Balchi di Pisca

Soak 1 salted cod (bakijow) for twenty-four hours, then discard the water. (These fish balls can also be made with salmon or white fish – substitute one large can of salmon or one pound of any white fish for the cod.)

Place the cod in a saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with a fork. Strain, reserving a bit of the broth. Debone the cod and set it aside.

Bring 3 medium potatoes, peeled and diced, to a boil in water to cover. When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.

In an electric blender, combine 1 peeled and chopped tomato, ½ chopped green pepper, 1 medium peeled and chopped onion, 1 slivered garlic clove, ½ tsp Tabasco sauce (or minced hot pepper), a dash of nutmeg, and salt and pepper to taste. Blend for a few seconds.

Pour the sauce over the mashed fish mixture and combine well. Add 1 beaten egg. The mixture should be stiff enough to mould into balls about one and a half inches in diameter; if it's too dry, add the reserved fish stock a tablespoon at a time.

Fry the balls in hot, deep fat until golden brown.