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Salt cod puffs with mojo verde

Australian Gourmet Traveller Spanish tapas recipe for salt cod puffs with mojo verde.

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
  • 45 mins cooking plus soaking
Salt cod puffs with mojo verde
Salt cod puffs with mojo verde

If the cod has been heavily salted, it may need extra soaking. You’ll need to begin this recipe a day ahead.

Ingredients

  • 500 ml (2 cups) milk
  • 2 fresh bay leaves
  • 500 gm salt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 75 gm (½ cup) plain flour, sifted
  • ½ lemon, finely grated rind only
  • ½ tsp ground cumin
  • 3 eggs
  • For deep-frying: vegetable oil
Mojo verde
  • 185 ml (¾ cup) extra-virgin olive oil
  • 3 green habanero chillies, seeds removed, finely chopped
  • 2 spring onions, white part only, finely chopped
  • 2 small garlic cloves, finely chopped
  • 1 tsp white wine vinegar
  • ¼ tsp each of ground cumin and coriander

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
  • 4
    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.

Notes

Drink Suggestion: Asturian sidra (cider). Drink suggestion by Max Allen

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  • Author: Lisa Featherby