A delicious recipe for hake and prawn meatballs cooked in a flavorful green sauce.
- 650 grams of boneless and skinless hake
- 400 grams of prawns
- 2 cloves of garlic
- 2 slices of stale bread (approximately 70 grams)
- milk
- 3 medium-sized eggs
- 200 milliliters of dry white wine
- 1.5 liters of vegetable or fish broth
- 200 grams of shelled peas
- 2 sprigs of parsley
- olive oil
- pepper
- salt
Prepare the prawns by blanching them in salted water for 2 minutes until they change color. Drain, peel, and chop half of the prawns. Peel the garlic cloves and wash the parsley, then finely chop the parsley and one clove of garlic.
In a bowl, soak the bread with milk. Make sure the hake fillets are clean and free of any skin or bones. Flake the hake and add it to the bowl along with the chopped garlic and prawns.
Add the eggs and half of the chopped parsley to the mixture. Season with salt and pepper, then stir well. Let the mixture rest for 10 minutes to allow it to thicken.
Take small portions of the mixture and shape them into balls, then coat them with flour. Fry the meatballs in hot oil until golden brown, then drain them on paper towels.
For the sauce, peel and grate the onion. Saut the onion and the remaining garlic clove in a saucepan with 3 tablespoons of olive oil. Add 1 tablespoon of flour and toast it. Pour in the wine and cook for 2 minutes until the alcohol evaporates. Gradually add the hot broth while stirring constantly until the sauce thickens slightly. Adjust the seasoning with salt if necessary.
Add the peas, meatballs, and the rest of the parsley to the sauce. Bring to a boil, then reduce the heat to low. Add the whole prawns and cook for 5-6 minutes. Remove from heat and let the stew rest for 5 minutes, covered, before serving.
If any diners have a gluten intolerance, replace the wheat flour with gluten-free alternatives such as cornflour, rice flour, or buckwheat flour.