Bouletted de Poisson
Deep fried fish balls in tomato sauce is a quick and easy recipe to prepare. In Wisconsin we love our deep fried fish! Savory and as spicy as you want to make it, your family will love this, especially during Lent. You can substitute pasta for the rice if you like. Or you could even put it on a french baguette like a meatball bomber. This dish has many possibilities.
INGREDIENTS
Fish Balls
Onion, chopped – 1
Chile peppers, chopped (optional) – 1 to 3
Parsley, chopped – 1/2 bunch
White fish fillets, chopped – 2 pounds
Bread crumbs – 1/2 cup
Water or milk – 1/4 cup
Salt and pepper – to season
Oil for deep frying
Tomato Sauce
Oil – 3 tablespoons
Onion, finely chopped – 1
Chile peppers, minced (optional) – 1 to 3
Garlic, minced – 2 to 3 cloves
Tomatoes, chopped – 2 cups
Tomato paste – 2 tablespoons
Water – 2 cups
Salt and pepper – to taste
METHOD
Add the onion, chiles and parsley to to a food processor or large mortar and process until smooth. Add the fish and continue to process until smooth and pasty. Remove to a bowl. Stir the bread crumbs and water or milk together in a small bowl, then stir into the fish mixture. Season with salt and pepper.
Using oiled hands, form the fish mixture into golf ball-sized balls and set them on a tray.
Heat the oil in a deep fryer or around 1-inch deep in a large pot to around 365°F. Add a few of the fish balls and deep fry, turning often, until golden brown on the outside. Remove to a paper towel-lined plate and repeat with the remaining fish balls. Set the fish balls aside.
For the sauce, heat the 3 tablespoons of oil in a saucepan over medium flame. Add the onion, chiles and garlic and sauté until the onion is cooked through and translucent. Stir in the tomatoes and tomato paste and simmer for 3 or 4 minutes. Stir in the water and season with salt and pepper. Simmer for another 4 or 5 minutes.
Stir the fish balls into the tomato sauce and simmer another minute or two. Adjust seasoning and serve over rice pilaf.
Marty Made It 