Hake meatballs in green sauce

Albóndigas de merluza en salsa verde

Meatballs are a dish that always triumphs in every home. Although the most popular
are the meat ones, these hake meatballs in sauce are a classic in many cuisines because of the
result they have.
These meatballs are also prepared like any stew, so they will be more
Tasty cooked overnight as they improve in texture and intensify their flavor.

For 6 people
Time: 60 minutes
For the meatballs:
700 gr of hake loins without bones or skin.
60 g breadcrumbs with a little milk for dipping
5 sage leaves, chopped
1 egg
2 tablespoons breadcrumbs
Salt and pepper
Flour for coating
Olive oil for frying
For the sauce:
Olive oil
1 onion
1 clove garlic
Fish soup
50 ml white wine
1 tablespoon of flour
A good bunch of chopped parsley
150 g of peas

Boil the peas for the time indicated by the manufacturer. Drain and keep in cold water to
that maintain their color.
Cut the hake loins into strips and then chop them into small pieces with a knife.
better than crushed to find small pieces. Place in a large bowl.
Moisten the breadcrumbs with the milk, crush them and add them to the bowl of chopped hake, add
also the slightly beaten egg, the chopped sage, the breadcrumbs, salt, pepper and mix everything
Place the broth in a saucepan and heat over very low heat.
In a low 28 cm saucepan, put a little olive oil and add the onion and garlic.
finely chopped and season with salt and pepper, let it cook for a few minutes.
Add the wine and let the alcohol evaporate.
Add the broth, the chopped parsley and lower the heat a little, adjust the salt if necessary.
Form the meatballs of the desired size but that they are all of similar weight.
Dredge in flour and fry in oil to seal them. As they are taken out of the pan
Go directly to the saucepan with the sauce.
When all the meatballs are ready, cover the saucepan and bring to a boil over low heat.
Add the flour diluted in cold water and move the saucepan in back and forth movements so that it
integrate and thicken the sauce.
Finally, add the cooked peas and move the saucepan again so that they are incorporated into
the stew, leave it on the heat for a few more minutes and the meatballs will be ready.

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