Stockfish Potato Balls in Portuguese Style

Ingredients

• 300 g stockfish (dried cod)
• 350 g waxy potatoes
• Salt
• 1 onion
• 3 tbsp chopped parsley
• 40 ml port wine
• black pepper (freshly ground)
• nutmeg
• 2 Eggs
• flour (optional)
• 500 ml vegetable oil (for frying)

Instructions

1. 1.

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

2. 2.

   Peel, wash, and boil the potatoes in salted water for 30 minutes. Drain, steam dry, and press with a potato masher. Peel and finely chop the onion. Combine the mashed potatoes with the ground stockfish, onion, and freshly chopped parsley in a bowl and mix thoroughly.

3. 3.

   Stir in the port wine and season with salt, pepper, and freshly grated nutmeg. Gradually fold in the eggs until a moldable mixture forms. If needed, add a little flour. Using two tablespoons, shape balls from the fish mixture and fry them in hot oil until golden brown. Remove with a slotted spoon, drain on kitchen paper, and serve warm.