First of all, to prepare the cod meatballs, take a large pan and add the extra virgin olive oil; then let’s brown the crushed garlic and then remove it before adding the tomato puree. We salt and cook everything for about 2-3 minutes.

Remove the skin and any spines from the cod, cut it into small pieces and blend it evenly; add the bread, previously soaked and well squeezed, the egg and a pinch of pepper and whisk everything again.

Pour the mixture into a bowl and flavor with a little chopped parsley; season with salt.

At this point we take some pieces of dough and prepare many meatballs the size of a walnut and, as they become ready, put them on a sieve. We put some olive oil in a pan and when it is hot we begin to brown the meatballs. Turn them over gently with the help of two spoons, taking care not to flake the pulp. When they are ready, transfer them to the pan placed on the fire, where we have heated the sauce, and let them cook for about 7-8 minutes, always turning them gently.

Towards the end of cooking, dilute the sauce with a little hot milk and with the heat off, sprinkle the cod meatballs with chopped parsley.

The cod meatballs are now ready to be served.