Tuesday, March 18, 2014

Bolinhos de Bacalhau- Codfish Bites- Brazilian Food Recipes

 

Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and there are species suggested to belong to genus Gadus that are not called cod (the Alaska pollock).

cod fish recipe

The two most important species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low salinity, non-migratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Some fish that do not have "cod" in their names are sometimes sold as cod. Haddock and whiting belong in the same family, the Gadidae, as cod.

Haddock Melanogrammus aeglefinus
Whiting Merlangius merlangus

Cod is popular as a food with a mild flavor and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod's soft liver can be tinned (canned) and eaten. It is an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod is mainly consumed in Portugal, Spain, Italy and Brazil. Cod flesh is white, moist, and flaky when cooked.

Like Christmas itself, these delicious holiday appetizers came to Brazil with the Portuguese, and these appetizers remain a local favorite.

bolinhos-de-bacalhau-codfish-bites-brazilian-food-recipes
  
Preparation time: 1 hour (plus overnight soaking time and 30 minutes refrigeration)
Cooking time: 1 hour
Makes 20 to 24 bolinhos

INGREDIENTS:

3/4 lb. boneless, skinned salt cod fillets
2 small new potatoes, washed and peeled
1 small onion, minced
1 tbsp. fresh parsley, minced
1\2 tsp. salt
1\2 tsp. pepper
2 eggs, separated
1 to 2 tbsp. all-purpose flour
vegetable oil for deep-frying
malagueta pepper sauce (optional)


PROCEDURE:

1. Place salt cod in a dish with enough water to cover. Cover dish with plastic wrap and refrigerate 8 hours, or overnight.

2. If you have time, change water once or twice during soaking.

3. When fish is nearly done soaking, cut the potatoes into halves and place in a stockpot with enough water to cover by 1 inch. Bring to a boil and cook 20 minutes, or until tender. Remove from heat and let cool.

4. Meanwhile, drain cod, rinse well, and place in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes, or until fish is tender. Remove from heat.

5. When fish is cool, carefully remove the bones and skin. Chop fish into roughly 1/2-inch pieces.

6. Mash potatoes with a fork or potato masher and place in a large mixing bowl. Add cod, onion, parsley, salt, and pepper. Beat egg yolks in a small bowl and add to codfish mixture. Stir to combine. If mixture is runny, add 1 to 2 tbsp. flour and mix well.

7. In a small bowl, beat egg whites for about 5 or 6 minutes, or until stiff. Fold whites into codfish mixture. Cover mixture and refrigerate for 30 minutes.

8. Form codfish mixture into small balls, about 1 to 1/2 inches in diameter. Pour about 2 inches of oil into a deep kettle or frying pan. Heat to 350˚F, or until a drop of water flicked into the pan jumps out.

9. Use a slotted spoon to place 4 or 5 balls into the oil. Fry for 3 to 5 minutes, or until golden brown all over. Remove from oil and drain on paper towels.

10. Serve hot, with malagueta pepper sauce for dipping, if desired.


Quick Cooking Tips:

Look for salt cod in the seafood department of your local grocery store or at Latin American markets. If you cannot find boneless, skinless fillets, you can remove the bones and skins yourself after soaking. Use a sharp knife and a fork to peel the skin away from the flesh and use your fingers to remove the bone.


If you like this recipe, you will definitely like this delicious Brazilian recipe... Moqueca de Peixe- Fish Stew- Brazilian Food Recipes

Want more healthy fish recipes, click this...Fish Recipes


CALORIE COUNTER: Cod Fish Fillet

Cod, Atlantic
Cooked
cod, fish, seafood, cod fish, dinner

B+ Grade
189 Calories

Nutrition Facts
Serving Size 1 fillet (180 g)
Per Serving %

Daily Value
Calories 189

Calories from Fat 14

Total Fat 1.5g
2%
Saturated Fat 0.3g
2%
Polyunsaturated Fat 0.5g Monounsaturated Fat 0.2g

Cholesterol 99mg
33%
Sodium 140mg
6%
Potassium 439mg
13%
Carbohydrates 0.0g
0%
Dietary Fiber 0.0g
0%
Sugars 0.0g

Protein 41.1g

Vitamin A
2%
Vitamin C
3%
Calcium
3%
Iron
5%

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