Fish balls of cod

Small balls of cod steamed and then seasoned with a sauce of fresh tomatoes. The scent of basil and spicy chili give a master's touch to the balls of cod. The balls of cod in addition to being a healthy strong main course, if they are enjoying at room temperature, are ideal for a picnic and if you make them very tiny are a great idea for a starter, a finger food or appetizer.

recipe given by our chef at .

ricetta immagine


800 g cod fillets
300 g cherry tomatoes
2 eggs
1 medium sized onion (or shallots if you prefer 1)
Fresh basil leaves
1 hot pepper
Extra virgin olive oil

These ingredients are able to feed:  4persons


Steam the cod fillets. Meanwhile, wash the tomatoes, cutting a cross on top and soak them for a few seconds in boiling water and then peel them and remove the seeds. Cut them into cubes and put them in a saucepan along with half sliced onion, red pepper, 5-6 tablespoons of extra virgin olive oil, a pinch of salt and half a cup of water.

Cook with a lid for about 10-15 minutes. When the tomatoes are cleaved Turn off and keep them aside, make sure that the sauce is not excessively dense. In this case, add a little boiling water.
Once steamed the cod fillets move them to a bowl and cut them into very small pieces. Add the washed and chopped basil, chopped onion, a pinch of salt, a little pepper and two eggs (previously beaten). Mix everything well.

Make small balls mashed and flour them. Take the sauce, turn on the heat, put inside them and cook them on both sides so that they are golden brown. Serve them warm, but they are very good even at room temperatureand therefore a great idea for a picnic.

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