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.

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.