Spanish cod meatballs in sauce
Spain on a Fork · ♥ 1.4K likes · 27.7K views · 8 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 450 g cod fillets
Pulse the cod in a food processor 1 to 2 minutes until finely chopped, or finely chop it on a cutting board.
- 2 whole eggs
- 90 g plain bread crumbs
- 15 g chopped parsley
Add the cod to a large bowl with the eggs, bread crumbs and parsley.
- sea salt
- freshly cracked black pepper
Shape spoonfuls of the mixture into meatballs slightly smaller than a golf ball, adding more bread crumbs if the mixture is too wet.
- all purpose flour
Coat each meatball lightly all around in all purpose flour.
Flouring the meatballs
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil until hot but not smoking.
Fry the meatballs in a single layer 5 to 7 minutes until golden all around, then remove to a plate lined with paper towels.
- 1 whole onion
- 3 cloves garlic
In the same pan at the same heat, saute the chopped onion and garlic, mixing continuously, 2 to 3 minutes until the onion is translucent.
- 12 g all-purpose flour
Add the flour and mix continuously 1 to 2 minutes to cook off the raw flour flavour.
- 120 ml white wine
Add the white wine and mix about 2 minutes until the alcohol has cooked off and the mixture is paste-like.
Wine and broth into a sauce
- 8 g chopped parsley
- sea salt
- freshly cracked black pepper
Add the chopped parsley, season with sea salt and black pepper and mix.
Return the meatballs to the pan in a single layer and simmer 2 to 3 minutes until heated through, flipping them at the halfway point to coat in the sauce.
- chopped fresh parsley
Remove from the heat, transfer the meatballs to a serving dish, top with the sauce and sprinkle with chopped parsley.