Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Bolos de Bacalau à Moda Lisboa

Joann Coats

1 box salt cod

3 potatoes, diced

1 onion, finely chopped

1 tsp. parsley

Dash pepper

Dash nutmeg

3 eggs, separated

Vegetable oil for frying

Soak the fish overnight in cold water. Drain and rinse.

Put the fish and potatoes in a deep pot. Cover with cold water and cook until the potatoes are tender. Drain and mash the fish and potatoes together with the onions, parsley, pepper and nutmeg. Blend in the egg yolks.

Beat the whites until stiff, but not dry, and fold into the fish mixture.

Drop by the tablespoonful (no more than 6 or 7 at a time) into hot oil. Fry until the fish balls are brown. Keep them in a warm oven until all of the fish balls are made.

Drain on paper towels and serve warm.

Yield 15.