Cod meatballs

Albóndigas de bacalao

In Spain we have gastronomic traditions that should not be lost. We love this season, both for the savory dishes and the sweet ones that have been made throughout our lives in every corner of our geography.

Cod is one of the ingredients that triumphs at Easter, so these meatballs are perfect to enjoy a delicious dish. Prepare the bread because you are going to dip soups without rest.

Time. 1 hour

Difficulty: Medium



500g desalted cod

3 garlic cloves

Fresh parsley


1 egg

Extra virgin olive oil

3 leeks



200ml fish broth

2 slices of stale bread

50ml white wine

3 tablespoons of milk

100g fresh peas


1 bay leaf


  1. We mix the crumbled cod, the egg, 1 clove of garlic, a few leaves of fresh parsley, the breadcrumbs and the milk. Blend until you have a smooth and moist mixture. If it is a little dry, add a little more milk.
  2. We form the meatballs, pass through flour and fry, set aside.
  3. We cover the bottom of our Amazonia frying pan with olive oil, fry the bread slices until golden brown, remove and set aside.
  4. Add the chopped leeks and 2 minced garlic cloves to the pan, and fry over low heat until golden brown.
  5. We put the sauce together with the slices of bread in a blender, crush it and put it back in the pan.
  6. Add the wine to the sauce, let it boil for a few minutes, add the meatballs, fish broth, saffron, salt, pepper, bay leaf and peas.
  7. We cook until the sauce reduces.
  8. We decorate with chopped parsley and serve.

  • Photographs and recipe by Raquel .
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