Preparation

From Torres & Ribelles, we want to offer our readers a lot of tasty recipes. So, today, we bring you a recipe that breaks the idea of meatballs. What do you think when you hear the word meatball? Meat, probably. Right? This recipe isn’t about meat. This is about fish. This is hake meatballs in green sauce.

Preparation

The first step is to chop the fish into strips, then cut them up into small squares just like minced meat. Place the hake, the parsley and one garlic clove into a bowl (parsley and garlic clove previously chopped). Add the breadcrumbs soaked in milk and the egg. Then, mix together until a compact mixture is formed.

Once the mixture is formed, form small balls, dip in flour and fry them in a pan with Betis olive oil until Golden.  Drain the balls on absorbent kitchen paper to absorb excess oil.

To make the sauce, finely chop the onion and cook with Betis olive oil until soft. Then, add two garlic cloves (previously chopped), parsley and stir thoroughly for a couple minutes approximately. After this, add the wine and allow it to evaporate. Add 500 ml fish stock and lower the heat. Cook for 10 minutes.

Important: The initial broth level should not exceed half the height of the meatballs. So, place the meatballs in the stock. Allow it to cook for 5 minutes, boiling them slightly.

Lastly, sprinkle with chopped parsley and serve.

This plate can be served with mashed potatoes, white rice or french fries.

Note: The number of dinner guests is 4 people but it depends on the appetite. Estimated preparation time of 40 minutes.