Pasteis de Bacalhau (Cod fish fritters)

Pasteis de Bacalhau are one of the most popular foods in traditional portuguese cuisine. Pasteis de Bacalhau ( Cod Fritters), are usually eaten as a snack or an appetizer. they are made with salted cod, potato, onion and lots of parsley, and if that didn't convince you yet… its fried!

These very popular fritters are seen and sold in every cafe around portugal, and even the portuguese cafes in the united states!

While it might be easier to buy some, nothing beats homemade Pasteis de Bacalhau! They are very simple to make and i promise it's worth dealing with the smell of cod fish for a few days..

Pasteis de Bacalhau can be eaten as an accompaniment to a delicious plate of rice, like this one.

Pasteis de Bacalhau 1
Pasteis de Bacalhau 2
Pasteis de Bacalhau 3
Pasteis de Bacalhau 4
Pasteis de Bacalhau

Ingredients

  • 20 oz. (600 g) salted cod fish

  • 30 oz. (800 g) potatoes

  • 4 medium eggs, seperated

  • ¼ cup (100ml) olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 pinch nutmeg

  • ½ cup chopped parsley

  • salt & pepper

  • Vegetable Oil for frying

Recipe

  1. In a bowl, cover the salted cod with cold water, and let it soak for 2 days, changing the water every 8 hours (about 4/5 times)

  2. Boil the potatoes in water with salt for about 20/ 25 minutes, drain and mash them well.

  3. In another pot, boil the cod until tender. Drain, let it cool and flake as small as you can with your hands, making sure all skin and bones are removed.

  4. On a large saucepan, sauté the onions and garlic in a little olive oil, just to sweat the onions, add the flaked cod and let it simmer for about 5 minutes, mixing it occasionally.

  5. Then add the mashed potatoes, nutmeg, parsley and mix it well. Check seasoning, add pepper & salt if needed. Add the yolks one by one.

  6. Beat the egg whites and add them to the potatoes / cod mixture and mix it well.

  7. Pour the oil in a deep heavy skillet or pot and place it on high heat.

  8. Dip 2 tablespoons into oil and shape the pasteis using 2 spoons as if you were making quenelles (egg shape). The mixture will be quite soft. (At this point you can freeze them up to a month.)

  9. Add the pasteis one by one, turning them over until golden brown about 2/3 minutes

  10. When done, remove and place them on a plate with a paper towel to drain any excess of oil.

  11. Makes about 25/30 pasteis

Herbed Roasted Chicken

Roasting a whole chicken may seem a little daunting , but this recipe from the Barefoot Contessa will take all your fears away!

I adapted Ina’s herbed roasted chicken by adding BUTTER! I mixed the butter with the herbs and rubbed it under and over the chicken. its cooked on top of thick country bread slices. The juices of the chicken soak into the bread and creates a beautiful dark, crusty and caramelized bread, that is also great to make croutons for a salad, or if you’re like me, eat it by itself. 

What I like most about this recipe is how easy it is to adapt, the herbs and lemon in this dish can be substituted for whatever flavor combination you prefer.

 
Herbed Roasted Chicken 1
Herbed Roasted Chicken

Ingredients

  • 1 whole chicken (4-4 ½ lb.)

  • ½ stick of softened butter

  • 4 sprigs of thyme

  • 2 large garlic cloves, smashed flat

  • 1 lemon, quartered

  • 2 tsp. sea salt, plus extra for serving

  • 1/2 tsp. ground pepper

  • 3 to 4 slice of country bread ( ¾-inch-thick)

  • Olive oil

Recipe

  1. First, preheat oven to 500 degrees F and position rack on the lower third rack in the oven.

  2. In a small bowl, mix the butter, herbs and salt and pepper.

  3. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Pat the chicken dry and rub the butter over and under the chicken skin. Place the quartered lemon in the cavity. Season generously with salt and pepper. Let sit for 20 minutes.

  4. While the chicken sits, prepare the cast iron pan. Cut thick slices of bread, (3/4-inch-thick). Place the slices in the cast iron pan.

  5. Place the chicken breast side up on the bread and brush lightly with olive oil and season with salt and pepper. Tuck the wings under the body.

  6. Let the chicken roast for 30 minutes then flip the chicken over and cook for another 15-20 minutes, or until the internal temperature of the breast is at 165 F, and the thighs are around 170 F.

  7. Once the chicken is done, remove from oven, cover with aluminum foil and let the chicken rest for 30 minutes. ( It is important to allow the chicken rest to ensure a juicy chicken. The chicken will still be hot)

  8. When 30 minutes are up, remove the chicken from pan and carve how you desire. The bread will be very toasted, even burnt but that is supposed to happen as it has socken up all the juices of the chicken, and caramelized.

Adapted from Barefoot Contessa