Brazilian Fish Balls

• 700g Potatoes,  3 medium, peeled and cut into chunks
• 900ml Fish Stock
• 1 med Onion, quartered
• 1 Bay Leaf
• 450g Pollock or sustainable cod or haddock cut into large chunks
• 1 large Egg, lightly beaten
• 3 tbsp finely chopped Parsley, plus more for garnish
• 1 1/2 tsp Green Hot Sauce (such as: Tabasco)
• 75g seasoned dry fresh Bread crumbs or Panko crumbs

1. Put the potatoes in a pan and cover with the fish stock.
2. Bring to a boil and cook until the potatoes are tender. Drain the potatoes and place in a bowl.
3. Mash the potatoes and set aside.
4. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes.
5. Add the fish to the pan and cook until it is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the potatoes. Discard the onion and bay leaf
6. Add the egg, parsley, hot sauce and seasoning if required.
7. Mix well. Turn onto a plate, cover and chill until completely cold and firm, at least 3 hours or preferably overnight.
8. Preheat the oven to 200C/Gas Mark 6 and coat a baking sheet with nonstick paper or cooking spray.
9. Spread the dry bread crumbs thickly on a plate.
10. Using an ice cream scoop, or your hands roll the chilled mixture into 2-inch balls.
11. Then roll each ball in bread crumbs to coat completely.
12. Put the fish balls on the baking sheet and spray the tops lightly with nonstick cooking spray, to make them crispy.
13. Bake top of the oven until the fish balls are nicely browned, about 20 to 25 minutes.
14. Garnish with parsley and serve with salsa and chilli sauce.

Tips

1. Try to use sustainable fish, to protect fish stocks. Check on the label where the fish was caught or ask your fishmonger for a sustainable fish
2. The dish tastes better cooking the potatoes and fish in fish stock but water could be used instead