Fish Meatballs Broth

Mains

You will need

500g fish (cod fillets or another white fish like perch or sole) – without bones and heads, but keep them for the broth

1 small onion

1 egg yolk

200g glutinous rice

1/3 bunch of dill

2 tbsp olive oil

2 liters vegetable broth

2 star anise

2 lemons (zest & juice)

3 tbsp white vinegar

2 tbsp mustard

2 tbsp corn flour

Salt & pepper

Directions

4

SERVES

15'

PREPARATION TIME

40'

COOKING TIME

  1. Boil the vegetable broth with the fish bones and heads, along with the star anise.
  2. Strain the broth and set it aside.
  3. In a food processor, blend the fish fillets, onion, and dill.
  4. Add the rice, olive oil, lemon zest, and season with salt and pepper.
  5. Mix well and form small balls from the mixture.
  6. Carefully drop the fish balls into the hot broth with a spoon, and simmer on low heat for 20-25 minutes.
  7. Finally, thicken the soup by mixing the vinegar, lemon juice, and corn flour in a bowl.
  8. Just before turning off the heat, add this mixture and stir gently.

 

Cookware Used for this recipe

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COOKING POT PAL GRANITE NONSTICK 28CM

Her mission? The smile of those you love! Durable body made of high quality cast aluminum 3.6 mm thick, with excellent thermal conductivity for maximum performance and uniform cooking. The 3-layer sol gel non-stick coating is of top quality, while the anti-slip handle with the wooden look stays cool even after hours of cooking. Premium quality tempered glass lid. Suitable for every type of cooker (including induction) & easy to clean in a dishwasher.

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SOUP LADLE PAL GRANITE

Kitchen tool with ergonomic design and excellent heat resistance. Made from absolutely safe and healthy for use in the kitchen nylon. Εxcellent heat resistance (up to 230°C). Suitable for use in combination with non-stick cookware. With antislip soft touch handle.