Fish Balls in a Spicy Tomato Sauce
This is another recipe from Saveur Magazine on line.
They have the best food.
I doubled the recipe and still didn’t have enough.
This is the doubled recipe.
I did change this a little.
2 pounds cod or haddock
2 slices stale or hard bread
1/2 cup parsley
1/2 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon ginger
10 cloves garlic
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons oil
1/2 chopped onion
1 small can tomato paste
4 cups chicken, vegetable or fish stock
1 large can of diced tomatoes with the juice
1 teaspoon sugar or more to taste
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice
8 big fresh basil leaves
Get out your food processor
Process the garlic , salt and pepper
Add the fish but cut it into cubes first
Process till chunky
Add the bread, cumin, parsley, coriander, ginger and eggs and process about 6 more pulses
Use your small ice-cream scoop and make 2 inch balls
Put them on a cookie sheet and chill one hour or more.
Put the oil and onion in a saucepan and cook till the onions are soft.
Mix in the tomato paste with one can of water.
Add the stock, tomatoes, cayenne, crushed red pepper and allspice and let it come to a boil then just simmer on low.
Add only fresh basil.
Add the fish ball gently and make sure they are all submerged
Cover the pot and simmer for at least 30 minutes.
Make sure the fish balls get firm and are cooked.
I served this with grated cheese even though you are never supposed to put cheese on fish.
I can eat cheese with everything.
These are so worth making.