Almôndegas de bacalhau

The first thing to do is to crumble the cod into small pieces, it is best to do it with your hands. Next, we prepare three bowls: first, one of chickpea flour (or gluten-free rice) mixed with a little oregano; another with a couple of beaten eggs sprinkled with parsley, smoked sea salt and pepper to taste and, finally, a third bowl with prepared gluten-free batter mix.

We toss the pine nuts little by little, mixing everything until reaching a consistent mass that does not fall apart, and we make some balls of this cod mass with our hands.

To be done correctly inside, we recommend that they are not very large (more or less, the size of a golf ball).
Now we put an abundant amount of oil to heat in a casserole and, while, we are passing the meatballs for the three bowls that we had previously: first for the flour, then for the eggs beaten with parsley and, finally, for the bowl of breaded.

Fry on high heat until golden brown on all sides.
As we remove them, we will place them on absorbent paper. Finally, we put the onion in the same oil and leave it for about 5 minutes over medium heat.

Once in its point, we incorporate the meatballs to the casserole. We can add the sauce that we prefer, making it reach the middle of the meatballs. Let cook over medium heat for 10 minutes so that the sauce thickens, and we turn the meatballs halfway through cooking. When you are at your point, enjoy!