Codfish Balls With Marinara Sauce
Codfish Balls With Marinara Sauce
Codfish Balls With Marinara Sauce
CODFISH BALLS (or Codfish Cakes) is an easy choice for one of the fish menu selections. Some like to use the salt cod (baccala) which is more traditional. Others use fresh cod. Either is fine.
Ingredients
Marinara Sauce
- 28 oz Can San Marzano Tomatoes crushed with fingers or with a couple of turns in blender or processor
- 3 Tbsp. Olive Oil
- 3 Cloves Cloves Fresh Garlic chopped finely
- 4 Tbsp. Chopped Fresh Basil
- Kosher Salt and Freshly Ground Black Pepper to taste
Codfish Balls
- 1 Lb Salt Cod OR
- 1 Lb Fresh Cod
- 3 Medium Potatoes skinned, boiled and mashed
- 2 Tbsp Butter softened
- 1/2 Onion chopped finely
- 1/4 Cup Fresh Parsley Chopped
- 1/4 Cup Capers rinsed and drained
- 1 Egg beaten
- Dry breadcrumbs can be seasoned or not
- Kosher Salt and pepper to taste
Instructions
Marinara Sauce
- Makes enough sauce for about a pound of pasta. Double the sauce recipe if you like more sauce.
- Saute garlic in olive oil for about a minute. Do not let the heat get too high and burn the garlic!
- Add the tomatoes to the pan.
- Add the salt and pepper to taste.
- Add the chopped fresh basil.
- Bring to a bubble and simmer steadily at medium heat about 20 minutes or until much of the water is cooked off leaving a thick concentrated tomato sauce.
- Taste again for seasoning and adjust if necessary.
Codfish Balls
- If using salt cod – rinse and soak fish in cold water for a day or two – changing the water several times. When finished, boil the cod about 15 minutes. Cool and flake the fish with a fork.
- If using fresh cod – cook first. Baking it is probably a good method – 400 degrees until it is cooked through and flakes easily. Cool it and flake with a fork.
- Add butter to the mashed potatoes and mix.
- Mix together: cod, mashed potatoes, onion, parsley, capers, salt and pepper.
- Add the beaten egg.
- Mix together and form balls. Some people like to form cakes instead of balls. It’s up to you.
- Roll the balls in the dry breadcrumbs.
- Fry in oil at about 380 degrees, turning so that they become evenly golden.
- Drain the balls on paper towels.
- Serve with Marinara Sauce – in the sauce or with sauce on the side..
- Enjoy your CODFISH BALLS in the sauce or on the side – with or without pasta!