White fish (plus prawns in my case) and tomatoes make up this simple but unusual dish which is great as a starter or a main course. This is enough for 8 as a starter or 4 as mains.
600g white fish (skinless and boneless)
100g peeled prawns
A few strands of Saffron (you cannot live in Spain and not use it although mine is currently Iranian)
Bunch flat leaf parsley
1 egg (or grated Parmesan when I cooked it as I didn’t have any eggs, tut)
Glug olive oil
Good squeeze lemon juice
1 onion, finely chopped
2 crushed and finely chopped garlic cloves
6 fresh tomatoes, skinned, peeled, seeded and chopped
1 red chilli, finely chopped (leave seeds in for heat)
A BIG glug of olive oil
Another squeeze of lemon juice
Cut up fish and place in a whizzer together with saffron that has been soaked in a little boiling water, parsley, egg or Parmesan, breadcrumbs, olive oil and lemon juice. Pulse, don’t liquidise! Mould the mixture into walnut size balls.
Make the sauce by sautéing the ingredients then adding water – simmer, partially covered for around 20/25 minutes making sure it doesn’t dry out – just reduce.
Now place the fish balls with the lemon juice into the sauce and simmer for a further 15 minutes with lid on.
Serve with flat leaf parsley and lemon quarters. And a bottle of something chilled.