Albóndigas de Bacalao | Spanish Fish Balls

Thoroughly pat the cod fillet dry and chop it very finely or pulse briefly in a food processor. Peel and finely dice the onion and one clove of garlic. Wash the parsley, shake dry, and chop finely (set some aside for garnish).

Place the chopped fish fillet into a bowl. Add the egg, breadcrumbs, half of the chopped parsley, the diced garlic clove, as well as a pinch of salt and pepper. Gently mix everything into a homogeneous mixture.

With lightly moistened hands, shape the mixture into about 12 equal-sized balls. Lightly coat the balls in smooth wheat flour and gently tap off any excess flour.