Sauté the diced swordfish with the cod, two tablespoons of extra virgin olive oil and the chopped garlic (I've put the whole clove of garlic in the pan and removed it after a few minutes, so that it could just infuse the flavour, because Dad does not like garlic!).

As soon as the fish is cooked, add the chickpeas and cook them with the fish for about 10 minutes.

Chop the anchovies and stir them into pan with the other ingredients.

Season the fish with chilli and pepper but taste it before adding the salt, because the anchovies are very tasty.

Put the fish in the glass of the mixer and blend until everything is homogeneous. Stir in the breadcrumbs (just 3 tablespoons) and the chopped fresh parsley.

Shape the fish mixture with your hands into small balls and coat them with the remaining breadcrumbs.

Lay the fishballs on a baking sheet lined with parchment paper and bake for about 30 minutes at 200°C.

Serve them warm or cold with spicy tomato sauce flavoured with wasabi and ginger or with a vegan mayonnaise with parsley. I've served the fishballs with the following milk mayonnaise.