Balchi di Pisca — Caribbean Fish Balls

Juicy fish balls with delicate salt cod and potato purée, aromatic vegetable salsa and a hint of spice — crispy on the outside and melting on the inside. A traditional Caribbean dish that will win over the whole family.

Ingredients

• 1 pcs Salted cod (bacalao)
• 3 pcs Potatoes
• 1 pcs Tomato
• 0.5 pcs Green bell pepper
• 1 pcs Onion
• 1 clove Garlic
• 0.5 tsp Tabasco sauce
• 1 pinch Nutmeg
• 1 to taste Salt
• 1 to taste Black ground pepper
• 1 pcs Egg

Instructions

1. Soak the salted cod in cold water for 24 hours, changing the water 2–3 times. After soaking, drain the water.
2. Place the cod in a pot, cover with fresh cold water and bring to a boil. Reduce the heat and simmer gently until the fish flakes easily with a fork. Drain the water, reserving some of the broth. Remove all bones from the fish and set the meat aside.
3. In a separate pot, cover the diced potatoes with water and cook until tender. Drain the water, add the cooked cod to the potatoes and mash everything together thoroughly until smooth.
4. Place the diced tomato, half of the green pepper, onion, garlic, Tabasco sauce and a pinch of nutmeg into a blender. Add salt and pepper to taste. Blend for a few seconds until the sauce is smooth and uniform.
5. Pour the sauce from the blender into the bowl with the fish and potato purée and mix well. Add the beaten egg and fold it into the mixture. The mixture should be thick enough to form balls about 4 cm in diameter. If the mixture seems dry, add fish broth one tablespoon at a time.
6. Heat enough oil for deep frying in a deep skillet or pot. Fry the fish balls in batches until they turn golden and crispy. Transfer the cooked balls to paper towels to drain the excess oil.