Balchi di Pisca

• Salt Cod1
• Potatoes3 Medium
• Tomato1
• Green Pepper1/2
• Onion1 medium
• Garlic1 clove peeled sliced
• Tobasco Sauce1/2 tsp
• NutmegDash
• SaltTo taste
• PepperTo taste
• Egg1

Instructions

1. 1

   These delectable fish balls can also be made with salmon or fish fillets.

2. 2

   Substitute one large can of salmon or one pound of any white fish for the cod.

3. 3

   Soak for twenty-four hours: 1 salted cod, or bakijow Discard the water.

4. 4

   Place cod in saucepan with fresh water to cover.

5. 5

   Simmer gently until the fish flakes easily when tested with the tines of a fork.

6. 6

   Strain, reserving a bit of the broth.

7. 7

   De bone the cod and set it aside for later use.

8. 8

   In a saucepan, bring to boil in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well.

9. 9

   Add the cod and mash the two ingredients thoroughly together.

10. 10

    Place in the container of an electric blender: 1 tomato, peeled and chopped 1/2 green pepper, chopped 1 medium onion, peeled and chopped 1 clove garlic, slivered 1/2 tsp. Tabasco sauce, or minced hot pepper Dash of nutmeg Salt and pepper to taste

11. 11

    Blend for a few seconds and pour the sauce over the mashed fish mixture.

12. 12

    Combine these ingredients well and add 1 egg, beaten Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it's too dry, add the fish stock a tablespoon at a time.

13. 13

    Fry the balls in hot, deep fat until golden brown.