Name: Salt Cod Croquetas (Croquetas de bacalao)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 heaped teaspoon plain flour 750 ml sunflower oil for deep-frying; 1 lemon, quartered; sea salt and black pepper; 2 bay leaves, preferably fresh; ½ medium onion; 600 ml milk; 1 large bunch fresh flat-leaf parsley, roughly chopped; 350 g potatoes, peeled and quartered; 1 dessertspoon finely grated onion; 225 g salt cod, soaked for 24 hours in cold water in the fridge

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

These delectable croquetas are guaranteed to convert those not sure of the merits of salt cod. We eat these with alioli and/or sweet tomato sauce. They are also good, eaten cold, on a picnic.

Ingredients

225 g salt cod, soaked for 24 hours in cold water in the fridge
600 ml milk
2

Method

While the salt cod is soaking, change the water two or three times. Drain the salt cod and place in a saucepan with the milk, bay leaves and onion half, and bring to the boil. Turn down the heat and simmer very gently for 4 minutes until the fish flakes easily (salt cod will stay more juicy and tender if cooked gently). With a slotted spoon, remove the salt cod and put into a bowl. Carefully pu

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Ingredients

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