brazilian codfish balls

  • 1 lb. cod (cut in chunks)
  • 2 cups fish or shrimp bouillon or stock
  • 1 medium onion (chopped)
  • 1 bay leaf
  • 2 cups mashed potatoes
  • 2 beaten eggs
  • 3 tablespoons finely chopped cilantro
  • 1½ teaspoons green Tabasco
  • 1 teaspoon salt
  • 1 cup seasoned bread crumbs
  1. In a medium saucepan, boil the fish bouillon with the onion and the bay leaf. Let it simmer for 3 minutes. Add the codfish and simmer for 3 minutes.
  2. Drain the fish and put it in a medium bowl, discarding the onion and bay leaf. Add the mashed potatoes, the beaten eggs, the salt, the Tabasco and the chopped cilantro. Mix well and chill four hours or overnight, until completely cooled and firm.
  3. Preheat oven to 375 degrees.
  4. Roll chilled mixture into 2-inch balls. Roll each ball in bread crumbs, then place on a lightly greased cookie sheet. Bake for 20-25 minutes, until browned. If you like a crunchier coating, give the tops of fish balls a very light dose of cooking spray before baking
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