Ingredients for the croquettes: 300 g desalted and boneless codfish, shredded;
100 g potatoes; 2 eggs; 1 tbsp parsley finely chopped; 200 g breadcrumbs,
finely ground; 100 g flour; olive oil.
Ingredients for the béchamel: 50 g of butter; 2 dl of milk, black pepper; nutmeg;
40-50 g flour;
Preparation: cut the potatoes into cubes and put to boil in water for 15 minutes;
add the codfish 2 minutes before the time limit expressed; sieve both
ingredients, put in a bowl together with some béchamel sauce, the fine
chopped garlic cloves and let it cool for 4 hours in the fridge. Form the
croquettes with 2 tables spoons (in the same way as quenelles), flour them,
soak them in 1-2 whisked eggs, dredge in finely ground breadcrumbs and finally
fry in a generous amount of oil.
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Spare Ribs Casserole with small noodles (Fideos a la cazuela) (33)
Small noodles (fideos) resemble 1-inch pieces of spaghetti. They are very
popular in Spain, and a thinner presentation of them (vermicelli) are known as
"cabello de ángel" (Angel's hairs), while these lasts are used in the "fideuá", a
fisherman's dish from Gandía that has prawns as the soul of the dish.

34