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Shared by Esther Serruya Weyl

Fish Albondigas (Fish Balls in Tomato Sauce)

Yield: 4 to 6 servingsTime: 1 h

Fish Albondigas (Fish Balls in Tomato Sauce)

Yield: 4 to 6 servingsTime: 1 h

Family Journey

Spain and TurkeyMorocco
Belem, Brazil

This recipe was shared by Esther Serruya Weyl. Read more about her family in " The Recipes That Connect This Brazilian Community to Its Moroccan Roots" and try her recipes for escabeche de piexe and meringue with orange marmalade.

Ingredients

For the sautéed onion and garlic mixture

  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon olive oil

For the fish balls

  • 1 pound skinless red snapper filet, finely chopped
  • 1 tablespoon breadcrumbs
  • 1 teaspoon vegetable oil 
  • ¼ bunch cilantro leaves, finely chopped
  • ¼ bunch parsley leaves, finely chopped
  • ¼ teaspoon nutmeg
  • Juice of ½ lime
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ of sauteed onion and garlic mixture

For the sauce

  • 8 to 10 plum tomatoes, deseeded and finely chopped
  • ½ of sauteed onion and garlic mixture
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon olive oil
Main CoursesPareveSouth and Central AmericaNorth Africa

Preparation

  • Step 1

    Place a saucepan over medium heat. Add 1 tablespoon of olive oil and add the onions and garlic. Saute until translucent and starting to brown, about 10 minutes. Remove from heat and set aside to cool.

  • Step 2

    Place the chopped fish, breadcrumbs, cilantro, parsley, nutmeg, lime juice, salt, pepper, and half of the sautéed onion and garlic mixture into a large mixing bowl. Mix until combined well. Set aside.

  • Step 3

    Place a deep saucepan over medium to high heat. Add the remaining sauteed onion and garlic, tomatoes, 1 teaspoon of salt, and cook for about 15 to 20 minutes until the tomatoes thicken and cook through. Add 1 cup of water. Stir mixture well and bring it to a simmer. Cook for about 20 more minutes until the sauce thickens.

  • Step 4

    Take 1 tablespoon of the fish mixture, form it into a ball shape with your palms and place it into the simmering sauce. Continue with the rest of the fish mixture until all the fish balls are submerged in the tomato sauce. Cook the fish balls uncovered for about 10 to 15 minutes until they are cooked through.

  • Step 5

    Serve the albondigas hot with a side of rice.