Pastéis de Bacalhau

Soak the cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 3 or 4 times, until it tastes only lightly salty. If you use ready-desalted frozen bacalhau, just thaw it and skip this step.

Cover the desalted cod with fresh water in a saucepan, bring to a simmer and cook gently until it flakes. Drain, then remove skin and bones and flake very finely with a fork.

Boil potatoes in unsalted water until tender, drain well and mash until smooth and dry.

Beat flaked cod, mashed potato, onion, parsley, eggs and black pepper together with a wooden spoon until light. Taste: add salt only if needed.

Use two tablespoons to shape cod mixture into about 20 small three-sided ovals. Brush with olive oil.

Air fry the shaped pastéis in a single layer, in batches, turning halfway, until golden brown all over.