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Fish and
Seafood Recipes - Mexican Cod Balls with Tomato Sauce
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Fish and Seafood
Recipes -
Mexican Cod Balls with Tomato Sauce
Ingredients
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60 ml/4 tbsp olive oil
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2 small onions
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2 x 400 g/2 x 14
oz/2 large cans chopped tomatoes
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1 bouquet garni sachet
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A pinch of salt and
freshly ground black pepper
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A pinch of sugar
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30 ml/2 tbsp white
wine vinegar
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1 slice white bread,
crusts removed
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750 g/1lb cod fillet, skinned
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30 ml/2 tbsp tomato
puree (paste)
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2.5 ml/1/2 tsp chili powder
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1 garlic clove
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15 ml/1 tbsp parsley
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2 eggs, beaten
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1 green (bell) pepper,
cut into thin strips
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225 g/8 oz/1 cup
long-grain rice
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100 g/4 oz/ cup stoned (pitted)
black
olives,
chopped
Method:
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Heat the oil in a saucepan. Finely chop one
of the onions and add to the
pan. Fry (sauté) for 2 minutes.
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Add the tomatoes,
bouquet garni sachet and seasoning and bring to the
boil. Simmer uncovered for to minutes until pulpy.
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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.
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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.
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Add the green pepper to the
sauce, then drop in the fish balls. Simmer gently
for 20 minutes.
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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.
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