Fish meatballs in saffron sauce recipe
Last Updated on
Total: 1 h 20 min Diners: 4
I recognize that I love fish meatballs not only because they are a perfect recipe as such, but also because they are the ideal alternative to use the small remains of large fish such as grouper (also known as wreckfish depending on the area of Spain in question). These large fish have large bones and even if we remove the loins with great skill, there is always meat left between them and the rest of the bones and that meat is perfect for making meatballs like these, or also all that remains between the head or the end of the tail.
Ingredients
For the sauce
. Onions, 2 u Garlic clove, 2 u White wine, 1 glass Fish stock, 250 ml Saffron, 14 threads Dry bread, 1 thick slice Salt, c/s Black pepper, c/s
For the meatballs
. Grouper meat (skin and bones removed), 500 g Sliced bread, crustless, 2 slices Egg, 1 u Cream, 60 ml Garlic clove, 1/2 u Chopped fresh parsley, 1 tbsp Salt and black pepper, c/s Flour, 100 g Mild olive oil, 500 ml
Grouper, characteristics and nutritional value
Grouper is an oval-bodied fish with flattened sides that belongs to the same family as sea bass. It feeds on crabs and cephalopods, which it pounces on and crushes with its powerful jaws. These fish, depending on the subspecies to which they belong, can weigh between 2 and 300 kg and measure between 40 cm and 3 meters.
Their meat is semi-fat, so it is halfway between a white fish and an oily fish. Its meat is juicy and very appreciated for a lot of preparations.
Grouper is a fish that contains 6 g of lipids per 100 g of edible portion. More than a quarter of this fat corresponds to omega-3 fatty acids. Its protein content is high, being these of high biological value and containing all the essential amino acids.
Per 100 g of edible portion (data from the Spanish Foundation of Nutrition)
Per 100 g of edible portion (data from the Spanish Foundation of Nutrition)
From the mineral content, they again stand out as a source of selenium and phosphorus. Among the vitamins, those of the B group stand out, with a special significance in the case of vitamin B12, of which a serving of halibut covers 120% of the amounts established as recommended daily intakes for an adult between 20 and 39 years of age who performs moderate physical activity. Behind this contribution is that of niacin, with 41% of the IR/day in men and 55% in women. It is also a source of vitamin B6.
How to make juicy fish meatballs
So that the meatballs are not dry we add the breadcrumbs, a little sofrito if we wanted and also that egg that will help us to amalgamate and the secret is to fry them so that they are browned on the outside but remain juicy, and then do not cook them too much inside the sauce, just enough so that they are well impregnated with that yellow sauce based on saffron that is so typical in Cadiz. Of course, we can make grouper meatballs but also of any other fish we have on hand.
Step 1
The first thing we will do is to prepare the grouper meatballs, for this we will chop the garlic very finely and crush it with the fresh parsley and on the other hand we will have to dip the breadcrumbs in the cream and mix it with the fish meat, egg, salt and pepper. With this mixture we will form the balls.
Step 2
Prepare a pan with olive oil over medium/high heat and coat each meatball in flour and then fry until golden brown. Remove them to a plate with absorbent paper so that they lose the excess fat.
Step 3
Now it’s time to prepare the sauce, for that poach in a saucepan with olive oil the chopped garlic with the onion cut into brunoise and a little salt, over medium/low heat until tender.
Step 4
Then add the chopped dry bread to brown lightly and then automatically add the saffron strands to toast them a little too, being careful not to burn them.
Step 5
Soak then with the white wine and leave, over high heat, to evaporate almost completely to lose the alcohol but leave the taste of the wine.
Step 6
Water with the fish stock and cook for 10-15 minutes over low heat, then season with salt and black pepper. Grind everything very well (if you want) so that it is a smooth and unctuous sauce. If it is too liquid we can put it on the fire again and let it reduce and thicken over low heat.
Step 7
Incorporate the meatballs into the sauce and cook them briefly over low heat for about 5 minutes, so that they absorb all the flavor but do not remain dry. If the sauce is too thick you can add a little more broth if necessary.