Sunday, 23 February 2014

Fritas de bacalao with all i oli

sorry we haven´t updated the blog so much lately, we have been a bit busy and cooking a lot!! we have many recipes that will come soon; moose, beans, rabbit, cod ...

Today we are going to post a recipe I learned from Rick Stein in his documentary about Spain. To be honest I didn´t try this dish before, but it was a good idea, he call it fritas de bacalao (chips of cod). And it was an easy way to make something similar to buñuelos.

Just a quick intro, salted cod is hugely common all around Spain, but mostly it comes from Iceland and Norway!


  • 3 tbsp flour
  • 2 medium potatoes
  • 3dl water
  • 2 eggs
  • 250g salted cod
  • parsley
  • garlic
  • salt 
  • pepper


If you have bought the salted cod you have to rehydrate the cod for 24h. For that you will clean the cod with abundant water to rinse away all the salt. You will keep the cod in water in the fridge for at least 24h, changing it every 8-12h, this varies depending on the thickness of the cod and the temperature of the fridge. You have to taste if the salt level is correct, keeping in mind that when you cook it will increase naturally.

In a pot, place the cod filet with cold water and place to low-medium heat. when the water start to be warm, around 75°C remove the cod, it should break easily.

In the water of the cod boiled, cook 2 medium potatoes, you can slice them so to cook faster.
Now, you have to taste the cod, if it tastes too strong discard the water, if not keep it for the next step.
In a sauce pan add 3 dl of water or water from cooking the cod and the flour, stir till an homogeneous mix is achieved. Add a bit of olive oil, couple of chopped garlic nails, 2 eggs and the potatoes mashed and the cod which you have broken with your fingers.
Stir all together in medium fire till it thickens. Chop some parsley and give it a last stir and let the mixture cool down.

When it is cool you can make little balls and deep fry them in olive oil, or if you don´t have a frier, in a pan with a bit of olive oil will do.

Here there is the original recipe from Rick Stein:

Things I do different:
  • I slight cook the cod and I give it a slow cook
  • I don´t add so much eggs, but more potato
  • I don´t boil the cod with the skin, I removed it and eat it fried with a bit of flour, amazing
For serving a bit of all i oli is perfect!
Hope you like it!
Mr South

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