Fish Balls with Green Peas

Fish balls are cooked all over the world. This option is from Spain. Hake is perfect for meatballs, so let's follow the Spanish, they know a lot about fish.

Ingredients

• 600 g hake fillet
• 2 slices toasted white bread
• 2 eggs
• flour
• olive oil
• salt, freshly ground black pepper
• 500 g fresh frozen peas
• 300 ml fish broth
• 1/2 cup white wine
• 1 bunch of parsley
• 1 clove of garlic
• 1 tbsp. l. flour
• olive oil
• salt

Directions

1. Chop the hake fillets into small pieces and chop with a knife or pulse in a food processor. Soak the bread in water, squeeze and add to the fish. Beat the eggs lightly, season with salt and pepper, add to the minced meat, mix well.
2. Roll the meatballs slightly larger than a walnut with wet hands.
3. Heat oil in a wide skillet and fry the meatballs in 2-3 doses, turning constantly, until golden brown on all sides. Transfer the finished meatballs to paper towels.
4. Peel the garlic and chop finely. Heat olive oil in a wide saucepan and sauté the garlic, 2 minutes. Add flour and fry, stirring occasionally, for 1 minute. Pour in the wine and broth, add the peas and cook for about 5 minutes, until the peas are almost done.
5. Add the meatballs to the pot and cook together for another 5 minutes. Sprinkle finely chopped parsley over the dish, turn off the heat, cover the pan and let sit for 6-8 minutes. before serving.