Stockfish Balls Portuguese Style

Ingredients

• 250 g stockfish
• 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 with 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 masher. Peel and finely chop the onion.

4. 4.

   Add the mashed 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 smooth batter forms.

6. 6.

   Shape the mixture into balls using two tablespoons of dough each, then fry in hot oil until golden brown. Drain on kitchen paper and serve warm.