Meatballs IV (Bacalao Croquettes)

Here's a very different kind of meatball than the sort that usually comes to mind, but fish is a type of meat too, right?



These are salt cod croquettes, made from a recipe from the first Moro Cookbook.



Salt cod (bought from our neighborhood Italian deli, at a good price!) was soaked for 24 hours with several changes of water, then poached, shredded and mixed with boiled mashed potatoes and parsley and formed into quenelles that were then fried in olive oil. It was served with a green salad and home-made aioli and a Oregon Pinot Gris from Lazy River Vineyard.

Dave really liked them, said it reminded him of the fish cakes that Grandma Laura used to make when he was growing up.