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cat fish fresh parsley green onions cloves garlic Romano Bread eggs salt olive oil flour onion tomato paste tomato sauce fish
Viewed: 44 - Published at: 4 years agoIngredients
- 5 med. or 3 large cat fish, skinned
- 1/2 cup (125 ml) finely chopped fresh parsley
- 2 to 3 green onions, tops only, chopped
- 3 med. cloves garlic
- 1/2 cup (125 ml) romano or parmesan cheese
- 1/2 loaf French bread, soaked and squeezed
- 3 eggs (or substitute)
- Salt and pepper to taste
- 2 tbsp (30 ml). olive oil or drippings
- 2 tbsp (30 ml). flour
- 2 cups (475 ml) thinly sliced onion, white or yellow
- 2 6 oz (168 grm). cans tomato paste
- 1 16 oz (448 grm). can tomato sauce
- 2 cups (475 ml) fish stock
Method
- Boil fish in salted and peppered water for about 20 minutes.
- Cool enough to handle and pick off bones.
- (Reserve stock).
- Combine ingredients above and shape into balls.
- Fry in cooking oil, browning all sides.
- Set aside.
- Pour off most of oil and add 2 tbsp (30 ml) olive oil and make sauce.
- You may use your favorite spaghetti sauce or the following.
- In olive oil or drippings, brown 2 tbsp (30 ml) flour.
- Add 2 cups (475 ml) onion, tomato paste, tomato sauce.
- Stir to blend.
- Add fish stock.
- Simmer 1 1/2 to 2 hours.
- Serve over spaghetti.
