Salt cod croquettes

8oz (225g) salt cod, soaked in several changes of cold water in the refrigerator for 24 hours (or use skinless, boneless cod fillet)

2 cups milk

2 bay leaves

1 large, all-purpose potato, about 10oz (300g), peeled and cut into large chunks

1 shallot, peeled and finely grated

1 tbsp flour

1 bunch flat-leaf parsley, coarsely chopped

Â½ tsp pimentÃ³n or good-quality paprika

sunflower oil for deep frying

salt and freshly ground black pepper

tomato sauce or salsa for serving

Drain the salt cod and rinse well. Place in a saucepan with the milk and bay leaves. Slowly bring to a boil, and simmer gently for 4â€“5 minutes. Using a slotted spoon, transfer the cod from the pan to a large bowl, then put the potato chunks into the same saucepan. Add water to cover if necessary, and simmer for 15â€“20 minutes or until tender.
Meanwhile, shred the cooked salt cod with your fingers, and add to a bowl with the shallot, flour, three-quarters of the parsley, and pimentÃ³n. Drain the potatoes well, and add to the cod mixture. Toss to mix. Use a potato masher to mash everything together; the mixture can be quite coarse. Taste and season with salt and pepper if necessary. The mixture should be salty and sweet, with a warmth from the pimentÃ³n and black pepper. Scoop out spoonfuls of the mixture, form roughly into bite-size oval shapes, and place on a floured baking sheet.
In a large, heavy saucepan, heat oil to a depth of about 1Â½in (3cm) over medium-high heat for 5 minutes until shimmering, or until a small amount of the croquette mixture turns golden in about 45 seconds. Working in batches as needed, carefully lower 6 croquettes into the oil, one by one, using a slotted spoon. As soon as they turn golden on all sides (3â€“4 minutes), remove with the slotted spoon and drain on paper towels, keeping them warm while you fry the remaining croquettes in the same manner. Serve at once with generous spoonfuls of tomato dipping sauce or salsa.

Serves 4â€“6