Albóndigas de bacalao – Classic Spanish Codfish Meatballs

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Albóndigas de bacalao – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Albóndigas de bacalao, or Codfish Meatballs, is a quintessential seafood dish from Spain, offering a taste of the Mediterranean in each savory bite. Traditionally enjoyed in coastal regions, these golden-brown morsels are beloved for their fragrant blend of fresh herbs and delicate codfish, enveloped in a light, crispy coating. Often served as tapas or a main dish, Albóndigas de bacalao capture the heart of Spanish culinary tradition with simplicity and elegance.

Ingredients

  • fresh codfish fillet – 1 lb / 450 g
  • stale bread – 1 cup / 60 g, crumbled
  • milk – 1/2 cup / 120 ml
  • garlic – 2 cloves, minced
  • parsley – 1/4 cup / 15 g, chopped
  • egg – 1 large
  • olive oil – 1/4 cup / 60 ml
  • flour – 1/3 cup / 50 g, for coating
  • salt – 1 tsp / 6 g
  • black pepper – 1/2 tsp / 3 g

Instructions

  1. Soak the stale bread in milk for 5 minutes, then squeeze out excess liquid.
  2. In a large bowl, combine the soaked bread, minced garlic, chopped parsley, egg, salt, and pepper. Mix well.
  3. Flake the codfish fillet and add it to the mixture. Stir until thoroughly combined.
  4. Shape the mixture into balls, about the size of a golf ball.
  5. Roll each ball lightly in flour for coating.
  6. Heat olive oil in a frying pan over medium heat. Fry the meatballs until golden brown on all sides, about 5 minutes.
  7. Drain on paper towels and serve warm.

Substitutions

  • fresh codfish fillet -> canned cod
  • stale bread -> panko breadcrumbs
  • parsley -> cilantro

Enhancements in the Next Evolution

  • Add a tomato sauce for serving.
  • Incorporate lemon zest for extra freshness.
  • Marinate codfish in garlic and herbs before usage.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

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