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🍽️ Portuguese Stockfish Potato Balls

278 kcal · 30 min · 4 servings

Ingredients

• 300 g stockfish (dried cod)
• 350 g floury potatoes
• salt
• 1 onion
• 3 tbsp chopped parsley
• 40 ml port wine
• pepper (from the mill)
• nutmeg
• 2 eggs
• flour (as needed)
• 500 ml vegetable oil (for frying)

Instructions

1. 1. Place the stockfish in a bowl and cover it with cold water.
2. 2. Let the fish soak for at least 12 hours.
3. 3. Change the water several times during this period.
4. 4. Put the fish in boiling water and cook it for about 15 minutes.
5. 5. Remove the fish and let it cool down briefly.
6. 6. Remove the skin and all bones from the fish.
7. 7. Grind the deboned fish through a meat grinder.
8. 8. Peel the potatoes and wash them thoroughly.
9. 9. Cook the potatoes for 30 minutes in boiling salted water.
10. 10. Drain the water and let the potatoes steam dry.
11. 11. Press the potatoes through a potato ricer.
12. 12. Peel the onion and chop it finely.
13. 13. Put the pressed potatoes, the ground fish, the onions, and the freshly chopped parsley into a bowl.
14. 14. Mix all ingredients thoroughly.
15. 15. Stir the port wine into the mixture.
16. 16. Season the mixture with salt, pepper, and freshly grated nutmeg.
17. 17. Work the eggs into the mixture one by one.
18. 18. Continue until a moldable mass has formed.
19. 19. If necessary, add some flour to improve the consistency.
20. 20. Take two spoons and form balls from the fish mixture.
21. 21. Fry the balls in hot oil until golden brown.
22. 22. Remove the balls with a slotted spoon.
23. 23. Let the oil drain on kitchen paper.
24. 24. Serve the balls while still lukewarm.

Nutrition per serving

• kcal: 278
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 4 g