Pastéis de Bacalhau (Portuguese Codfish Croquettes)

If you're thinking about touring Lisbon and it's environs, I have a few tips for you:
1. Wear comfortable, rubber-soled walking shoes
2. Be sure to explore Alfama, Baixa and Barrio Alto (more on that below)
3. Have lunch in Rossio Square, where you'll find a wide assortment of amazing street food.
4. Always leave room for dessert!
5. Worry about carbs some other time.

The riches of Lisbon's culture and history rival any major European city. In order to make the most of your trip, you might consider hiring a tour guide so you know what you're looking at.

We had the great good fortune of touring with Anna Margarida Moura, a local guide, historian and former teacher. Margarida not only taught us general historical facts about Portugal, but she gave us the inside scoop on how to navigate the area, how to find the best shopping and, of course, where to get great meals. You can contact her here by mail:

Or by message:
00 351 91 4811196

During your visit, be sure to check out the different neighborhoods in and around Lisbon:
Alfama - One of Lisbon's oldest areas. Pick up the famed No. 28 tram to wind around the steep streets as it makes it's way to the 11th century São Jorge Castle.

Bairro Alto: During the day, enjoy the beuatiful centuries old buidlings, many covered with street art. At night, Bairro Alto is the hip place to be, with cool bars and Fado shows.

Belém: You'll find some of the best seafood restaurants here, but mainly, it is home to Pastéis de Belém patisserie, famed for its delicious custard tarts.

Baixa: The most central neighborhood in Lisbon, Baixa is a popular hotspot and one of the liveliest places in the city.

Chiado: Here's a great place to get your shopping on! Lots and lots of boutiques and book stores. Afterwards, you can have a rest at one of its many delightful cafes.

Príncipe Real: Visit the Príncipe Real Garden for some tranquil time among its lush greenery. This upscale area has some of the most premier shopping, with designer concept stores and art galleries. This is one of Lisbon's most fashionable spots.

In this video, I will teach you how to make Pastéis de Bacalhau (Portuguese Codfish Croquettes). These savory sumptuous fritters are lighter than they look, packed with flavor and hold a delightful ooey-gooey surprise inside.
Traditionally, they are made with salted cod, but I've created a recipe that's easier and faster to deal with by using cod loin.

Pastéis de Bacalhau
1 lb cod loin
1 lb potatoes
1 small onion, finely chopped
2 TBSP finely chopped parsley
3 eggs
Soft sheep's cheese (optional)
Vegetable oil for frying

Method:
Steam the cod until it flakes with a fork. Place in a small bowl and allow to cool.
Peel, halve and boil the potatoes in salted water until fork tender. Mash and allow to cool.
In a large bowl, combine cod, potatoes, onion, parsley, eggs and dash of salt (if necessary).
Using your hands, scoop up about 1 cup of the mixture and form it into a large egg shape. If using cheese, press about 1 TBSP into the center, reshaping the mixture around it. Continue making croquettes, using all the fish mixture.
In a large, deep skillet, heat vegetable oil to 350℉
Using a large spoon and working in batches, place the croquettes in the hot oil and fry, turning occasionally, until toasty brown on all sides.
Drain on paper towel and serve.
Enjoy!

[chrisverby]

I had the pasteis at a Portuguese restaurant once as a sandwich on those amazing Portuguese rolls with some hot sauce mixed into homemade mayonnaise with garlic. Delicious with a cold Portuguese beer.

[carlapires]

Greetings from a portuguese follower ❤❤❤❤ Fresh cod is much healthier, tradition of the use of the dried codfish comes from the old days when it was salt cured as a mean of preservation and distribution to the population. It was a pleasure to watch you enjoy pastéis de bacalhau. Flaked cod, chopped onnion and chopped parseley and eggs to bind the potato mash it all goes in, are the base must have ingredients, add to taste nutmeg or pepper. Then we take 2 spoons and work the doe into the traditional rounded 3 sided pastel shape! The cheese addition was something new to me, my taste buds are now eager to taste that twist!!! ❤❤