Steam the cod fillets. Meanwhile, wash the tomatoes, cutting a cross on top and soak them for a few seconds in boiling water and then peel them and remove the seeds. Cut them into cubes and put them in a saucepan along with half sliced onion, red pepper, 5-6 tablespoons of extra virgin olive oil, a pinch of salt and half a cup of water.

Cook with a lid for about 10-15 minutes. When the tomatoes are cleaved Turn off and keep them aside, make sure that the sauce is not excessively dense. In this case, add a little boiling water.
Once steamed the cod fillets move them to a bowl and cut them into very small pieces. Add the washed and chopped basil, chopped onion, a pinch of salt, a little pepper and two eggs (previously beaten). Mix everything well.

Make small balls mashed and flour them. Take the sauce, turn on the heat, put inside them and cook them on both sides so that they are golden brown. Serve them warm, but they are very good even at room temperatureand therefore a great idea for a picnic.

The cod fish is certainly not the most attractive we find on the desk of the fishmongers. In fact (as well as being a great food for its organoleptic characteristics) and it 'suitable for numerous and very tasty dishes.

The balls of cod are an example. Very easy to prepare, require few ingredients and are able to bring a smile to our kids when we serve them (in this case do not add the chilli sauce). The cod patties make us forget the sad and faded image of a fillet of cod boiled!

A portion of fish balls of cod (about 6 patties) provides about 250 kcal. It 'a good source of vitamin B6, B12, C, E and niacin. The energy that is provides for about 50% from proteins, 40% from fats and 10% from carbohydrates.