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Author Notes: This recipe came about when when one of our kids was making meatballs as an appetizer for a group when he realized he needed something for the non meat eaters. Luckily, we had lobster stock in the freezer and we live near Wulf's Fish Market, the best fish market in The Boston area. These little fish balls were fantastic and the rich lobster sauce had an incredible flavor!
I like haddock but you can use any white flakey fish (cod, fluke, flounder, sole, pollack) or a combination for these.
If you don't have lobster stock, shrimp stock or fish stock will do, but lobster stock rocks! It is easy to make (lobster bodies and shells, fennel, shallots, garlic, leeks, carrots and water simmered for a couple of hours and strained). We make it in large batches and always have it in the freezer.
This is a great appetizer or hor d'oeuvre and could be a main course over pasta.
Be carful not to overcook the fish balls. Instant thermometer should read 120-125 degrees. They will cook a little more in the warm sauce
- 1 1/2 pounds Haddock, skin removed, or other white flakey fish
- 2 Finley diced garlic cloves
- 1 Finely diced shallot
- 2 Eggs beaten
- 2 tablespoons Chopped flat leaf parsley
- Salt and pepper
- Bread crumbs to bind
- Olive oil
- Sauté the garlic and shallots in oil till fragrant
- Cube the fish an pulse in food processor till the consistency of hamburger. Don't process too much or it turns into paste.
- Mix shallot, garlic, parsley, egg, salt and pepper into fish
- At this pint, micro wave a small piece of the fish mixture do 10-15 seconds to check the taste. Adjust seasoning.
- Form 1 1/2 inch balls and place on a well oiled sheet pan. Put in the refrigerator for an hour or more to firm up.
- Roast in 400 degree oven for 10 minuets. Check internal temperature of the balls after 8 minuets. Continue cooking till 120-125 degrees.
- Add to sauce, sprinkle with basil and serve.
- 1 cup Fennel chopped
- 1/2 cup Onion chopped
- 1 1/2 cups Canned plum tomatoes, seeds removed and chopped
- 2 cups Lobster stock
- 2 tablespoons Chopped basil
- 1 1/2 tablespoons Chopped parsley
- Salt and pepper to taste
- 1 Clove garlic finely diced
- Crushed red pepper (optional)
- Sauté, fennel, onion and garlic in olive oil till soft but not brown
- Add tomatoes and stock, salt pepper and crushed red pepper and simmer for 30-45 minuets till till thickened