A special recipe from Ricardo Marques, one of SKREI Convention chefs in Residence (Portugal).
100ml Cod Stock (or milk or beer)
50g chopped onion
2 tablespoons chopped parsley
Salt and pepper
400g of cooked cod (no skin and no bones)
In a pan with water and a bouquet garni cook the cod for 5 minutes after water is boiling. Remove the cod from water and remove bones and skin. Shred the cod and reserve. Reserve cod water stock.
Mix the flour with the eggs and the cod stock (or milk or beer). Add the onion and chopped parsley.
Season with salt and pepper and set aside.
Add the shredded cod to the previous batter.
Heat the oil and with the help of a tablespoon remove little pieces of dough and pour into the hot oil. Let fry, drain on absorbent paper.