"fishballs" with saffron sauce

[Pau]

As Paella is not allowed :anger :anger :anger

I do the balls mixing minced shrimps + hake (or your favorite fish) + 1 beaten egg + parsley.
I fry them in olive oil. Keep them back.

In the same oil, fry 1 big onion (minced), low heat.
And in the original recipe I used to add 1 little spoon flour and 1 glass water + 1/2 glass white wine + saffron (amount you like but not much as it´s really strong!) and then the fishballs and let everything cook (covered) for 10 minutes.

But now with Atkins .... we must remove the flour and to make the sauce thicker .... maybe if the sauce cooks alone for a while ..... and then we add the balls .... that´d be a way.

[Desertthorn]

Thanks Pau, I am going to make sure Nurselady sees this. She buys saffron in bulk if you can believe that.

[Pau]

Thanks Pau, I am going to make sure Nurselady sees this. She buys saffron in bulk if you can believe that.

Ok :nod
This recipe may be done with meat but I´d prefer it with fish.
I´m going to search in my books for more .....

[Heidi3]

Oh my gosh that sounds great!!! I love fish and all kinds of seafood I am going to try this!! thanks so much!!!

[Starmaker]

So let me get this straight, mix baby shrimps minced with a white flaked fish, add egg and stuff, fry it like that? Or in the onion? And where does the saffron come in? Does it stay together well? brown? Thanks for this!

[Pau]

Oh my gosh that sounds great!!! I love fish and all kinds of seafood I am going to try this!! thanks so much!!!

:icondance :icondance :icondance

[Pau]

So let me get this straight, mix baby shrimps minced with a white flaked fish, add egg and stuff, fry it like that? Or in the onion? And where does the saffron come in? Does it stay together well? brown? Thanks for this!

Yes, you first fry them alone (like meatballs).

Then you remove them and fry the onion alone but in the same pot you fried the fishballs.
When the onion is soft (I cook it about 20 minutes, low heat) you add the white wine + water + saffron. Let the alcohol evaporate (about 3 minutes) and then add the fishballs and let them cook, all together, about 10 minutes more.

*To cook fish or meatballs the best pot is a plain and big one so the sauce covers all the balls.

[Starmaker]

Can't wait to make this thank you!

[Starmaker]

It is delish! I think I went a wee bit heavy on the saffron, but nevertheless. The thickener worked well, a little too well as I accidentally added too much. Kinda gloppy, but will be smarter next time. I think these fishballs need a sweet sauce minus the saffron. I miss my sweet n sour fishballs. Pau any ideas there?

[Pau]

sweet and sour ...... like chinese food?

[Starmaker]

yes thats the flavor I am looking for. Maybe, splenda, vinegar, food coloring and no starch thickener? A dollop of cherry DaVinci syrup, I dunno...help me out here lol

[Pau]

yes thats the flavor I am looking for. Maybe, splenda, vinegar, food coloring and no starch thickener? A dollop of cherry DaVinci syrup, I dunno...help me out here lol

I have just a cherri a sauce .... it may work ..... but I don´t know in which rung you are ensive

Splenda
water
300 grs cherries
1 tbsp. guar gum.
2 glasses red wine

Cook the cherries (clean and without the bones) + splenda + red wine for 20 minutes. Grind up and strain.
Dilute the gum in a bit of water and add to the cherries sauce until it gets thick.