Ingredients
Other
Method
If using salted cod: Soak the salted cod fish for twenty-four (24) hours.
Discard the water. Place cod in a saucepan with fresh water to cover.
Simmer gently until the fish, easily flakes 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 with boiling water, add the 3 medium potatoes peeled and diced.
When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.
Blend together: 1 tomato, ½ green pepper, 1 medium onion, 1 garlic clove, ½ tsp. Tabasco sauce, or minced hot pepper, dash of nutmeg, 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 the 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 tablespoon at a time. Fry the balls in hot, deep fat until golden brown.
Glaze with krioyo sauce.