500 ml(2 cups) milk2fresh bay leaves500 gmsalt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds80 ml(1/3 cup) extra-virgin olive oil75 gm(½ cup) plain flour, sifted½lemon, finely grated rind only½ tspground cumin3eggsFor deep-frying:vegetable oilMojo verde185 ml(¾ cup) extra-virgin olive oil3green habanero chillies, seeds removed, finely chopped2spring onions, white part only, finely chopped2small garlic cloves, finely chopped1 tspwhite wine vinegar¼ tspeach of ground cumin and coriander
Bring milk and bay leaves to a simmer in a pan over low-medium heat. Add cod and cook until tender (8-10 minutes). Drain, discard bay leaves and milk, then flake cod, discarding bones. Process in a food processor until finely shredded and set aside.
Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 minutes). Remove from heat, add eggs one at a time, beating well between each addition. Add salt cod, mix to combine and set aside.
For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
Preheat vegetable oil in a deep-fryer or large deep saucepan to 190C. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8-10 minutes). Makes about 20. Serve with mojo verde.