Meatballs Monkfish

Monkfish meatballs recipe, a white fish with excellent nutritional properties and high protein.

Ingredients (6 servings)

1 kg. Clean monkfish

1/2 kg. shrimp

1 onion

1 egg

1 glass of sherry or manzanilla

flour

bread crumbs

Water

olive oil

Salt

saffron

black pepper

parsley

Elaboration

 To make the broth, clean monkfish, reserve the loins and introduces the head, spine and skins in a saucepan with water and salt. Peel the prawns, tails and incorporates reserve casserole heads and shells. Add a sprig of parsley. Simmer a few minutes. Defoamed, strain and reserve.

Get the ingredientsYour Spanish Shop

Gallo breadcrumbs 500 gr.€2.31BuyHigher ground Saffron Carmencita 0,4 gr.€5.28BuyAneto Natural Fish Broth 1l.€6.99Buy

Pica loins monkfish and langoustine tails and put them in a bowl. Finely chop half an onion and add it. Reserve the other half. Salt and pepper and mix. Casca an egg in another bowl, whisk and add to the meat mass. It incorporates a spoonful of breadcrumbs and mix well. Add one more and still working the dough. Make a pellets with the dough, pass them in flour and fry in a pan with hot oil. Remove them to a plate with paper towels to remove excess fat.

Strain half oil pan frying to another. Chop the onion half and put it to fry. Pour the white wine and 3-4 ladles of fish stock. Add the saffron. Boil and enter the meatballs. Cooking another 4-5 minutes.

Serves 5 or 6 meatballs per serving, salsea and garnish with a sprig of parsley.

Source: www.hogarmania.com (recipe Arguiñano Karlos)

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