8oz (225g) salt cod, soaked in several
changes of cold water in the refrigerator
for 24 hours (or use skinless, boneless
cod fillet)
2 cups milk
2 bay leaves
1 large, all-purpose potato, about 10oz
(300g), peeled and cut into large chunks
1 shallot, peeled and finely grated
1 tbsp flour
1 bunch flat-leaf parsley, coarsely chopped
½ tsp pimentón or good-quality paprika
sunflower oil for deep frying
salt and freshly ground black pepper
tomato sauce or salsa for serving
1Drain the salt cod and rinse well. Place in a saucepan with the milk and
bay leaves. Slowly bring to a boil, and simmer gently for 4–5 minutes. Using
a slotted spoon, transfer the cod from the pan to a large bowl, then put the
potato chunks into the same saucepan. Add water to cover if necessary, and
simmer for 15–20 minutes or until tender.
2Meanwhile, shred the cooked salt cod with your fingers, and add to a bowl
with the shallot, flour, three-quarters of the parsley, and pimentón. Drain the
potatoes well, and add to the cod mixture. Toss to mix. Use a potato masher to
mash everything together; the mixture can be quite coarse. Taste and season
with salt and pepper if necessary. The mixture should be salty and sweet, with a
warmth from the pimentón and black pepper. Scoop out spoonfuls of the mixture,
form roughly into bite-size oval shapes, and place on a floured baking sheet.
3In a large, heavy saucepan, heat oil to a depth of about 1½in (3cm) over
medium-high heat for 5 minutes until shimmering, or until a small amount
of the croquette mixture turns golden in about 45 seconds. Working in batches
as needed, carefully lower 6 croquettes into the oil, one by one, using a slotted
spoon. As soon as they turn golden on all sides (3–4 minutes), remove with the
slotted spoon and drain on paper towels, keeping them warm while you fry the
remaining croquettes in the same manner. Serve at once with generous spoonfuls
of tomato dipping sauce or salsa.
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