Albondigas de Pescado [Recipe + Video] Fish Balls in Tomato Sauce

Name: Albondigas de Pescado [Recipe + Video] Fish Balls in Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small white onion; ½ bell pepper; 2 cloves garlic; 2 sprigs parsley; 1 teaspoon salt; ¼ teaspoon pepper (freshly-cracked, or ground); 1 pound white fish filet; 1 cub breadcrumbs; vegetable oil; 2 tablespoons olive oil; 1 teaspoon bija (annato, achiote) powder; 1 large white onion; 2 garlic cloves; 1½ bell pepper; 4 large tomato; 2 sprigs parsley; 1 teaspoon salt; 3 limes

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
146 kcal
Course
Lunch, Dinner
Cuisine
Caribbean, Dominican

Albondigas de Pescado [Recipe + Video] Fish Balls in Tomato Sauce

Oriana Walker

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These fish balls are like summertime and beach flavors on your table! Make this great albondigas de pescado in tomato sauce with any inexpensive fish.

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Ingredients

Servings

For the fish balls

1 small white onion
½ bell pepper
2 cloves garlic
2 sprigs parsley
1 teaspoon salt
¼ teaspoon pepper (freshly-cracked, or ground)
1 pound white fish filet [0.75 kg] fresh, skinned
1 cub breadcrumbs or homemade breadcrumbs (extra, if needed, see notes)
vegetable oil to grease your hands

For the sauce

2 tablespoons olive oil
1 teaspoon bija (annato, achiote) powder
1 large white onion cut into strips
2 garlic cloves crushed
1½ bell pepper cut into strips
4 large tomato cut into cubes
2 sprigs parsley (or cilantro, if you prefer)
1 teaspoon salt

To garnish

3 limes (cut into wedges)

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Instructions

1. Make seasoning

To make the seasoning, combine bell pepper, onion, garlic, parsley, a pinch of pepper, and a teaspoon of salt and pulse in the food processor until you obtain a coarse paste. Set aside.

2. Make balls

Cut the fish into cubes and pulse in the food processor until it turns into a uniform paste. In a large bowl, combine fish and seasoning paste from step 2. Mix well. Stir in the bread crumbs and combine well.Grease your hands with some oil, scoop 1½ tablespoons of the paste (see notes), and make the fish paste into balls of about 1½" in diameter. Set aside in the fridge.

3. Make sauce

To make the sauce, heat the oil over low heat in a large skillet or pot. Stir in the bija powder. Add the onion and cook and stir until it becomes translucent. Add garlic, tomato, and bell pepper and cook and stir for a minute over medium heat. Cover and simmer for five minutes, until the tomatoes start releasing liquid.

4. Cook balls

Very gently add the fish balls to the tomato sauce, making sure they don't break.Simmer over low heat for five minutes. Gently flip the fish balls and simmer for another five minutes.Sprinkle with black pepper and parsley.

5. Serve

Remove from the heat. Serve with the limes per suggestions above the recipe.

Notes

Fishballs are stickier and mushier than meatballs. If you find it impossible to work with it, add an extra couple of tablespoons of bread crumbs, but don't overdo it because they will have too much of a bouncy texture if you add too much breadcrumb.
You can also freeze them (covered) for an hour too to make them easier to work with.

Nutrition Information

Show Details

Calories 146kcal (7%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 1178mg (49%) Potassium 569mg (16%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 2999IU (60%) Vitamin C 114mg (127%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 146 kcal

% Daily Value*

Calories	146kcal	7%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	1178mg	49%
Potassium	569mg	12%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	2999IU	60%
Vitamin C	114mg	127%
Calcium	54mg	5%
Iron	1mg	6%