Codfish Balls in Clam Soup

Method

1. In a pan, heat olive oil and sauté julienned onion, parsley, and a whole garlic clove.
2. Add 3-4 whole peeled tomatoes, crushing them by hand.
3. Add clams, a splash of white wine, chili pepper, and pepper. Cover and cook 3-4 minutes until clams open.
4. Remove from heat, add a basil leaf and a drizzle of olive oil. Set aside.
5. Meanwhile, soak bread in milk.
6. Mash boiled potatoes. Add olive oil, salt, pepper, the squeezed bread, and the cod. Mix by hand until combined. Refrigerate for 10-30 minutes.
7. Make a cold roux with a knob of butter and a teaspoon of flour. Add to the warm soup to thicken slightly.
8. Shape the refrigerated mixture into irregular-sized balls.
9. In a pan, heat olive oil with a sprig of rosemary. Fry the polpette on all sides until golden.
10. To plate: Place the clam soup in a serving dish. Arrange the fried polpette on top. Garnish with whole clams, cherry tomatoes, parsley, and a drizzle of olive oil.