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Origin: Alicante, Spain
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Details - La Explanada Manzanilla Olives Stuffed with Anchovy - OL017

Recipe - Albondigas de Bacalao (Cod Balls)


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!

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