Codfish Bombs

Codfish, mash potato and chorizo balls, coated with corn bread, accompanied by chilli sauce and parmesan flakes!

For the codfishballs: 300 gr codfish, shreded (boil in salted water for 25 minutes, then take away the bones and shred it) - 120 gr corn bread

For the purée: 150 ml mash potato flakes - 300 ml water - 150 ml milk - 2 slices of chorizo, grated - 1 pinch salt - 1/4 pinch black pepper - 1/4 pinch nutmeg - 1/2 tablespoon of olive oil - parsley, as needed

For the sauce: 1/2 onion, chopped - 2 garlic cloves, chopped - 2 fresh tomatos, cut into cubes - 2 chillis, finely chopped (keep some seeds, the more seeds you leave the spicier will be) - 100 ml water - 2 tablespoons of olive oil - 2 tablespoons of white wine - 1 pinch of salt

On a medium heat, mix all the ingredientes from the purée in a pan and whisk for 5 minutes. Add the codfish. Mold small codfishballs and coat it with the corn bread. Reserve it.

To make the sauce, heat the olive oil in a large pot and add the garlic and the onion. Cook until the onion is soft. Add in the rest of the ingredients and cook for 20 minutes on medium heat. Grind the mixture.

Meanwhile heat some olive oil in a pan over a high heat and fry the codfishballs, turning the heat to medium. Cook on all sides. Serve immediately, accompanied with the hot chilli sauce and parmesan flakes on top.