Prepare the Fish Balls

• Add the bread and milk to a small bowl and press down to fully submerge. After a couple of minutes, gently squeeze out excess liquid from the bread. Add the bread to a mixing bowl.
• Place the onion, garlic, and herbs in a food processor. Blend until finely chopped. Transfer to the mixing bowl.
• Without cleaning the processor, add ½ of the cod and the egg. Blend into a smooth paste. Add to the bowl.
• Cut the remaining cod into very small cubes and add to the mixture.
• Add all spices and salt. Mix well with a firm spatula or fork until pasty and fully combined.
• Cover and refrigerate for 1–2 hours to firm up. (Resting longer reduces the risk of the fish balls falling apart.)
• Form 6 balls. Lightly oil your hands or use food-safe gloves to prevent sticking.
• Roll gently in flour to lightly coat. Shake off any excess.

Brown the Fish Balls

• Heat 2 Tbl olive oil over medium heat in a medium-large sauté pan.
• Brown the balls on all sides, turning gently with a spatula. Avoid moving them too much to allow proper browning.
• Remove and reserve on a plate.

Make the Tomato Sauce

• Add 1 Tbl olive oil to the pan if dry. Sauté onion for 5 minutes, stirring often.
• Add cumin seeds and tomato paste. Cook for a few minutes until fragrant and darkened, stirring often.
• Add garlic and cook 1–2 minutes, stirring continuously.
• Add the white wine, scrape up any brown bits, and reduce completely.
• Add crushed tomatoes, salt, and smoked paprika. Mix to combine. Cover and simmer on low heat for 10 minutes.
• Taste and adjust seasoning.

Finish Cooking the Fish Balls

• Place the fish balls on top of the sauce.
• Cover and gently simmer for 10 minutes.
• Serve with fresh herbs and good crusty bread.

Enjoy!