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1
Trim any skin and the gray membrane from the monkfish fillets.
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2
Cut the fillets into 1-inch chunks and chill them thoroughly.
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3
Pass the fish through a meat grinder fitted with a disc with holes about 1/4 inch in diameter.
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4
(Alternatively, you may grind the fish, half at a time, using quick on/off pulses in a food processor fitted with the metal blade.
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5
Either way, the fish should resemble ground beef after you grind it.)
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6
Toss the bread into a mixing bowl and pour enough cold water over it to cover completely.
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7
Let soak until completely saturated.
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8
Drain the bread well and squeeze it between your hands to remove as much water as possible.
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9
Crumble the bread into a mixing bowl and beat in the egg, parsley, capers, 1 teaspoon salt, and 1/4 teaspoon pepper.
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10
Stir in the ground monkfish until incorporated.
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11
Using 1 tablespoon of the fish mixture for each, form balls by rolling the mixture between your palms.
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12
When you have formed all the balls, dredge them lightly in flour to coat all sides.
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13
Heat the vegetable oil in a skillet or braising pan large enough to hold all the fish balls and sauce, until rippling.
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14
Add as many fish balls as will fit without touching.
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15
Fry, turning as necessary, until golden on all sides, about 5 minutes.
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16
Remove with a slotted spoon and drain on a paper-towel-lined baking sheet.
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17
Pour off the oil from the pan, pour in the olive oil, and heat over medium heat.
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18
Stir in the onion and cook, stirring, until wilted, about 4 minutes.
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19
Stir in the tomatoes, bay leaves, and 1 cup of water.
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20
Season to taste with salt and pepper.
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21
Bring to a boil, then lower the heat so the sauce is at a simmer.
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22
Cook 15 minutes.
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23
Stir in the raisins and pine nuts and nestle the fish balls into the sauce, shaking the pan gently till they are covered with sauce.
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24
Simmer 20 minutes, shaking the pan occasionally.
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25
Let the fish balls rest in the sauce off the heat for 10 minutes, then serve.
