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Fish Balls and Spaghetti Sauce
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  • Fish Balls:
  • 5 med. or 3 large cat fish, skinned
  • 1/2 cup (125 ml) finely chopped fresh parsley
  • 2 to 3 green onions, tops only, chopped
  • 3 med. cloves garlic
  • 1/2 cup (125 ml) romano or parmesan cheese
  • 1/2 loaf French bread, soaked and squeezed
  • 3 eggs (or substitute)
  • Salt and pepper to taste
  • Spaghetti Sauce:
  • 2 tbsp (30 ml). olive oil or drippings
  • 2 tbsp (30 ml). flour
  • 2 cups (475 ml) thinly sliced onion, white or yellow
  • 2 6 oz (168 grm). cans tomato paste
  • 1 16 oz (448 grm). can tomato sauce
  • 2 cups (475 ml) fish stock
  • Boil fish in salted and peppered water for about 20 minutes.
  • Cool enough to handle and pick off bones. (Reserve stock).
  • Combine ingredients above and shape into balls.
  • Fry in cooking oil, browning all sides. Set aside.
  • Pour off most of oil and add 2 tbsp (30 ml) olive oil and make sauce.
  • You may use your favorite spaghetti sauce or the following.
  • Spaghetti Sauce:
  • In olive oil or drippings, brown 2 tbsp (30 ml) flour.
  • Add 2 cups (475 ml) onion, tomato paste, tomato sauce.
  • Stir to blend.
  • Add fish stock.
  • Simmer 1 1/2 to 2 hours.
  • Serve over spaghetti.
Do not add fish balls until about 20 minutes before serving. Fish balls absorb much sauce.

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