Preparation

desalt the cod well in advance. if the batch is not too thick, 48 hours changing the water many times. It is good to keep the cod in the refrigerator.

cook the desalted cod. remove any pimples and skin.

peel and cook the potatoes.

shred the cod very well on a dish towel.

turn the potatoes into a puree.

place the cod and mashed potatoes in a bowl. add the chopped onion, port wine and parsley. season with nutmeg, salt and pepper.

mix the preparation with your hands and place the eggs, one by one until you get a homogeneous mass. the amount will depend on the size of the eggs.

shape the dumplings with your hands and fry in plenty of hot olive oil.

Ingredients

  • 250 grams of cod
  • 200 grams of potato
  • ½ finely chopped onion
  • 1 generous tablespoon of chopped parsley
  • 1 small glass of port wine
  • 3 or 4 eggs
  • freshly grated nutmeg
  • salt and pepper.