If the cod has been heavily salted, it may need extra soaking. You’ll need to begin this recipe a day ahead.
- 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
- 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
- 1Bring 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.
- 2Bring 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.
- 3For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
- 4Preheat 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.
Drink Suggestion: Asturian sidra (cider). Drink suggestion by Max Allen