Bacalhau Portuguese Fish Cakes

 
Naturally Gluten-Free Meals

Bacalhau

Portuguese Fish Cakes

Gluten-Free traditional fish cakes from Portugal. Torpedo-shaped fish cakes prepared with salt cod, mashed potatoes, egg, onion and parsley.
 
INGREDIENTS
1.5 lb Salt Cod Fish
1.5 lb Russet Potatoes
1 ½ Cup Onion, finely chopped
1 Cup Parsley, chopped
¼ Cup Garlic, finely chopped
2 Eggs, lightly beaten
 
Vegetable Oil, for deep frying
Lemons, sliced
 
INSTRUCTIONS
Prepare the salt cod a day or two before making the fish cakes. In the refrigerator, soak the salt cod in cold water for 24-48 hours and change the water each evening, and again in the morning.
 
Peel and cut potatoes for boiling, place them into a large pot and cover with water. Chop the parsley, the onion, and the garlic very finely. Boil the potatoes until done, about 30 minutes. To test for doneness, pierce a potato with a sharp knife and lift up out of the water. If the potato falls off easily, they’re done. Pour the potatoes in a large strainer or colander and allow to cool.
 
If you can save the potato water, simply reuse that. If not refill the pot with fresh water and add the salt cod. Bring to a boil, then reduce the heat to a soft boil to cook for about 8 minutes. The cod will begin to fall apart when it’s done.
 
Move the cooled potatoes to a large bowl or mixer for mashing. Add the chopped onion, parsley and garlic to the potatoes, don’t mix yet. Pour the cod in the strainer and allow to cool. Once cool to the touch, begin to remove the skin and bones from the fish. Work one fish at a time while crumbling in your fingers, careful to check for bones. Mash the potatoes, chopped items, eggs, and cod together with a potato masher or mixer, to achieve a rough mash, not smooth or creamy.
 
Using a small/medium scoop or two tablespoons scoop the mash and shape into a torpedo shape.  Fry the fish cakes until golden brown. Drain on a plate lined with paper towel. Serve hot, warm or chilled, with a few wedges of lemon.
 
Note:    Russet potatoes work best because they tend to be dry. Too much moisture in the final mix with cause bubble-up issues when frying.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet and Sour Sauce

Naturally Gluten-Free Sauces

SWEET & SOUR SAUCE

 
INGREDIENTS
 
3 Cups Tomato Puree
¾ Cup Pineapple Juice, unsweetened
1/3 Cup Honey
1/3 Cup Coconut Aminos
¼ Cup Tomato Paste
2 Tbl Apple Cider Vinegar
2 Tbl Dijon Mustard
1 ½ Tsp Salt
½ Tsp Ginger,
½ Tsp Onion Powder
 
DIRECTIONS
Glass Storage Container
 
In a small pot, over medium-high heat, add all ingredients and whisk to combine.  Once mixture begins to boil, reduce heat to low, and cook for 10-15 minutes stirring occasionally, while the sauce thickens. Once the sauce is thick, remove from the heat and allow cooling.
 
Store Sweet & Sour Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Grandma's Sunday Soup, Vintage Recipe

Naturally Gluten-Free Meals

GRANDMA’S SUNDAY SOUP

100 Year Old Vintage Recipe 

Makes 6 servings

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and serve while still warm. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida