Fish Balls and Clams in Green Sauce Recipe - Albondigas de Pescado

By mahto

Ingredients

• 2 lbs (900 gr) monkfish or other solid white fish like cod or halibut
• 1/2 - 3/4 lb (250 - 750 gr) clams
• 2 eggs
• 2 oz (50 gr) bread crumbs
• 6 cloves of garlic
• 1 onion
• 2 Tbsp chopped parsley
• 1/4 cup (50 ml) milk
• salt and pepper to taste
• olive oil
• 2 Tbsp flour
• 5 oz (150 ml) white wine
• 1/2 tsp red pepper flakes

Details

Servings 4
Adapted from spanishfood.about.com

Preparation

Step 1

This fish balls with green sauce recipe makes 4 servings.

Clean clams of debris, sand, etc. from the shells and rinse under cold water. Place in a medium sauce pan and cover with water (approximately 16 oz. or 250 ml). Bring water to a boil, then reduce to a simmer until clams open. Remove from heat.

Clean the fish of skin, bones, etc. Cut into cubes and whirl in a food processor.

Chop garlic finely. Mix the bread, milk, 3 cloves garlic, eggs and 1 Tbsp of chopped parsley in a bowl. Add the fish and bread crumbs. Mix thoroughly and add salt and pepper to taste. If the mixture is too wet, add additional bread crumbs.

Pour 1/2 cup flour into a shallow bowl. Form fish mixture into balls and roll in flour individually. Set aside.

Pour half-inch olive oil into a 10-inch frying pan and heat. When oil is hot enough, fry fish balls until they turn golden brown. Remove and drain on a paper towel.

Chop onion. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, fry chopped onion, rest of chopped garlic and red pepper flakes. When onions are transparent, fry 1-2 Tbsp flour. Pour in wine, stir and simmer for 3-4 minutes.

Place fish balls into the pan. Slowly pour in the reserved water in which clams were cooked, as well as the parsley. Stir and simmer for 5 minutes.

Serve with white rice or fried potatoes.