Bolinhos De Bacalhau – Stockfish Dumplings

Soak the stockfish in cold water for 24 hours, renewing the water a few times. Put the fish in a saucepan, pour boiling water over it and cook for 10 minutes. Take it out, remove the skin and bones, cut it into small pieces and put it through a meat grinder. Make the potatoes in the peel, peel and grind.

Peel the onion and garlic clove, chop them finely and put them in a large enough bowl with the potato, parsley, spice and stockfish puree and mix well. Gradually fold in the eggs and season well with salt and freshly ground pepper. Using two tablespoons, each previously dipped in cold water, cut egg-shaped dumplings from the dough and fry them in hot oil. Serve the dumplings cooled as petiscos (as an aperitif) or warm with leaf salad as a main course.

Tip: Always use aromatic spices to refine your dishes!

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