A delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish.
Ingredients:
For the albóndigas:
- 1 pound firm, white-fleshed fish filets, ground in a mortar or food processor
- 1 large carrot, peeled and diced
- ½ cup chopped onion
- 1 serrano chile, seeded and chopped
- 2 eggs, beaten
- 1 slice French bread or bolillo, soaked in milk until soft, liquid squeezed out
- pinch dried oregano
- salt to taste
For the broth:
- 2 large garlic cloves, peeled and chopped
- ½ cup chopped onion
- 2 roma tomatoes, chopped
- 1 ½ quarts fish stock
- 2 tablespoons olive or vegetable oil
- ¼ teaspoon dried oregano
- salt and pepper to taste
Preparation:
Combine all ingredients for the albóndigas in a blender or food processor, or use clean hands, as in the old-fashioned way of making meatloaf. Using wet hands to prevent sticking, form the mixture into 2″ balls. Set aside while the broth is prepared. Refrigerate, covered, if making the albóndigas ahead of time.
Place the garlic, onion and tomatoes in a blender with enough of the fish stock to move the blades and blend to a smooth puree.
Heat the oil in a large saucepan, add the puree and cook, stirring occasionally, for 10-15 minutes. Add the remaining stock, oregano, salt and pepper to taste and cook another 10-15 minutes at a low-medium boil.
Gently lower the albóndigas into the broth and boil until they are cooked through. Serve the albóndigas and broth in soup plates, accompanied by bolillos or French bread.
Serves 4.
