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Manzanilla olives stuffed with anchovies create a combination that is simply irresistible. 'Extra' Quality, size 180/200 (Extra-Large), stuffed with 6g anchovy.
Size: 12.3oz/350g net, 5.3oz/150g drained
Origin: Alicante, Spain
OL017
$4.75
Recipe - Albondigas de Bacalao (Cod Balls)
Ingredients
4 ounces Cod, cooked & flaked
2 small Potatoes, peeled & mashed
1 Garlic Clove, minced
1 tablespoon Fresh Flat Leaf Parsley, chopped
2 tablespoons Water
1/4 teaspoon Mediterranean Sea Salt
1/4 teaspoon Pepper
1 Egg
1 tablespoon water
2 tablespoons Flour
Oil for Frying
Prep Time/ Cook Time
10 minutes preparation, 12 minutes on the stovetop
Recipe Size
Serves 4
Basic Instructions
Add the flaked cod and mashed potatoes to a mixing bowl. Stir in the garlic, parsley, salt, and pepper, adding 2 tablespoons water as needed. Roll into small balls, cover and refrigerate for two hours. Heat the oil in a deep pan. Next, mix the egg and 1 tablespoon water in a small bowl and set aside. Pour the flour in a shallow bowl and set aside. Dip the chilled cod balls in the egg wash and then coat with the flour. Cook the coated cod balls, in batches, for about 4 minutes or until golden brown. Skewer the cooked cod balls with toothpicks and serve with plenty of alioli. They also make great additions to soups and stews. Buen Provecho!
Buy everything that you need for this recipe with one click:
Add With One Click: Mediterranean Sea Salt, Pepper, and Olive Oil
Buy individual products that you'll need to make this recipe:
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Set of 2 pre-filled wear-resistant grinders containing gourmet coarse salt with herbs, along side pure telicherry peppercorns.
Size: 4oz/115g net
Origin: Barcelona, Spain
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We most recommend this oil for using in paella recipes because of the great quality at a great price. Slightly piquant and peppery, and perfect for every day use.
Size: 8.5fl.oz/250mL
Origin: Toledo, Spain
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