Rice with Fish Meatballs

Fernando Wilchss
This recipe for rice with fish meatballs is complete and very balanced to serve as a main dish for a children's meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 fish fillets, hake type
  • 150 grams tuna, northern bonito in olive oil
  • 1 onion
  • 50 grams bread crumbs, with oil and parsley
  • 1 egg
  • 2 tablespoons flour
  • 3 deciliters fish broth
  • 150 grams rice
  • 4 tablespoons olive oil
  • saffron
  • salt
  • pepper
  • parsley
Preparation
40 mins
0 mins
Low
  • Chop the hake fillets
  • Drain the oil from the northern bonito.
  • Transfer the two fish to the blender and blend until you get a paste.
  • Peel and finely chop the onion.
  • Heat 2 tablespoons of oil and sauté the onion.
  • Mix half with the fish paste and reserve the other half.
  • Add the beaten egg, breadcrumbs, and season with salt and pepper.
  • Form the meatballs and coat them in flour.
  • Brown the meatballs in the remaining hot oil. Remove and set aside.
  • Incorporate the remaining onion.
  • Pour in half of the broth and cook until the onion is melted.
  • Add the meatballs and cover with the rest of the broth. Bring to a boil, cook for 5 minutes, and remove.
  • Dissolve the saffron in a little hot water, strain, and set aside.
  • Cook the rice in salted water with the saffron.
  • Stir and remove when the liquid has been absorbed.
  • Serve the meatballs with their sauce in the center of rice molds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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