Boulettes de Poisson

Ingredients

For the fish:

2 lb Whiting, Cod or other white fish fillets, chopped
1 Onion, chopped
2 Chile peppers, chopped
1/4 cup Parsley, chopped
1/2 cup Bread crumbs
1/4 cup milk
Salt and pepper
Oil for deep frying

For the sauce:

3 tablespoons Olive Oil
1 Onion, chopped
2 Chile peppers, minced
4 cloves Garlic, minced
2 cups Tomatoes, chopped
2 tablespoons Tomato paste
2 cups Water
Salt and pepper

Directions

1. Add onion, chiles and parsley to to a food processor or large mortar and process until smooth. Add fish and process until smooth. Transfer to a bowl.
2. Stir the bread crumbs and milk together in a small bowl, then stir into the fish mixture. Season with salt and pepper.
3. Using oiled hands, form the fish mixture into golf ball-sized spheres and put them on a tray.
4. Heat the oil in a deep fryer or around 2-inch deep in a large pot to 365°F. Add a few of the fish balls and deep fry, turning often, until golden brown on the outside. Let drain on a wire rack or paper towel-lined plate and repeat with the remaining balls.
5. For the sauce, heat the 3 tablespoons of oil in a saucepan over medium flame. Add the onion, chiles and garlic and saute until the onions are translucent. Stir in the tomatoes and tomato paste and simmer for 4 minutes. Stir in the water and season with salt and pepper. Simmer for another 5 minutes.
6. Stir the fish balls into the tomato sauce and simmer another minute.
7. Serve and enjoy!