Salt Cod Balls (Aruban Balchi di Pisca)

Balls of fish made of salmon or cod. These delectable fish balls goes well as an appetizer with lunch. 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.

1 salted cod or bakijow
3 medium potatoes, peeled and diced
1 tomato, peeled and chopped
½ green pepper, chopped
1 medium onion, peeled and chopped
1 clove garlic, slivered
½ tsp. hot sauce or minced hot pepper
dash nutmeg
sea salt
black pepper, freshly ground
1 egg, beaten
cooking oil, for frying

Soak the salted cod, or bakijow for 24 hours. 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.

Debone the cod and set it aside for later use.

In a saucepan, bring to boil in water to cover potatoes. 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, tomato, green pepper, onion garlic, hot sauce, nutmeg. salt and pepper. Blend for a few seconds and pour the sauce over the mashed fish mixture.

Combine these ingredients well and add 1 egg. 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 Tbsp. at a time.

Fry the balls in hot, deep fat until golden brown.