Bola de Bacalhau & Azeitonas

This delicious codfish and black olives cake recipe is super easy to follow and makes for a quick and tasty meal on a a lazy Sunday as well as perfect for a speedy midweek meal, ideally accompanied by a salad of tomatoes and oregons. It has a great texture and a wonderful taste  - soft and savory -  and the presentation is also very nice. I hope it'll be on your table soon!

Ingredients:

• 800g of desalted cod
• 80 ml of oil
•  2 cloves garlic
• 1 small onion
• 1 bay leaf
• 100g sliced ​​black olives
• 1 tablespoon of dried oregano leaves
• 6 eggs
• 300g flour
• 1 teaspoon baking powder soup
• qs salt
• qs mixture of peppers

In a pan with boiling water, put the cod to cook for 5 minutos. After the cod is cooked, remove to a plate and let cool. Reserve 80 ml of the water you used to boil the codfish. Clean the cod from skins and bones and shred it. In a frying pan, take  the olive oil to slightly warm and then add the chopped garlic, chopped onion and the bay leaf [whole]. Add the cod and sauté for a few minutes. Remove the bay leaf and turn off the fire. In the meanwhile, break the eggs into a bowl and whisk. When the eggs are fluffy and bulky, as you keep whisking, add the flour, baking powder and the 80ml of water from the previoulsy baked cod, until everything is well blended. Season the dough with salt, mix of peppers and oregano leaves. Mix well with a spoon. Add the cod stew and the sliced olives.Wrap it well. Place the dough in a mold, greased with butter and dusted with flour. Smooth. Bake in preheated oven at 170º and cook for about 40 minutes. After its cooked, remove it from the oven and serve it.

Ingredientes:

• 800g de bacalhau demolhado
• 80 ml de azeite
• 2 dentes de alho
• 1 cebola pequena
• 1 folha de louro
• 100g de rodelas de azeitonas pretas
• 1 colher de sopa de folhas de orégãos secos
• 6 ovos
• 300g de farinha 
• 1 colher de sopa de fermento em pó
• Sal q.b.
• mistura de pimentas q.b.

Numa panela com água a ferver, coloque o bacalhau a cozer durante 5 minutos.Depois do bacalhau cozido, retire para um prato e deixe arrefecer. Reserve 80 ml de água de cozer o bacalhau.Limpe o bacalhau de peles e de espinhas e desfie-o. Numa frigideira, leve ao lume o azeite, os alhos picados, a cebola picada e a folha de louro inteira, deixando aquecer ligeiramente. Junte o bacalhau e salteie durante alguns minutos.Retire a folha de louro e apague o lume. Entretanto, parta os ovos para uma tigela e bata.Quando os ovos estiverem fofos e volumosos, enquanto bate, junte a farinha, o fermento e os 80ml de água de cozer o bacalhau, até que tudo fique bem misturado. Tempere a massa com sal, mistura de pimentas e as folhas de orégãos. Misture bem com uma colher. Adicione o refogado do bacalhau e as azeitonas. Envolva tudo muito bem. Coloque a massa numa forma, previamente untada com manteiga e polvilhada com farinha. Alise. Leve ao forno pré-aquecido anos 170º e deixe cozer aproximadamente 40 minutos. Depois da bôla cozida, retire-a.