Ingredients:
For the Fish Balls:
2 lbs skinless Pollack fillets, flesh chopped very fine
2 tbsp. ground cumin
1 tbsp. paprika, coriander
fresh Cornish salad bag
seasalt
water
3 slices Martins white sliced loaf, toasted and whizzed into breadcrumbs
1 lemon, cut in half
For the tomato sauce:
2 tins chopped tomatoes
2 onions finely diced
2 tbsp. ground cumin
1 tbsp. smoked paprika, coriander
2 cloves garlic
salt and pepper to taste
Instructions:
To make the tomato sauce: In a large frying pan on medium heat, put 2 tbsp. olive oil and add the can of diced tomato.
It will fizz and spit, so stir briskly and add in the spices. onion and any other vegetables Bring the sauce to a low boil, cover and simmer.
To make the fish balls. start by placing the minced fish in a large bowl. Roll up your sleeves because a spoon won't work! In a small bowl, cover the breadcrumbs with just enough water to form a paste (about 2-3 tblsp). It should not be runny. Don't worry if you add too much water, just squeeze out the excess. In another bowl, mix the spices and garlic together. Put the spice mix into the soaked bread and mix well. Take that mixture and mix it into the minced fish. Form the balls, about an inch wide, and place on a plate.
Arrange fish balls in frying pan and squeeze the lemon juice over the fish balls. Cover and cook on medium heat for 10 minutes, turning gently so the outsides crisp up a little.
Arrange fish balls in frying pan and squeeze the lemon juice over the fish balls. Cover and cook on medium heat for 10 minutes, turning gently so the outsides crisp up a little.
Pour over the tomato sauce , cover and simmer on a low heat for 20 minutes.
To garnish, roughly chop a good handful from your slad bag and scatter over each plate.
Serve with greens or green salad dressed with lemon, and cous cous or bread.
The tomato sauce will hold most vegetables that need using up, except cabbage. Spinach, swede, carrot, peppers, fennel could all be chopped finely and added.
My family enjoy this with spaghetti, but most bland, filling starch will work.
If you have any sliced almonds to hand toast them lightly for a delicious, crunchy finish.