Brazilian Codfish Balls Recipe | Ingrid Hoffmann
Skill Level: Intermediate
Makes: 12 codfish balls
Nutrition per serving (serving size: 1/12 of recipe): Calories: 142 | Total Fat: 2g | Saturated Fat: 0g | Carbohydrates: 18g | Dietary Fiber: 1g | Sugars: 1g | Protein: 14g | Cholesterol: 47mg | Sodium: 494mg
Total Time: 5 hours 15 minutes
Prep Time: 25 minutes
Rest Time: 4 hours
Cook Time: 50 minutes
Ingredients
- 1 pound russet potatoes (about 2-3 medium), peeled and chopped into pieces
- 3 cups clam juice (or substitute with fish or shrimp broth)
- 1 medium yellow onion, cut into quarters
- 1 bay leaf
- 1 pound cod fillets, cut into big pieces
- 2 large eggs, beaten
- 3 tablespoons fresh cilantro leaves, finely chopped (plus extra for garnish)
- 1 teaspoon green hot sauce (like Tabasco)
- 1 teaspoon salt
- 1 cup seasoned dry bread crumbs
Instructions
- Place potatoes in a saucepan and cover with clam juice. Bring to a boil over medium heat, cooking until tender enough to pierce with a fork, about 20 minutes. Lift potatoes out with a slotted spoon and transfer to a bowl. Add onion and bay leaf to the simmering liquid; cook for 3 minutes. While still warm, mash potatoes with a masher and set aside. Drop cod into the cooking liquid and poach until opaque, about 3 minutes. Drain fish, then mash into the potato mixture.
- Into the bowl with mashed potato and cod, mix in eggs, cilantro, hot sauce, and salt. Stir well to combine. Wrap bowl with plastic and refrigerate until cooled and firm, at least 4 hours or overnight for best results.
- Preheat oven to 400F. Lightly coat a baking pan with nonstick spray. Spread bread crumbs on a plate.
- Scoop chilled mixture with an ice cream scoop to form 2-inch balls. Roll each in bread crumbs to coat. Arrange on baking pan and lightly spray tops with cooking spray. Bake until golden brown and crisp, 20-25 minutes. Serve on a platter with cilantro scattered on top.
