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A recipe with humble origins and exquisite flavor


Crunchy, fluffy and with a delicious flavor. Cod fritters, classified by the Royal Spanish Academy as “pan fruit”, have become a typical recipe in the Spanish cuisine that can be used to impress guests both a starter and as a main course. There are as many variations as there are chefs in the world, but in any case, the result is a sensation for the palate, even for those who do not usually eat fish.

Its origins are uncertain, and it is not known if it comes from Portugal, our neighboring country, at one time dedicated to fishing in the Gran Sol and Terranova, where the most important cod shoals in the Atlantic are located. What is clear is that this recipe is part of the Portuguese book Arte do Cozinheiro e do Copeiro, published by Visconde de Vilarinho de S. Romão in 1841 under the name Pastéis de cabalhau or Bolinhos de bacalhau. Over the years, this simple and tasty recipe has spread throughout the rest of the country and now is typical throughout Spain and is considered a traditional Easter recipe, particularly during the days of Lent, as it is an alternative to meat, suitable for all tastes.

This raw material, so abundant also in the Bay of Biscay, became a perfect ingredient for many recipes thanks to its affordability and durability. In the past, cod was the only fish that could be preserved very well in dry and salted conditions without losing its qualities. From the typical Valencian esgarraet to the salad from Malaga, from esqueixada to the Cordovan cod with orange or pil-pil, cod has been incorporated into many different recipes through unique dishes.

Nowadays, it is very common to see and eat cod fritters in restaurants all over Spain. Chefs usually pair this creation with various sauces that add extra flavor and intensify the deep flavor of the cod very well. The most common sauces are all i oli or mayonnaise, romesco sauce, or piquillo pepper sauce, which is the sauce chosen by the fine dining restaurant Aura, located in Plaza Oliva Nova.


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