Albondigas de Pescado Recipe (Fish Balls in Tomato Sauce)

Albondigas de Pescado Recipe (Fish Balls in Tomato Sauce): Summertime and beach flavors on your table! Make this great dish with inexpensive fish.
Course Dinner, Lunch
Cuisine Caribbean, Dominican
Keyword albondigas de pescado recipe, fish cakes, fishballs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 283kcal
Author Clara Gonzalez


For the fish balls

  • 4 slices of day-old bread
  • 1/2 bell pepper
  • 1 small white onion
  • 2 cloves of garlic
  • 2 sprigs of parsley
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 1/2 lb [0.75 kg] of skinned fish filet (see notes)

For the sauce

  • 2 tablespoons of olive oil
  • 1 large white onion , cut into strips
  • 2 garlic cloves , crushed
  • 4 large tomatoes , cut into cubes
  • 1 1/2 bell pepper , cut into strips
  • 1 cup of tomato sauce
  • 1 cup of water
  • 1/2 cup pitted olives (optional)
  • 2 sprigs of cilantro
  • 3 limes (cut into wedges)
  • 1 teaspoon of salt


For the fish balls

  • Pulse the bread in the food processor until it has the texture of coarse sugar. Set aside.
  • Mix 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.
  • Cut the fish into cubes and pulse in the food processor until it turns into a uniform paste.
  • Mix fish, breadcrumbs and seasoning paste from step 2. Mix well.
  • Make the fish paste into balls of about 1 1/2" in diameter. Set aside.

For the sauce

  • Heat the oil over low heat.
  • 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. Add the tomato sauce, water and olives. Mix well.
  • Very gently add the fish balls, making sure they don't break.
  • Cover and simmer over low heat for five minutes. Turn the fish balls and simmer covered for another five minutes.
  • Sprinkle with the cilantro, season with salt to taste and remove from the heat.
  • Serve with white rice or tostones and garnish with the limes.


Nearly any fish fillet available in supermarkets can be used in this dish. Traditionally it is prepared with warm water fish (lower in fat) like bass, grouper or red snapper.


Calories: 283kcal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1348mg | Potassium: 825mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2310IU | Vitamin C: 78mg | Calcium: 87mg | Iron: 2.8mg