Fishballs in Tomato Sauce
DESCRIPTION
INGREDIENTS
- 3 lbs fish fillets (salted, rinsed and ground **)
- 2 tbsp bread crumbs
- 1 bunch parsley (rinsed, miced or ground finely)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp mace
- 1/2 tsp cinnamon
- 2 whole eggs
- 2 tbsp oil
- 1 quart water
- 2 tbsp water
For the Sauce:
- 2 lbs tomatoes (rinsed and diced)
- 1 medium onion (peeled and coarsely chopped)
- 1 bunch parsley (rinsed and minced)
- 1 cup oil
- 1/2 tsp saffron
- 1 tsp paprika
- 1/2 tsp Cayenne pepper.
INSTRUCTIONS
- First prepare the tomato sauce by cooking together the tomatoes, onion and parsley for 20 minutes at low temperature. When done, blend the sauce in a blender to make it very smooth.
- Pour the sauce back into the saucepan, add the oil and spices and let it simmer while you prepare the fishballs.
- In another pan, bring one quart of water to a boil.
- Mix the ground fish with the bread crumbs, parsley and spices. Add the eggs one at a time, the oil and 2 tbsps of water.
- Shape the fish mixture into 2 inch-balls and cook them in the boiling water.
- When they are done, drain them and put them in the tomato sauce. Cover and cook at low temperature for 20 minutes. Serve the fishballs hot.
Notes
French: BOULETTES DE POISSON SAUCE TOMATE
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