Polpette di merluzzo

Polpette di merluzzo

Cod, which is mainly consumed in Portugal, Italy, Spain and Brazil, has been an important economic commodity in international markets since the Viking period (around 800 AD). Norwegians traveled with dried cod and soon a dried cod market developed in southern Europe, and this market has lasted for more than 1,000 years. Apart from the long history, cod differ from most fish because the fishing grounds are far from population centers. Since the introduction of salt, dried and salted cod, baccalà in Italian, has also been exported. The Portuguese began fishing cod in the 15th century, and in the 17th and 18th centuries in the New World cod became a major commodity, creating trade networks and cross-cultural exchanges. Cod is an excellent source of protein, vitamin B, potassium, and omega 3 fatty acids.


500 gr / 17 2/3 oz fresh cod, sliced

50 gr / 1 2/3 oz breadcrumbs

salt and pepper to taste

fresh flat leaf parsley, finely chopped

2-4 garlic cloves, minced

60 gr / 2 oz parmigiano reggiano

2 eggs


Prepare the fish balls by mixing the sliced cod fillets in a blender until smooth. Combine the minced cod with the bread crumbs, parmigiano, minced garlic, parsley, salt and pepper. At the end, add the eggs and mix thoroughly.

Roll the mixture into balls (diameter 1.5 inch/ca. 4 cm). Set the balls into a lightly oiled baking dish and bake in the oven, preheated to 180C/355F, for 20 minutes or until the surface has browned. Turn them from time to time. Serve the fish balls with a salad of your choice.

Polpette di merluzzo


2 thoughts on “Polpette di merluzzo

  1. Thank you for doing a piece on cod. Great little recipe, but it just gets it in front of people in a completely different way. In the US we know it as the fish in fish and chips. Deeply breaded, fried, greasy, and frequently dirty tasting.

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