Balchi di Pisca
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein26 %21 g
- Carbs68 %55 g
- Fat6 %2 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 316 kcal | 78 kcal |
| Protein | 21 g | 5.2 g |
| Carbs | 55 g | 13.5 g |
| Fat | 2 g | 0.5 g |
One serving is about 406 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty40/100
- Recipe completeness40/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Aruba
Ingredients
- 1 Egg
- 1 Tomato
- 1 Onion (medium)
- 1 clove Garlic (peeled sliced)
- Pepper (To taste)
- 3 Potato (Medium)
- Salt (To taste)
- 0.5 Green Pepper
- 1 Salt Cod
- dashes Nutmeg
- 0.5 teaspoons Tabasco Sauce
Instructions
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
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 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.
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