These fish balls are like summertime and beach flavors on your table! Make these great albondigas de pescado in tomato sauce with any inexpensive fish.

For the fish balls – 1 small white onion – ½ bell pepper – 2 cloves garlic – 2 sprigs parsley – 1 teaspoon salt – ¼ teaspoon pepper (freshly-cracked, or ground) – 1 pound white fish filet, [0.75 kg] fresh, skinned – 1 cub breadcrumbs, or homemade breadcrumbs (our recipe) (extra, if needed, see notes) – vegetable oil, to grease your hands


For the sauce – 2 tablespoons olive oil – 1 teaspoon bija (annato, achiote) powder – 1 large white onion, cut into strips – 2 garlic cloves, crushed – 1½ bell pepper, cut into strips – 4 large tomato, cut into cubes – 2 sprigs parsley, (or cilantro, if you prefer) – 1 teaspoon salt To garnish – 3 limes, (cut into wedges)


Make the seasoning:

To make the seasoning, combine bell pepper, onion, garlic, parsley, a pinch of pepper, and a teaspoon of salt and pulse in the food processor until you obtain a coarse paste. Set aside.

Make the fish paste into balls

Cut the fish into cubes and pulse in the food processor until it turns into a uniform paste. In a large bowl, combine fish and seasoning paste from step 2. Mix well. Stir in the bread crumbs and combine well. Grease your hands with some oil, scoop 1½ tablespoons of the paste (see notes), and make the fish paste into balls of about 1½" in diameter. Set aside in the fridge.

Cover and simmer:

To make the sauce, heat the oil over low heat in a large skillet or pot. Stir in the bija powder. Add the onion and cook and stir until it becomes translucent. Add garlic, tomato, and bell pepper and cook and stir for a minute over medium heat. Cover and simmer for five minutes, until the tomatoes start releasing liquid.

Flip the fish balls:

Very gently add the fish balls to the tomato sauce, making sure they don't break. Simmer over low heat for five minutes. Gently flip the fish balls and simmer for another five minutes. Sprinkle with black pepper and parsley.

Flip the fish balls:

Remove from the heat. Serve with the limes per suggestions above the recipe.

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