Cod balls
14 January 2021Salted cod 1kg | egg 500ml | bread 2 bars (1/4) | pine nuts 100g | parsley 1 bunch | olive oil eq
Boil the salted cod, preserve the water and pinch the meat.
Pinch the bread to crumbs.
Chop the parsley.
Mix everything and quenelle it with 2 spoons.
Fry the balls in olive oil and preserve it.
They are ready to eat, but traditionally, you cook them into a stew made with the salted cod water (check the salt), some chick peas, potato, red peppers, onion and saffron, all boiled slowly so the balls soak the broth.