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This recipe for Fish Balls is 1964 senator of Baja California in 1964, who contributed it to the the book “Senators that Stew” (Las Senadoras Suelen Guisar) that was to be published only once in that year. At home we love them, and we make them as often as possible because of that love we have for Mexican cuisine.
INGREDIENTS for Fish Balls
- 1/2 kilo of cabrilla fish (may also be fillets of sea bass)
- 1/4 kilo of tomato
- 1 small onion
- 3 garlic cloves
- 2 slices of bread soaked with vinegar and water
- 3 eggs
- 2 poblano peppers
- 20 olives, salt, pepper and oregano
After cooking the fish, remove skin and bones; mix with bread, eggs, salt and pepper. Shape individual fish balls. Apart, prepare a stew with tomato, onion and garlic cloves, first frying the poblano pepper, cut into squares. When it is well seasoned, add two cups of water, and when it reaches a boil, add fish balls to stew; then it is subjected to slow fire. Just before removing from heat, add chopped cilantro or oregano. The olives can be omitted if you do not like them.
Here is another delicious recipe from Baja California Sopa de Almejas