Canned mackerel (3 tins) – Fish stock (125 ml) – Bread (2 slices) – Carrot (2 pieces) – Onion (1 piece) – Egg (1 piece) – Garlic (1 clove) – Crushed tomato (100 g) – Flour – White wine – Milk – Olive oil – Saffron powder – Parsley (1 tbsp) – Paprika – Salt – Pepper
Wash the mackerel fillets, cut them up and mash them with the peeled and chopped garlic, parsley, salt, pepper and saffron.
Next, mix the egg with more parsley and 2 slices of bread soaked in milk and drained. Chop half the onion, fry it and add it too.
Now we are going to shape it. Stir the mixture, add the fish and form the meatballs. Flour them and put them on a baking sheet. Bake for 18 minutes at 180º.
Meanwhile, wash the carrots, chop them and fry them in a thread of oil with the remaining onion for 6 minutes. Add the tomato and paprika and cook for another 5 minutes.
In the next step, add the tomato, the paprika and 125 ml of white wine. Let it evaporate and pour the broth. Cook for 10 minutes and mash the sauce.
To finish, add the meatballs and cook for 15 minutes over a low heat. Serve with some parsley and enjoy!
Recipe and photo: lecturas.com