Albondigas con sepia y gambas (meatballs with linefish and prawns)

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 200
    beef mince
  • 400
    pork mince
  • sea salt and milled pepper
  • 3
    cloves garlic
  • 30
    chopped parsley
  • 2
    medium eggs
  • 125
    flour for dusting
  • olive oil
  • 500
    firm-fleshed linefish
  • 250
    peeled prawns
  • 1
    large onion
  • 2
    ripe tomatoes
  • 1
    red sweet pepper
  • water or vegetable stock (optional)


Season meat with salt, chopped garlic and parsley.
Add eggs and mix well. Pinch off bits of mixture, roll into medium-sized balls and dust lightly with flour.
Heat a little oil and fry meatballs on all sides until browned. Set aside.
Lightly dust line fish and prawns with flour and fry in oil until lightly golden. Set aside.
Heat some oil in an earthenware casserole dish and cook onion over low heat until caramelised.
Add tomatoes and sweet pepper and cook uncovered, over low heat until thickened.
If mixture gets too thick, add a little water.
Add meatballs to casserole dish, as well as enough water or stock to cover. Simmer for 30 minutes.
Add line fish and prawns, cook for 8 to 10 minutes and serve immediately.

Read more on: beef  |  shallow-fry


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