Salt Cod Balls with Saffron Aioli - recipes spanish spain seafood fish

Salt Cod Balls with Saffron Alioli

Salt cod, that briny veteran of Spanish cuisine, takes centre stage in these tempting balls, ideal for elegant gatherings or casual feasts – who knew a soak could lead to such crispy delights? The recipe evokes the sunny shores of Spain, offering a satisfying mix of savoury flavours from the cod and aromatic spices, paired with a creamy saffron aioli that adds a luxurious touch. Texturally, it's a joy with a golden, crunchy exterior yielding to a soft, fluffy interior, making it an aspirational treat that feels both comforting and refined.

Key ingredients like cod and potatoes come together through simple mixing and frying techniques, creating a dish that's full of depth and character. The aioli, with its vibrant saffron notes, enhances the overall experience, turning a humble starter into something special that tantalises the palate and brings a sense of Mediterranean warmth to any table.

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20-24 Cod Balls

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Prep: 20 minutes (plus 24-36 hours soaking time)
Cook: 30 minutes

Ingredients

Salt Cod

250g dried salt cod
400g potatoes, washed and scrubbed
1 tsp paprika
3 garlic cloves, finely chopped
1 tbps parsley finely chopped
60ml double cream
2 egg yolks
100g plain flour
oil for deep frying

Saffron Alioli

2 garlic cloves, crushed
2 egg yolks
pinch saffron, ground
pinch salt
200ml olive oil

Method

Salt Cod: Soak the salt cod in water and place it in the refrigerator to soak for 24-36 hours. Change the water 3-4 times, this helps remove the salt.
Place the salt cod in a pan and cover it with water. Place it on a moderate-high heat and bring it to the simmer. Leave it to cook for 15-20 mintues on a gentle simmer, so that it is just cooked and can easily be flaked. Remove the cod from the heat and flake the flesh into a bowl, being careful not to get any skin or bones in it.
While the cod is cooking place the potatoes with their skin on in a saucepan, cover them with water and cook them for 20-25 minutes so that they are tender. Drain the potatoes and peel the skin from them, mash them well with a potato masher or pass them through a ricer or sieve.
Salt Cod Balls: Add the potatoes to the cod along with the paprika, garlic, parsly, cream and egg yolks. Beat the mixture together firmly with a wooden spoon so that the mixture is well combined and firm. With lightly floured hands form the salt cod mixture into golf ball size balls and roll them in the flour. Set them aside until ready to cook. The cod balls can be covered and refirgerated for up to one day before cooking or frozen in a contianer.
To Cook: Heat oil in a deep fryer, deep saucepan or wok to 180-190°. Cook the cod balls a few at a time until golden brown all over for 2-3 minutes. Remove them from the heat and drain on kichen paper. Keep the cod balls warm while you cook the remaining ones.
To Serve: Serve the cod balls with Alioli or mayonaise.

Place the garlic, eggs, saffron and salt in a food processor and process it until just blended. While the motor is still running slowly add the olive oil until you have a mayonaise consistency. Serve at once.