Fish meatballs
Fish and seafood
- 200 g of hake
- 200 g monkfish
- 200 g gilthead bream
- 1 chopped onion
- 4 tomatoes
- 1 slice of bread soaked in milk
- 1 chopped garlic clove
- Parsley
- 1 egg
- Flour
- 1 glass of dry white wine
- Fish broth
- Salt
- Pepper
- Extra virgin olive oil
- To make the Catalan mince
- 25 g hazelnuts
- 1 clove of garlic
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Preparation
Slice the fish without thorns or skin.
Mix it with the well-squeezed soaked bread, garlic clove, parsley, egg, salt and pepper.
Use this dough to make the meatballs.
Flour, fry in hot extra virgin olive oil and set aside.
Make a stir-fry with the onion and tomato.
Add a tablespoon of flour, stir for a few minutes and reduce the white wine.
Wet with fish stock and bring to a boil for about 20 minutes.
Strain the sauce and place in the pan along with the meatballs.
Add the mince left with the cooking juice and let it cook over low heat for about 10 minutes.Variations:
They can be made from all kinds of fish and especially with tips and leftovers of fish.
They can be served with tomato sauce. -
- Source: Corpus of Catalan Cuisine