The Portugal, this so reserved and moderate country to seem almost shy, has in fact the richest and varied kitchen, thanks to the innumerable contamination of the colonies conquered in the centuries behind.

Country of great navigators, wetted by the Atlantic Ocean, offers the widest prescriptions catalogue to us based on fish. And the stockfish is the absolute protagonist. One tells they to have at least 365 different prescriptions to prepare the stockfish, one for each day of the year.

Between favourite mine it us are the croquettes, a true collapse for the one who loves the fish, the light fries, and all that that it is possible to combine with a good young and fresh white wine, or the perfect beer glass, better it anchors itself in company.

To prepare these croquettes is easy and asks only for a sagacity: the mixture is made rest one day to other in refrigerator, in order that it does not exfoliate ruinously during the fry.

It does not contain flour and then it is devoid of gluten fit for the coeliac ones. Tasty and delicate, like the cherries: one draws other one!



  • 500 g of potatoes boiled, deprived by the skin and crushed as for a purea. Not to cook her before making her pulp, otherwise the croquettes will result molicce.
  • 1 litre of oil of seeds of sunflower to fry the croquettes
  • 400 g of stockfish already soaked, cooked for about 10 minutes, deprived by the fish bones and unravelled.
  • 1/2 squashed clove of garlic
  • 1/2 onion trittata finemente
  • 2 spoons of extra oil vergine for the onions and herbs fried in oil
  • 1 handful of fresh parsley trittato
  • 1 beaten egg
  • Salt, pepper and walnuts muscat q.b.


To amalgamate the potatoes crushed with the stockfish together with the parsley trittato and the beaten egg. To adjust the taste muscat with the salt, the pepper and the walnut. To prepare in the meantime onions and herbs fried in oil with the oil, the onion and the garlic. To add the soffrito to the potatoes. To mix very well the compound one. With the help of two spoons with soup we will form croquettes, passing from a spoon to other to obtain the lengthened shape. We will extract about 30 croquettes it.

It is important, on the contrary fundamental, to make resting the still raw croquettes in refrigerator preferably a whole day, before proceeding with the fry. Otherwise the croquettes will exfoliate completely.

To burn in an antistuck frying pan, in abundant oil of seeds of sunflower letting her gild completely. Turn them, if necessary, with extreme sagacity. They are delicate like clouds!

Cod croquette now rather Bolinhos de bacalhau

Ingredients for 30 croquettes:

  • 500 gms of boiled potatoes, peeled and mashed as if for to puree. I give not overcook otherwise the croquette will be soft.
  • 1 litre of sunflower seeds oil, to fry the croquette.
  • 400 gms of cod already soaked and cooked for 10 minutes deprived of bones and frayed.
  • 1/2 garlic clove squashed.
  • 1/2 onion finely chopped.
  • 2 tablespoon of extra virgin olives oil for browning.
  • 1 handful of chopped fresh parsley.
  • 2 beaten eggs.
  • Salt and pepper to taste.


Mix the mashed potatoes with the tails together with the chopped parsley and the beaten eggs. Adjust the taste with salt, pepper, and nutmeg. Meanwhile, prelooks to sauce with oil, onion, and garlic. Add the sautée potatoes. Mix the mixture very well. With the help of two tablespoons, we will form croquettes, passing from one spoon to another to obtain the elongated shape. We will get about 30 croquettes.

It is important, indeed fundamental, to rest the croquettes still raw in the refrigerator preferably to whole day, before proceeding with the frying. Otherwise, the croquettes will flake completely.

Fry in on to non-stick bread, in plenty of sunflower oil and let them brown completely. Turn them over, if necessary, with extreme my dear friends. They altars as delicate as clouds!

Bolinhos de bacalhau



  • 500 g de batatas cozidas, sem falls and amassadas com um garfo chest of drawers um puree. Nao cozinhe demais as batatas, if nao os bolinhos vao ficar moles.
  • 1 litre de seeds oil de girassol drives fritar os bolinhos.
  • 400 g of baccalhau dessalgado, cozido and desfiado.
  • 1/2 tooth de alho batido
  • 1/2 cebola cortada miudinha
  • 2 colheres de azeite drives refogar
  • 1 macinho de salsinha green
  • 1 egg bem batido
  • Sal. it peppers that I give reino moìda and noz moscada.


To mix muito bem as patatas em puree com or bacalhau, to salsinha and or egg batido. Ajuste de sal, adicionando to pimenta and to noz moscada. To prepare enquanto I hoist um refogado delicado jogando primeiro to cebola, deixando ficar shining through, and logotype depois or alho. Junte or refogado ao composed de batatas and bacalhau and mixtures muito bem. Com to ajuda de duas colheres de makes drowsy faremos os nossos bolinhos, passing um pouco from mass de uma colher it drives outra, obtendo assim to shape ligeiramente alungada. Faremos maize ou menos 30 bolinhos.

It is muito it matter, alias, fundamental, deixar repousar os bolinhos na geladeira to put um gives inteiro antes de fritar. Sò assim to mass poderà ficar signatures and nao desmanchar lasting to fritura.

Antiagreed Frite em panela com enough oleo de seeds de girassol. Vire os bolinhos if to specify, decorates que doure uniformly to put todos os lados, com muito cuidado. Sao delicados chest of drawers nuvens!


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