Cod Cakes (Baccala e Patate)
1 pound | Skinless, Boneless Cod Fillets (you can use fresh cod, frozen and defrosted cod, or the traditional salt dried cod that has been soaked in water for 2 days) |
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3 | Medium Red Skinned Potatoes, halved |
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1 | Small White Onion, peeled and quartered |
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3 cloves | Garlic |
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1/2 | Fennel Bulb, roughly chopped (reserve the fennel fronds) |
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2 cups | Milk (or Water) |
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1/4 cup | Parsley, roughly chopped |
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1 tbsp | Orange Zest |
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1 | Egg |
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1 cup | Breadcrumbs (preferably the Japanese panko breadcrumbs) |
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Orange Salad
1/4 cup | Cured Black Olives or Calamata Olives, pits removed, roughly chopped |
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1 | Orange, segments roughly chopped |
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1 tbsp | Olive Oil |
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To taste | Sea Salt and Ground Black Pepper |
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