These croquetas de bacalao have a crisp golden shell that gives way to a soft, creamy bechamel enriched with delicate flakes of salt cod. Savoury, deeply comforting, and perfect as a tapa or light meal, they balance rich dairy notes with the gentle salinity of the fish and a squeeze of fresh lemon.

Golden potato threads, tender flakes of salt cod, and softly set eggs come together in a pan that feels both humble and a little special. Finished with olives and parsley, this is the kind of warm, generous Portuguese classic that looks beautiful on the table and is absolutely worth making tonight.