Friday, May 24 2024

Despite the name “meatballs,” these are cod “meatballs.”

In Italy, in fact, meatballs mean all those round, ball-shaped preparations.


These delicious morsels feature tender cod fillets infused with the robust flavors of a classic puttanesca sauce, offering a burst of flavor in every bite.

With a crispy exterior and a juicy, flavorful center, these fish balls are a delicious appetizer or satisfying main course option.

 

 

SERVINGS:4

INGREDIENTS:

  • 1 lb cod fillets, soaked and deboned
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • All-purpose flour for dredging
  • Olive oil for frying

For the puttanesca sauce:

  • 14 oz canned crushed tomatoes
  • 2 anchovy fillets, finely chopped
  • 2 tablespoons capers, rinsed and chopped
  • 2 cloves garlic, minced
  • 1/4 cup black olives, pitted and chopped
  • Red pepper flakes or powder, to taste
  • Olive oil

 

METHOD:

Preparing the Fish Balls:

  1. Finely chop the soaked and deboned cod fillets.
  2. In a bowl, mix the chopped cod with the egg, breadcrumbs, fresh parsley, salt, and pepper.
  3. Form the mixture into uniform fish balls and lightly dredge them in flour.
  4. Heat a generous amount of olive oil in a deep skillet and fry the fish balls until golden brown. Drain them on paper towels to remove excess oil.

Preparing the Puttanesca Sauce:

  1. In a large skillet, heat some olive oil and add the minced garlic and red pepper flakes (if using fresh, finely chop it).
  2. Once the garlic begins to brown, add the crushed tomatoes and cook over medium-low heat for about 10 minutes.
  3. Add the chopped anchovies, capers, and chopped olives. Continue cooking for another 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
  4. Taste and adjust seasoning with salt and pepper, if necessary.

Serving:

  1. Arrange the fish balls on a serving platter and pour the puttanesca sauce over them.

  2. Garnish with some chopped fresh parsley and serve hot.

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