albondigas de pescado

instructions

• 1 pound of pollock
• 2 eggs
• 28 ounces of stewed tomatoes
• 1 small red pepper
• 1 medium onion
• 3 garlic cloves
• 1/2 teaspoon dry parsley
• 1/2 cup of white wine
• 1/2 cup of all purpose flour
• Olive oil
• a dash of white pepper and red pepper flakes
• salt

Soft poach the eggs in water with a teaspoon of white vinegar. Put them in a food processor. At this point you can start to gently heat up the olive oil. Enough to submerge at least three fourths of the albondiga. Take off the stem and seeds of the pepper and combine with the eggs. Add half of the onion to this. Blend for a few seconds and then add the pollock. Add parsley, white pepper and red pepper to the fish. Blend until it becomes a uniform paste. Finish it with a dash of salt. Let it chill for 15 minutes in the fridge. Make 1 to 1 1/2 inch albondigas, same as meatballs. Lightly roll in flour. Dice up the other half of the onion. In a deep saute pan sweat the onion.

With your mortal and pestle or the food processor make a paste of the garlic cloves and a pinch of salt. Dilute with the white wine. Add the stewed tomatoes to the onions and saute for a few minutes. Add the garlic and wine mix. Simmer the tomatoes. Fry the albondigas in the olive oil until they achieve a nice golden brown. Should only take a few minutes. The oil should be hot but not smoking. If it starts to smoke, reduce heat. Flip albondigas in oil to make sure they get evenly browned. As they finish frying transfer them onto the tomato sauce. When all the albondigas are in the sauce, cover and let it simmer for 15 minutes. A glass of wine and a little bread is all you need.