Fish balls

1 4-lb hake
Skin and bone the fish and mince or liquidise the flesh then add:

2 beaten eggs

1/2 tsp saffron

1/2 tsp pepper

1/2 tsp salt

Knead well, roll into balls the size of a walnut, and keep on one side. Mix in a pan and bring to the boil:

1 glass oil

4 tomatoes, peeled, depipped and chopped

2 onions, sliced

3 cloves of garlic, sliced

1 tbsp sweet pepper paprika

1/2 tsp hot pepper (optional)

1/2 tsp cumin

1/2 tsp salt

2 glasses water

Place the fish balls in the bubbling cooking liquid and cook for 10 to 15 min, stirring occasionally. Pour into a dish and serve immediately, accompanied by a green salad with no dressing. Each guest dips salad leaves into the sauce. The contrast between the freshness of the salad and the hot flavour of the fish balls is very agreeable.


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Pigeon and almond pastilla