Fry
Fish meatballs with saffron sauce
- Serves 6 to 8
Author Notes
Nutritionists recommend us to favor the fish protein instead of meat and Portugal is an extraordinary country in terms of the variety of seafood that can be found in the market. However, often, the hardest part is to make the family, especially the younger ones, to be enthusiastic about the meal when fish is on the menu (I know how it is, I have a daughter at home like this). This recipe is therefore a good suggestion for those fish meals we don’t want to look like fish. It is good for those who have kids (the word meatball is magical) but the grownups will also appreciate: it has a different presentation and the creamy saffron sauce is delicious. —Paula
What You'll Need
Ingredients
- For the fish meatballs (makes about 30)
-
2 pounds
fleshed poached fish, no skin and no bones (choose a firm white fish; I used hake)
-
0,3 pounds
fresh bread crumbs
-
200 milliliters
milk
-
0,5 pounds
onion
-
3
garlic cloves
-
2
eggs, beaten
-
1 cup
parsley
-
Zest of half a lemon
-
2 teaspoons
salt
-
Freshly ground pepper to taste
-
Flour, for dusting
-
Olive oil, for frying
- For the sauce
-
2 tablespoons
butter
-
1
large leek, chopped
-
125 milliliters
white wine
-
1 teaspoon
saffron
-
250 milliliters
vegetable or fish stock
-
0,5 pounds
canned tomatoes, diced
-
400 milliliters
single cream
-
Salt and pepper, to taste
-
0,5 cups
parsley, finely chopped
Directions
- Start by preparing the fish meatballs. In a bowl, mix the bread crumbs and milk, leave to soak for a few minutes and then squeeze to drain the excess liquid. In a food processor, chop the onion, garlic, bread and fish. Transfer to a large bowl, add the other ingredients and mix to combine. Make small balls and roll in flour to coat. Refrigerate for about 20 minutes.
- In a skillet, heat the olive oil and fry the fish meatballs over medium heat until golden all over (If needed, roll the meatballs in flour again before frying them; I did). Remove to paper towels.
- For making the sauce, in a saucepan sauté the leek in butter over medium high heat until soft. Add the white wine and saffron and let it reduce by half. Add the stock and simmer until reduced a little (about a third). Add the tomato and simmer over low heat for 10-15 minutes. Blend with the hand blender for a smoother and more homogeneous sauce.
- Add the cream and season with salt and freshly ground pepper. Introduce the fish meatballs, cover and simmer for about 5 minutes to thicken the sauce.
- Sprinkle with the chopped parsley and serve with white rice.
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