Balchi di Pisca

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1These delectable 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.
2. 2Soak for twenty-four hours:.
3. 31 salted cod, or bakijow Discard the water.
4. 4Place the 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.
5. 5De bone the cod and set it aside for later use. In a saucepan, turn up the heat until boils in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well.
6. 6Add the cod and mash the two ingredients thoroughly together.
7. 7Place the in the container of an electric blender:.
8. 81 tomato, peeled and chopped.
9. 91/2 green pepper, chopped.
10. 101 medium onion, peeled and chopped.
11. 111 clove garlic, slivered.
12. 121/2 tsp. Tabasco sauce, or minced hot pepper.
13. 13Dash of nutmeg.
14. 14Salt and pepper to taste.
15. 15BlendBlend for a few seconds and pour the sauce over the mashed fish mixture.
16. 16Mix together 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.
17. 17FryFry the balls in hot, deep fat until golden.