Cod (bacalao) is the most consumed white fish in Spain. It has beneficial nutritional properties and great versatility in the kitchen. Cod is bought and consumed fresh, frozen, smoked or salted (dried then salted); the latter being the most traditional and widespread.
When buying cod it is important to look at the country of origin. For centuries, the Atlantic banks were depleted by intensive fishing and use of trawling nets, and cod from these sources should not be consumed. Pacific banks are less impactful on the species and cod should be consumed from this source. Farmed cod with a organic certification is also an option. The Alaskan pollock is a great substitute for cod and has many similar features.
This is a great recipe for a starter or with some vegetables you can eat it as a main course.
Cod Meatballs – Albondigas de Bacalao – Spanish Recipe
- 600 g cod
- Handful of parsley
- 5 cloves of garlic
- 1 egg
- Good quality olive oil
- 2 onions
- 1 large tomato chopped
- 1 tsp of flour
Take a few pieces of boneless, skinless cod, place on baking parchment and bake in a medium oven for about 20 minutes. Once cooked cut into small chunks and let cool.
Chop parsley and a few cloves of garlic, mix with 1 raw egg then add to the chunks of cod. Knead until well blended and it becomes a smooth paste.
Make around 12 small dumplings with the dough. Heat some good olive oil in the pan and fry until they are golden, around 5 minutes. Put aside.
Make the tomato sauce. Chop the onions into small pieces and fry in the olive oil. When the onions are softened add the chopped tomato and fry for a further 5 minutes. Add a teaspoon of flour and a little water and stir. Then add the meatballs, cook on a low heat for 5 minutes until they are ready to serve.
Tip: Serve with crispy croûtons or fresh warm bread.
Godeval 2010 Valdeorras
White wine from Godello grapes. 13%. From a small region in Galicia, this little known wine is fresh, aromatic and full-bodied with a slightly bitter finish.
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