To make Balchi di Pisca:
Ingredients:
These delectaable fish balls can
also be made with salmon or fish fillets. Substitute one large can of salmon or one pound
of any white fish for the cod.
Soak for twenty-four hours:
Discard the water. Place cod in
saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested
with the tines of a fork. Strain, reserving a bit of the broth. Debone the cod and set it
aside for later use.
In a saucepan, bring to boil in water to cover:
- 3 medium potatoes, peeled and diced
When the potatoes are tender, drain
them well. Add the cod and mash the two ingredients thoroughly together.
Placa 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 sauco, or minced hot
pepper
- Dash of nutmeg
- Salt and pepper to taste
Blend for a few seconds and pour
the sauce over the mashed fish mixture. Combine these ingredients well and add:
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. Fry the balls in hot, deep fat until golden brown.
Bon Appetit!
