Ingredients

• 500 g cod fillet
• 500 g whiting or pollock fillet
• 1/4 baguette soaked in water and squeezed dry
• 1 onion
• a few sprigs of parsley
• 1 egg
• 1/2 tsp ground nutmeg
• a pinch of turmeric
• salt, oil

Blend together the fish, bread, onion and parsley until you obtain a smooth, homogeneous mixture. Add the egg, nutmeg and salt, then knead everything together well by hand. Shape into balls and cook them in a large pot containing 1 glass of water, 1/2 glass of oil, a pinch of turmeric and a pinch of salt.

2 variations on this recipe.

Option 1: Add 4 or 5 peeled carrots cut into rounds to the sauce, cover, and as soon as the carrots are cooked, place the fish balls in to cook. Just before serving, beat an egg yolk in a bowl with 3 tbsp of white vinegar and pour the mixture over the hot fish balls, then immediately turn off the heat.

Option 2: Prepare a plain tomato sauce using fresh or canned tomatoes, salt, pepper and 1/2 glass of oil; reduce well, then place your fish balls (already cooked in the water, oil and turmeric) on top. Leave to cook for another fifteen minutes or so in the tomato sauce.