Balchi di Pisca
If you are looking for a reliable seafood recipe, this Balchi di Pisca is one to keep: 11 ingredients, 12 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 1 Salt Cod
- 3 medium Potatoes
- 1 Tomato
- ½ Green Pepper
- 1 medium Chopped Onion
- 1 clove Peeled sliced Garlic
- ½ tsp Tobasco Sauce
- Ground Nutmeg
- Salt
- To taste Pepper
- 1 Egg
Method
- These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound of any white fish for the cod.
- Soak for twenty-four hours:
- 1 salted cod, or bakijow Discard the water.
- Place cod in saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with the tines of a fork. Strain, reserving a bit of the broth. De bone the cod and set it aside for later use. In a saucepan, bring to boil in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.
- Place in the container of an electric blender:
- 1 tomato, peeled and chopped
- 1/2 green pepper, chopped
- 1 medium onion, peeled and chopped
- 1 clove garlic, slivered
- 1/2 tsp. Tabasco sauce, or minced hot pepper
- Salt and pepper to taste
- Blend for a few seconds and pour the sauce over the mashed fish mixture. Combine these ingredients well and add 1 egg, beaten Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it's too dry, add the fish stock a tablespoon at a time. Fry the balls in hot, deep fat until golden brown.
Tips for the best Balchi di Pisca
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Balchi di Pisca recipe hard to make?
It is rated hard: 11 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Can I make Balchi di Pisca ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for salt cod?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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