Codfish "Meatballs" in Tomato Sauce

If you are a regular reader of this blog you know that my diet is the opposite of a low carb diet contains a lot of bread, rice, pizza, and pasta (whole or multi-grains, mostly). At any rate I had pasta for dinner tonight (again!), and topped it with codfish "meatballs." I know this may sound a little odd at first, but they are really delicious (and healthy)...and I love the flavor of fish in tomato sauce. These can also be served over rice instead of pasta, and the flavors can be altered as well...they would, for example, be delicious with the addition of a little ginger and curry (in the meatballs and the sauce) and served over basmati rice. But tonight I had them with a traditional Italian-style tomato sauce over whole wheat rigatoni.

If you have a food processor these are so easy to make...the entire process took maybe five minutes (cleanup too longer than preparation), and cooking time was about twenty minutes...but that's the fun part. Anyhow here's how I made them:

Combine all of the ingredients in the bowl of a food processor. I used two cod fillets, a clove of garlic, a couple eggs, some hot pepper and basil, a handful of breadcrumbs, and a few fennel seeds. Then run the food processor for a minute or two, or until it has a somewhat smooth consistency. Let the mixture rest for a couple minutes (while you wash the food processor) to allow the breadcrumbs to absorb moisture).

Then shape the meatballs and brown them in hot olive oil. Add your favorite tomato sauce (yes, tonight, believe-it-or-not I used a jarred sauce...I also added onion, garlic, peppers, fennel, and a little wine...and the flavor of the fish really really enhances it). Simmer them for a few minutes while you cook your pasta or rice...delicious!


Andy in Germany said…
That's a great idea, thanks for sharing. I may even try this out sometime.

I've been trawling about in your other cooking posts as well. When you talked about Sourdough hibernation you said that it'd been in the fridge for several months. Did you feed it during this time or just let it rest?

Workbike/Andy in Germany
(using my Google accoun so I can pick up replies)
Joe said…
Hi Andy,

No, I don't feed it, but it sometimes takes numerous feedings to "bring it back to life" after a long hibernation. Living in Germany you should have great access to sourdough bakers (especially rye)...have you been to the Bread Museum in Ulm? It's on my list of places to visit in this lifetime.

Andy in Germany said…
Thanks for the tips...

I haven't been to the museum in Ulm, although I've been to the city several times as it's about a hour on the train (Lovely place, let me know if you ever manage to visit)

I'm totally new to the world of Sourdough, but I'll ask a retired baker friend for tips. Time to get the dictionary
Sally said…
Love the recipe and will be trying it this week. Do you think any other fish work well in this recipe?
Joe said…
Hi Sally,
Yes pretty much any seafood will work as long as it's raw when you begin, but the flavors will change as some fish are stronger flavored...this works great with shrimp or scallops also.