|250 g||Stock Fish|
|Pepper & Salt|
Bolinhos de Bacalhau - Stock fish are Portuguese small fried potato fish nocks. Bolinhos can be eaten hot or cold. Bacalhau - Stock fish water at least 24 hours. Replace the water frequently. Then soak in milk for 12 hours. Bacalhau - Stock fish in the milk to bring to the boil. Simmer for 10 minutes at medium heat. Pour into a sieve, remove skin and bones. Fill into a cloth, squeeze out and finely grate. For the Bolinhos Pell, cook the potatoes, peel them, press them through the potato press and mix the fish with the Bacalhau stock. Finely dice the onion, chop the parsley and mix in. Season with pepper, salt and nutmeg. Stir in the eggs little by little. Cut with 2 tablespoons of dumplings. Heat the deep fryer to 180° C. Fry Bolinhos de Bacalhau light brown for 2 to 3 minutes.