Dinner

Balchi di Pisca

Name: Balchi di Pisca
Prep time: 25 min
Cook time: 1485 min
Total time: 1510 min
Ingredients: 1 salt cod, soaked, cooked, deboned, and mashed; 3 medium potatoes, peeled and diced; 1 tomato, peeled and chopped; 1/2 green pepper, chopped; 1 medium onion, peeled and chopped; 1 clove garlic, peeled and sliced; 1/2 tsp Tabasco sauce; nutmeg, Dash; salt, To taste; pepper, To taste; 1 egg, beaten

Belizean-style salt cod fish balls blended with vegetables, spices, and egg, then fried until golden brown.

25 hr 10 min
360 kcal
Pescatarian
Seafood

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
For a variation, substitute one large can of salmon or 1 pound of any white fish for the salt cod.
Step 2:
Soak the salt cod in water for 24 hours, then discard the water.
24 h
Step 3:
Place the cod in a saucepan and cover with fresh water.
Step 4:
Simmer gently until the fish flakes easily when tested with the tines of a fork.
Step 5:
Strain the cod, reserving a little of the broth, then debone it and set it aside.
Step 6:
Place the potatoes in a saucepan, cover with water, and bring to a boil.
Step 7:
Cook until the potatoes are tender, then drain them well.
Step 8:
Add the cod to the potatoes and mash them thoroughly together.
Step 9:
Place the tomato, green pepper, onion, garlic, Tabasco sauce, nutmeg, salt, and pepper in an electric blender.
Step 10:
Blend for a few seconds, then pour the sauce over the mashed fish mixture.
Step 11:
Combine well and add the beaten egg.
Step 12:
If the mixture is too dry, add the reserved fish stock 1 tablespoon at a time; mold into balls about 1 1/2 inches in diameter.
Step 13:
Fry the balls in hot deep fat until golden brown.