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Cod Meatballs – Albondigas de Bacalao – Spanish Recipe


  • 600 g cod
  • Handful of parsley
  • 5 cloves of garlic
  • 1 egg
  • Good quality olive oil
  • 2 onions
  • 1 large tomato chopped
  • 1 tsp of flour
  • Water


  1. Take a few pieces of boneless, skinless cod, place on baking parchment and bake in a medium oven for about 20 minutes. Once cooked cut into small chunks and let cool.
  2. Chop parsley and a few cloves of garlic, mix with 1 raw egg then add to the chunks of cod. Knead until well blended and it becomes a smooth paste.
  3. Make around 12 small dumplings with the dough. Heat some good olive oil in the pan and fry until they are golden, around 5 minutes. Put aside.
  4. Make the tomato sauce. Chop the onions into small pieces and fry in the olive oil. When the onions are softened add the chopped tomato and fry for a further 5 minutes. Add a teaspoon of flour and a little water and stir. Then add the meatballs, cook on a low heat for 5 minutes until they are ready to serve.
  5. Tip: Serve with crispy croûtons or fresh warm bread.