Balchi di Pisca

6 steps · 1h 10m total

1. 01

   Soak the Cod

   Place the salted cod in a bowl and cover it with fresh water. Let it soak for twenty-four hours, changing the water occasionally. After soaking, discard the water.
2. 02

   Cook and Debone Cod

   Once soaked, place the cod in a saucepan and cover it with fresh water. Simmer gently until the fish flakes easily when tested with the tines of a fork.

   Strain the cod, reserving a bit of the broth for later use if needed. Carefully debone the cooked cod and set it aside.

3. 03

   Cook and Mash Potatoes

   In a separate saucepan, bring 3 medium potatoes, peeled and diced, to a boil in water to cover. Cook until the potatoes are tender, then drain them well. Add the deboned cod to the cooked potatoes and mash the two ingredients thoroughly together until smooth.
4. 04

   Prepare the Sauce

   In the container of an electric blender, combine 1 peeled and chopped tomato, 1/2 chopped green pepper, 1 peeled and chopped medium onion, 1 slivered clove of garlic, 1/2 teaspoon Tabasco sauce (or minced hot pepper), a dash of nutmeg, and salt and pepper to taste. Blend for a few seconds until the mixture is smooth.
5. 05

   Combine and Form Balls

   Pour the blended sauce over the mashed cod and potato mixture. Combine these ingredients well, then add 1 beaten egg and mix thoroughly.

   The mixture should be stiff enough to mold into balls about one and a half inches in diameter. If it feels too dry, add the reserved fish stock, a tablespoon at a time, until it reaches the right consistency.

6. 06

   Fry the Balls

   Heat deep fat in a pan until hot enough for frying. Carefully drop the formed balls into the hot fat and fry until they are golden brown all over and crisp on the outside.