Buñuelos de Bacalao with Romesco Sauce

Ingredients

• 1 lb (450g) salted cod fish, soaked and desalted 1 lb (450g) salted cod fish, soaked and desalted
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Vegetable oil, for frying Vegetable oil, for frying
• For the Romesco sauce: For the Romesco sauce:
• 1 roasted red bell pepper, peeled and seeded 1 roasted red bell pepper, peeled and seeded
• 1/4 cup (30g) almonds, toasted 1/4 cup (30g) almonds, toasted
• 1/4 cup (30g) hazelnuts, toasted 1/4 cup (30g) hazelnuts, toasted
• 2 cloves garlic 2 cloves garlic
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the soaked and desalted cod fish and cook for 10 minutes. Drain and let it cool. Remove any skin and bones, then flake the fish into small pieces.
2. 2.
   In a mixing bowl, combine the flour, baking powder, paprika, cayenne pepper, minced garlic, milk, and water. Stir until a smooth batter forms.
3. 3.
   Add the flaked cod fish and chopped parsley to the batter. Mix well to ensure the fish is evenly coated.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Using a spoon or your hands, drop small portions of the cod fish batter into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the fritters from the oil and drain on a paper towel-lined plate.
6. 6.
   For the Romesco sauce, combine the roasted red bell pepper, almonds, hazelnuts, garlic, tomato paste, red wine vinegar, and olive oil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
7. 7.
   Serve the Buñuelos de Bacalao hot with the Romesco sauce on the side.

Treat your ingredients with care...

• Salted cod fish — Soaking the cod fish in water for at least 24 hours, changing the water several times, will help remove excess salt and rehydrate the fish.
• Roasted red bell pepper — You can roast the bell pepper over an open flame or under the broiler until the skin is charred. Place it in a sealed plastic bag for a few minutes, then peel off the skin.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the batter.
• Serve the Buñuelos de Bacalao as a tapas dish or as a main course with a side of salad.
• If you prefer a milder Romesco sauce, reduce the amount of garlic used.
• Make sure the oil is hot enough before frying the fritters to ensure a crispy exterior.
• Leftover Romesco sauce can be stored in the refrigerator for up to a week and used as a dip or spread for other dishes.

Serving advice

Serve the Buñuelos de Bacalao as a starter or appetizer at your next gathering. Arrange them on a platter with a bowl of Romesco sauce in the center for dipping.

Presentation advice

Garnish the Buñuelos de Bacalao with a sprinkle of fresh parsley or a drizzle of olive oil for an elegant touch. Serve them on a rustic wooden board or a colorful plate to showcase their golden color.