- 500g salt cod
- 450g floury potatoes, cut into chunks
- 3tbsp extra virgin olive oil
- 1 garlic clove, grated
- 25g plain flour
- 120g pitted Gordal olives, roughly chopped
- 1 large free range egg
- 1 litre vegetable or mild olive oil to deep fry
Olive and Salt Cod Buñuelos by José Pizarro
Olive and Salt Cod Buñuelos by José Pizarro
45 min
Makes about 20
Ingredients
Alioli
- 2 free range egg yolks
- 1 clove garlic, grated
- 2 tsp apple vinegar
- Pinch saffron strands
- 250ml light olive oil
- 50ml extra virgin olive oil
- Lemon juice to taste
Method
Soak the salt cod for 36 hours in cold water, changing every so often. Drain and cut into 2cm chunks
Put the potatoes in a pan of cold salted water, bring to the boil then simmer for 15 minutes until tender but not broken down. Drain well.
Meanwhile, cover the salt cod with cold water and bring to a rolling boil then drain, reserving 175ml of the cooking water. Remove the skin and flake up the fish.
Heat the oil and garlic together over a low heat for a minute until aromatic then then stir in the flour and cook for a minute more. Gradually add the cooking water, stirring till you have a smooth thick sauce.
Fold in the olives and tip into a stand mixer with a paddle attachment. Add the cod and potatoes and beat until combined and most of the cod and potatoes have broken down but it’s not yet smooth then beat in the egg. You can do this vigorously with a wood
Heat the oil in a deep sided saucepan to 180c. Use two dessert spoons to scoop and shape spoonfuls of the bunuelos mixture together, making sure you press it together well, drop them into the hot oil a few at a time and cook for 2-3 minutes until golden
Drain on kitchen paper and repeat with the rest of mixture. Serve hot with the alioli to dunk them in.
Alioli
Make the alioli. Whisk the yolks with the vinegar and a good pinch of sea salt and ground white pepper.
Steep the saffron in the water for a minute then add to the egg yolks with the garlic. Gradually whisk in the oils until you have. Thick glossy, vibrant yellow alioli. Add lemon juice to taste.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
