Cod Dreams (Sonhos de Bacalhau) Recipe
Why You Will Love This Recipe
Get ready to enjoy cod dreams (sonhos de bacalhau), a tasty Portuguese appetizer that's a hit at any gathering! These crispy, golden bites are made with tender, soaked salt cod mixed with creamy goodness and fried to perfection. Serve them with a zesty mayo dip, and your guests will be raving about them. Dive into these delicious treats and watch them disappear!
Tips for Success
• Ensure the salt cod is properly presoaked for at least 24 hours, changing the water every 8 hours, to remove excess salt; this will enhance the flavor and texture of the cod in the final dish.
• When frying the cod dreams, maintain the oil temperature around 350°F (175°C) to achieve a crispy exterior without absorbing too much oil; use a thermometer or drop a small piece of batter into the oil to test if it sizzles immediately.
• For the dip, blend the pitted black olives with the mayonnaise and garlic until smooth to create a creamier texture; this balances the flavors better and enhances the overall presentation of the dish.
Frequently Asked Questions
What can I use as a substitute for salt cod in this cod dreams (sonhos de bacalhau) recipe?
You can use fresh cod or any firm white fish as a substitute for salt cod. However, if you use fresh fish, you will need to season the mixture with more salt since fresh fish is not pre-salted. Alternatively, canned tuna can be used, but it will alter the flavor and texture.
How should I store leftover cod dreams?
Store leftover cod dreams in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to keep them crispy.
What should I do if my dough is too runny?
If your dough is too runny, add more flour gradually until you reach a thick consistency that can be spooned out and shaped. Make sure not to add too much flour at once to avoid making the dough too stiff.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the saltiness of the cod and enhances the dish's flavors.
- Chardonnay: A medium-bodied Chardonnay with a hint of oak pairs well with the richness of the butter and the creamy texture of the dip.
- Sparkling Water: The effervescence of sparkling water cleanses the palate and balances the richness of the fried cod.
- Green Tea: The earthy notes of green tea provide a refreshing contrast to the savory elements of the dish.
- Dry Vermouth: A chilled dry vermouth offers herbal notes that complement the garlic and parsley in the recipe.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- In a pot with boiling water, cook the cod for 10 minutes.
- After that time, remove the cod to a dish and keep 1/2 cup of the water you cooked the cod in.
- Once cold, remove the skin and bones from the cod and shred it.
- In a saucepan, bring the milk to a boil, the half cup of water you cooked the cod in, the lemon peel, the butter and some salt.
- Once the butter is melted, remove the lemon peel, stir in the flour and stir very well.
- When the dough is firm enough to turn into a ball, remove it and allow to cool for 10 minutes.
- Put the dough in a bowl, add 1 egg and beat.
- While beating, add the remaining eggs one by one.
- If the dough is very dry, add the 4th egg.
- Once the dough is good, add the onion, garlic, parsley and cod.
- Finally, season with a little pepper and mix everything well into the dough.
- Remove spoonfuls of the dough and fry in hot oil.
- The frying takes some time as these will open and turn to fry all sides equally.
- Once the dreams are fried, remove them from the oil and place them on a plate with absorbent paper.
For the dip:
- On a chopper, place the garlic, parsley and olives.
- Chop everything until it is finely chopped.
- Mix the preparation very well with the mayonnaise.
- Serve the cod dreams as an appetizer, accompanied with the mayonnaise.
Adapted from a Recipe by: Neuza Costa, saborintenso.com
Nutritional Facts (Per Serving)
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