Salt cod fritters with pear aioli (Bacallà fregit amb allioli de pera) from Catalan Food: Culture and Flavors from the Mediterranean (page 161) by Daniel Olivella and Caroline Wright

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Catalan vegetable ragout (Samfaina)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought aioli for the book's "Alliloli" specified in this recipe. Begin recipe 24 hours ahead.

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