Brazillian Fish Balls

Ingredients:
1/2 lb potatoes, peeled, cut into chunks
Two 6 oz of cod or white fish, cut into chunks
2 cups clam juice
1/4 cup white wine
1/2 onion, quarter
1 bay leaf
1 egg
1 tsp salt
1 tsp Old Bay® Seasoning
1 tbs Tabasco hot sauce
1 cup seasoned breadcrumbs
2 tbs cilantro or parsley

Directions:
Put the potatoes in clam juice and bring to boil. Simmer until the potatoes are fork tender (about 20 minutes). Remove the potatoes with slotted spoon and then mash.
Add onions and bay leaf to the potatoes cooking liquid and bring to simmer. Add fish and 1/4 cup white wine. Cook fish until opaque (about 5 minutes). Remove fish with slotted spoon and add to mashed potatoes. Use fork to break fish into small pieces.
Add cilantro, egg, Old Bay Seasoning, hot sauce, salt, and pepper to the fish and potatoes mixture. Mix until well combined. Wrap and refrigerate until well chilled and firm (about 3 hours or overnight).
Using an ice cream scoop, roll the chilled fish-potatoes mixture into 2 inch balls. Roll each ball in bread crumbs to coat completely.
Spray a baking pan with cooking oil. Place fish balls onto the baking pan and spray more cooking oil over the fish balls.

Bake the fish balls in the preheated oven set to 400° until the fish balls are slightly brown.

Remove, garnish with more cilantro, and serve.