Fish and Seafood Recipes - Mexican Cod Balls with Tomato Sauce

Ingredients

• 60 ml/4 tbsp olive oil

• 2 small onions

• 2 x 400 g/2 x 14 oz/2 large cans chopped tomatoes

• 1 bouquet garni sachet

• A pinch of salt and freshly ground black pepper

• A pinch of sugar

• 30 ml/2 tbsp white wine vinegar

• 1 slice white bread, crusts removed

• 750 g/1lb cod fillet, skinned

• 30 ml/2 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp chili powder

• 1 garlic clove

• 15 ml/1 tbsp parsley

• 2 eggs, beaten

• 1 green (bell) pepper, cut into thin strips

• 225 g/8 oz/1 cup long-grain rice

• 100 g/4 oz/ cup stoned (pitted) black olives, chopped

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Method:

1. Heat the oil in a saucepan. Finely chop one of the onions and add to the pan. Fry (sauté) for 2 minutes.

2. Add the tomatoes, bouquet garni sachet and seasoning and bring to the boil. Simmer uncovered for to minutes until pulpy.

3. Meanwhile, pour the vinegar over the bread. Place the fish, the remaining onion, quartered, the tomato puree, chili powder, garlic and parsley in a blender or food processor.

4. Add the soaked bread and run the machine until the mixture is finely minced. Mix with enough of the egg to bind. Shape into golf ball-sized balls.

5. Add the green pepper to the sauce, then drop in the fish balls. Simmer gently for 20 minutes.

6. Meanwhile, cook the rice in plenty of boiling salted water. Stir in the chopped olives. Pile the rice on to warm serving dishes and top with the fish balls and sauce.