That’s it, ROSH HASHANA is fast approaching.
In a little less than a week, it’s the big day!
So this year, as promised, I’ll take care of it a little more in advance than usual.
And instead of posting pictures of holiday dishes after the holidays, well this year I’m making them in advance.
Because as nice as it is to make you drool afterwards, hey, it’s still more fun to have the recipe a little in advance, to be able to organize and have the time to prepare the menu, to go shopping and everything else…
So then, today, for all those good reasons, I give you a delicious Shabbos fish balls with red sauce recipe.
First thing you should know, these meatballs freeze really well, so don’t hesitate to make them in advance to save time 😉 !!
In addition, they are super light (at least in the mouth) since they are poached directly in the sauce.
And above all, they are super-mega-ultra good!!!
Soft and tender in the middle with a a kind of spicy red sauce that goes perfectly well with the taste of the fish.
I therefore would strongly advise you to go directly to your fishmonger to get the raw materials and to return to the kitchen pronto to prepare these little wonders!!!
for the stuffing:
- 1 kg fish meat (a mixture of skinless whiting and hake)
- 1 onion
- 1 potato
- 1 garlic clove
- 1 egg
- 1 Tbsp breadcrumbs
- 3 Tbsp oil
- 1/2 glass of water
- salt and pepper
for the sauce:
- 1,5 kg tomatoes or 3 packets of diced tomatoes
- 2 red bell peppers
- 2 large sweet onions
- 1 bunch parsley
- 1 bunch coriander
- 1 small dried red hot pepper
- 1 Tsp paprika
- 1/2 Tsp cayenne pepper
- salt and pepper
- olive oil
for the fish balls stuffing
- In a blender put the peeled onion, quartered, the peeled potato cut in chunks, the garlic clove, and the already washed 1/2 bunch parsley and coriander and mix until you obtain a sort of greenish liquid.
- Add the fish fillets and mix again.
- Add the water, oil, egg, salt and pepper and the breadcrumbs, and mix one last time until you obtain a homogeneous mixture that is supple to the touch (if you find that the mixture is not soft enough, add water.)
- Cover tightly with plastic wrap and let rest in the fridge.
for the sauce
- Peel, cut and seed the tomatoes.
- Dice the 2 onions and sautée in a frying pan with olive oil and a garlic clove.
- When the onions are translucent, let cook for another 2-3 minutes and add the diced tomatoes.
- Stew for 10 minutes. Add salt and pepper.
- Add the spices (hot pepper, paprika and dried hot pepper or powdered Nora)
- Finely chop half the bunch coriander with half the bunch flat parsley and add to the sauce.
- Simmer for fifteen minutes, then dice the peppers and add them to the tomato sauce.
- Cook everything for 20 more minutes.
- While the sauce is simmering, form the balls with your hands.
- The balls must be rolled between the two palms of the hands, long enough for them to be perfectly round and to hold well during cooking.
- When all the balls are rolled, throw them carefully in the tomato sauce.
- Add a big glass of water, and a drizzle of olive oil and let gently cook covered for about twenty minutes, adding water if necessary.
- Putting the fish stuffing in the refrigerator allows it to solidify and absorb the flavors contained in the aromatic herbs and spices.
So there are 2 advantages : a more flavored ball, but also easier to roll !!
- Rolling the balls between the palms of the hand in a circular motion for a while, allows the ball to be well rounded and not to break during cooking.
- You can coat your hands with water or oil because otherwise after 3 or 4 balls it tends to stick. So this way, it will prevent the stuffing from sticking to your hands.
- If you do not like spicy flavors, do not put Cayenne hot pepper and above all think about removing the seeds from the dried hot pepper.
- Finally, remember that these fish balls freeze well. So don’t hesitate to make them in advance, or even to double.