possible with extra virgin olive oil.

We served our croquetas with mayonnaise, using our chicken’s eggs and some young garlic from Forest Farm.

Enjoy!