Fish Meatballs With Saffron Sauce Recipe

Name: Fish Meatballs With Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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.
2
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 saute 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."]

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Fish Meatballs With Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Meatballs With Saffron Sauce

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