The Recipe for fish albondigas (Albóndigas de Pescado)

A recipe that is very popular in Cuba, the fish albondigas are also commonplace in coastal cities of Mexico...

| Yield: 4 guests | Preparation: | Baking time: | Total time: | | by:

Recipe for the Fish Albondigas


* 1 lb. White fish fillets
* 2 tablespoons lemon juice
* 1/4 teaspoon ground pepper
* 2 tablespoons tomato paste
* 2 red tomatoes
* 1 medium onion
* 5 cloves of garlic
* 2 cups thinly chopped bread without crust
* 1 cup fresh milk
* 1/4 cup flour, or as needed
* 2 eggs
* 1 cup fish stock
* 1/4 cup butter
* 1/4 cup dry wine
* A few tablespoons chopped fresh parsley to decorate
* 1 teaspoon cumin
* Salt to taste


1) Boil the fish for two minutes; discard the fishbones if there are any;

2) Soak the bread in milk. In a non reactive container mix the cooked fish with the soaked bread, beaten eggs, salt, pepper and lemon juice until you get a thick and smooth dough. Reserve in the refrigerator.

3) Make a tomato salsa: dice the tomatoes and onions coarsely then cook them in the butter and spices until the tomatoes melt; press in the garlic, mix in the cumin, the tomato paste, pour in the wine and fish bouillon then simmer 10 more minutes, stirring occasionally.

4) Form 12 fishballs with the fish dough we did earlier. Roll them in the flour and put them in the tomato salsa, in which they will simmer for 15 min.

Remove the pan from the burner and serve the meatballs with rice.

Decorate the fish albondigas with the finely chopped fresh parsley.

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easy mexican recipes