It's been a while since I promised to share one of my recipes with you. Well,it's not mine everybody in Portugal knows this.
Salted cod is well known to portuguese people as "faithful friend":P

We have one thousand and one recipes and that is the title of my book.

Codfish cakes
(Pasteis de bacalhau)

Ingredients:

500 gr. salted cod
400 gr. potatoes (starchy)
1 onion, very finely chopped
2 tablespoons finely chopped parsley
5 small eggs
Salt & pepper
Sunflower oil to fry

Rinse the cod well, under the tap, to wash away some of the surface salt, and place it in a roomy bowl, covering it with cold water. Change the water 4 to 5 times for a period of 12 hours (for very thin cuts) to 24 hours (for thicker cuts).
Boil the potatoes (in their skins, for preference, so they do not absorb water); peel them and mash or sieve. Set aside.
3. Meantime, simmer the cod in enough boiling water to cover it, until tender (about 15 minutes). Drain, discard the skin and bones and flake it as much as you can with your fingers, to reduce it to threads. The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists.
4. Mix the mashed potatoes, the cod, the onion and parsley. Add the eggs and mix well. Taste for salt and add some if necessary; add a bit of grounded white pepper. The mixture should be quite stiff, enabling a spoon to stand up in it. If you want to you can add one or two tablespoons of port wine. Allow this to cool completely before deep frying, as you would deep fry fish or chips.
5. With two tablespoons, shape the fishcakes like large eggs and place in the hot oil , turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on moulding and frying until you use up the mixture.

Bom apetite