Name: Salt cod puffs with mojo verde
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 500 ml (2 cups) milk; 2 fresh bay leaves; 500 gm salt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds; 80 ml (1/3 cup) extra-virgin olive oil; 75 gm (½ cup) plain flour, sifted; ½ lemon, finely grated rind only; ½ tsp ground cumin; 3 eggs; For deep-frying: vegetable oil; Mojo verde; 185 ml (¾ cup) extra-virgin olive oil; 3 green habanero chillies, seeds removed, finely chopped; 2 spring onions, white part only, finely chopped; 2 small garlic cloves, finely chopped; 1 tsp white wine vinegar; ¼ tsp each of ground cumin and coriander

Salt cod puffs with mojo verde

Australian Gourmet Traveller Spanish tapas recipe for salt cod puffs with mojo verde.

Serves 6

Prep

20M

Cook

45M

Total

1H 5M

If the cod has been heavily salted, it may need extra soaking. You’ll need to begin this recipe a day ahead.

Ingredients

500 ml (2 cups) milk

2 fresh bay leaves

500 gm salt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds

80 ml (1/3 cup) extra-virgin olive oil

75 gm (½ cup) plain flour, sifted

½ lemon, finely grated rind only

½ tsp ground cumin

3 eggs

For deep-frying: vegetable oil

Mojo verde

185 ml (¾ cup) extra-virgin olive oil

3 green habanero chillies, seeds removed, finely chopped

2 spring onions, white part only, finely chopped

2 small garlic cloves, finely chopped

1 tsp white wine vinegar

¼ tsp each of ground cumin and coriander

Method

Main

1.Bring milk and bay leaves to a simmer in a pan over low-medium heat. Add cod and cook until tender (8-10 minutes). Drain, discard bay leaves and milk, then flake cod, discarding bones. Process in a food processor until finely shredded and set aside.

2.Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 minutes). Remove from heat, add eggs one at a time, beating well between each addition. Add salt cod, mix to combine and set aside.

3.For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.

4.Preheat vegetable oil in a deep-fryer or large deep saucepan to 190C. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8-10 minutes). Makes about 20. Serve with mojo verde.