Balchi di Pisca Recipe

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.

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.