Tuesday, September 02, 2014
Recipe: "Bunyols de Bacallà (Salt Cod Fritters)" from "Catalan Cuisine" by Colman Andrews
Status: Made once. The recipe makes about five 1-cup sized servings (about 5 cups of the puree), depending on the size of the potatoes.
Recommendation: Use a large mortar and pestle to mash the cooked salt cod into a fibrous pulp, since "most of the fish must be broken down to individual fibers to achieve the fluffy texture prized in brandade" though it is okay to leave some bits of cod intact for flavor and texture if it is tender [from "House Salt Cod Brandade" in "The Zuni Cafe Cookbook" by Judy Rodgers].