Traditional Sephardic Fish Balls in Rich Tomato Sauce

✓ Pesach-friendly. Look for a Pesach hechsher on: stock, paprika. Pesach recipes and menu planner

Albondigas de pescado are Sephardic fish balls simmered in a fragrant tomato sauce. A mix of white fish and a little salmon is chopped and mixed with egg, matzo meal, onion, garlic, parsley and cumin, then poached in a sauce spiced with paprika, cumin and cinnamon and finished with lemon and cilantro.

Light, Tender Fish Balls

Chop the fish yourself, by hand or with a few pulses in a food processor, so it keeps some texture. Use just enough matzo meal to bind and don’t overwork the mixture. Chill the shaped balls before adding them to the simmering sauce, and poach gently so they stay tender.

Kosher Notes

This dish is pareve. Cod, haddock and salmon are kosher. It’s a traditional Sephardic Shabbat and holiday first course; with kosher-for-Passover matzo meal, it works for Passover too.

Make-Ahead

It tastes even better the next day. Serve over rice or couscous, or with bread.

Tender Sephardic fish balls simmered in a fragrant tomato sauce with warm spices like cumin and paprika.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Jewish, Mediterranean, Sephardic

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Fish Balls

• 2 pounds white fish fillets cod, haddock, or similar, skin removed
• 1/2 pound salmon fillet skin removed
• 1 large egg beaten
• 1/2 cup matzo meal
• 1 medium onion finely grated
• 3 cloves garlic minced
• 1/4 cup fresh parsley chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 1/2 teaspoon ground cumin

For the Tomato Sauce

• 3 tablespoons olive oil
• 1 large onion diced
• 4 cloves garlic minced
• 1 can crushed tomatoes 28 oz
• 2 tablespoons tomato paste
• 1 cup fish stock or water
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh cilantro chopped, for garnish

What I use for this recipe

• Dutch ovenSee it on Amazon→
• Food processorSee it on Amazon→
• Nonstick skilletSee it on Amazon→
• Matzo mealSee it on Amazon→

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Method

 

Prepare the Fish Balls

1. Cut the fish fillets into chunks and place in a food processor. Pulse until roughly chopped, but don't over-process into a paste. You want some texture remaining.
2. Transfer the fish to a large bowl. Add the beaten egg, matzo meal, grated onion, minced garlic, parsley, salt, pepper, and cumin.
3. Mix gently with your hands until just combined. Don't overmix or the fish balls will be tough. The mixture should hold together but still feel light.
4. With damp hands, shape the mixture into walnut-sized balls, about 1.5 inches in diameter. Place on a plate and set aside.

Make the Tomato Sauce

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, fish stock, paprika, cumin, cinnamon, salt, and pepper.
4. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Cook the Fish Balls

1. Carefully nestle the fish balls into the simmering sauce. They should be mostly submerged.
2. Cover partially and simmer gently for 15-18 minutes, turning the fish balls once halfway through cooking.
3. Taste the sauce and adjust seasoning with salt, pepper, or lemon juice as needed.
4. Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro before serving.

Notes

The fish balls can be shaped up to 4 hours ahead and refrigerated. The dish reheats well and actually tastes even better the next day. Serve over rice, couscous, or with crusty bread. For a spicier version, add a pinch of cayenne pepper to the sauce.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 8g 10%

Saturated Fat 1.5g 8%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 620mg 27%

Dietary Fiber 4g 14%

Total Sugars 12g

Protein 32g 64%

*Percent Daily Values are based on a 2,000 calorie diet.

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