Fish Meatballs In Tomato Sauce

Ingredients for the meatballs:

1 / 2 kg of Whiting, 250 ml of milk, 150 grams of bread crumbs, 1 garlic clove, 1 egg, 1 tablespoon chopped parsley, flour, olive oil and salt

Prepare meatballs:

Put bread crumbs to soak into the skin and bones leche.Quitamos fish and shredded (you can boil it before if you want) I usually do raw, and will taste better.

We took the fish in the container where we soaked crumbs and also add a clove of garlic chopped fine, parsley, an egg and sal.Mezclamos puñaito of all good and if we see that it is not compact we add a little more bread crumbs.

We get lots of that mass and we are making balls (the size you want) and then going through a pan with plenty harina.Ponemos olive oil and when hot fry the meatballs and let aside on absorbent paper to remove excess of oil.

Prepare the sauce:

The ingredients for this sauce will be: 1 / 2 kg of crushed tomato sauce, 1 onion, 3 cloves garlic, 2 slices of bread, 8 almonds, 1 / 2 glass of wine, olive oil (snuck that we use above) , 1 glass of water and salt

In a gilded pan bread, garlic and almonds and when we put it in a mortar, add a salt puñaito and Crush (reserve). We put a large pan and pour a good olive oil chorreón that snuck before when we take the hot minced onion, when golden, add the mashed this together with the wine, let evaporate the wine and tomato sauce cast by the glass of water, let cook for 20 minutes.

When the sauce is ready we will leave for the shredder and thin, the turn to throw in the pot and add the fish balls, we heatstroke and ready.

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Well now if you greetings and good Stuff benefit from Cadiz.

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