Recipe of hake meatballs and prawns in sauce.
Whenever we talk about meatballs, meatballs come to mind, today I want to leave you with this recipe for fish and seafood meatballs that the whole family will like.
I have prepared the meatballs with hake and prawns, but they can be prepared with other types of fish (cod, monkfish, bonito … etc).
Both hake and shrimp were frozen, they are cheaper. I have previously thawed them. Hake fillets are skinless and boneless. And the prawns are small of what they call rice cookers.
With the heads and shells of the prawns I have prepared a fish stock or fumet, which will serve as a broth for the sauce.
As always, I hope you like it.
Ingredients for the hake and prawn meatballs in sauce
For the hake and prawn meatballs
3 fillets of hake
16 peeled rice prawns
1 egg M
1 clove garlic
For the sauce
1/2 small glass of white wine
Fumet or fish broth, or water
For making hake and prawn meatballs
Crumble the hake and cut the prawns into very small pieces.
Chop the garlic and parsley in a mortar. Add the egg, salt, garlic and parsley, a little milk and the breadcrumbs.
This has to soak the milk. We remove and we have to have a homogeneous and compact mixture.
We shape the meatballs and pass them through the flour.
Fry in abundant oil. We reserve.
For the sauce: Chop the onion. Peel and cut the carrot into pieces. Peel, peel and cut the tomato into pieces.
In a frying pan we put oil, when it is hot, add the onion and carrot. We season.
We let the onion take on a whitish tone. Add the tomato and the paprika. Stir.
Add the half glass of wine. We let it cook for a minute. Add the fumet, until almost the edge of the pan. We let the sauce cook for 15 minutes.
When the sauce is there, we beat everything in the mixer. Add the sauce to the hake and prawn meatballs and heat for 10 minutes over low heat.