Deep Fried Fish Balls (Bacalhau)

Soak codfish for at least 12 hours in cold water, changing the water several times.

Blanch the fish for about 15 minutes in boiling water. Remove, let cool slightly and remove the skin and bones and mince finely.

Peel the potatoes, rinse and cook for about 25 minutes. Drain and press through a ricer while still hot. Peel the onion and finely chop.

Mix the potatoes with the codfish, onion and chopped parsley in a bowl. Stir in the port wine, season with salt, pepper and freshly grated nutmeg.

Add the eggs and mix until a moldable mixture is formed.