Salt cod croquettes with spicy tomato sauce

Gourmet~Traveller

Cuisine: Spanish

Serves: 4

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Salt cod croquettes with spicy tomato sauce

By Andy Harris

Ingredients

250 g salt cod, soaked overnight in cold water, changing water a few times if possible
2 fresh bay leaves
800 g potatoes, boiled and mashed
2 eggs, beaten
2 tbsp finely chopped flat-leaf parsley
1 clove garlic, diced
For dusting: plain flour
For frying: olive oil

2 tbsp olive oil
250 ml tomato passata
1 tsp chilli flakes

Preparation method

Serves 4

This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.

For spicy tomato sauce, heat oil in a saucepan over medium heat. Add tomato passata, chilli flakes and season generously with sea salt and freshly ground black pepper. Simmer for 20 minutes or until sauce reduces and thickens.

Place salt cod in a medium saucepan with bay leaves. Cover with water, bring to the boil over medium heat then simmer over low heat for 30 minutes or until tender. Drain, transfer to a bowl. When cool, remove any bones and skin, and shred fish into another bowl. Add potato, egg, parsley, garlic and freshly ground black pepper, mix well. Form into croquettes and transfer to refrigerator for 30 minutes. Lightly coat each croquette in flour.

Heat oil in a large frying pan over medium heat, add crocquettes and cook in batches for 8-20 minutes, turning occasionally, until golden brown. Drain on kitchen paper then transfer to a serving plate and serve with spicy tomato sauce.

Also in this section

Coda alla vaccinara (slaughtermen's braised oxtail)

Salt cod fritters

Cod with witlof

Smoked cod and broccoli curry

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