Bacalhau Balls

Ingredients

• 300 g stockfish (dried cod)
• 250 g starchy boiling potatoes
• 1 onion
• 3 tbsp chopped parsley
• 40 ml port wine
• Salt
• black pepper (freshly ground)
• nutmeg
• 2 Eggs
• oil (for frying)

Instructions

1. 1.

   Soak the stockfish in cold water for at least 12 hours, changing the water several times.

2. 2.

   Then cook the fish in boiling water for about 15 minutes. Remove, let it cool slightly, remove skin and bones, and grind through a meat grinder.

3. 3.

   Peel, wash, and boil the potatoes for about 25 minutes. Drain, steam off excess moisture, and press through a potato ricer. Peel and finely chop the onion.

4. 4.

   Add the pressed potatoes to the ground stockfish, onion, and chopped parsley in a bowl and mix thoroughly. Stir in port wine, salt, pepper, and freshly grated nutmeg.

5. 5.

   Fold in the eggs one at a time until a moldable mixture forms.

6. 6.

   Shape small balls about 2.5 cm from the fish mixture and fry them in hot oil until golden brown. Drain on kitchen paper and serve warm with lemon wedges.