Hake&Argentine Red Shrimp stewed meatballs
Couldn't finish your Argentine Red Shrimps? Make them an essential part of the filling of these delicious meatballs'.
- 45 min
- 2 persons
- Difficulty Medium
Ingredients of the recipe
- 100 g. Grand Krust Argentine red shrimp
- 3 clove garlic
- 150 g. hake
- 2 g. parsley
- 1 egg
- 2 tablespoons bread crumbs
- Olive oil
- 150 g. onion
- 1 glass white wine
- 300 ml fish broth
Our star product
HOSO Argentine Red Shrimp
The Wild Taste
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
In a frying pan with olive oil, sauté the sliced garlic and chopped shrimp for one minute. Set aside.
Step 2
Mix the chopped hake with the Argentine red shrimp, parsley, egg, salt and breadcrumbs. Mix well.
Step 3
Prepare a frying pan with plenty of oil and make balls with the previous dough. Fry them and set aside.
Step 4
Remove the oil and cook the chopped onion and garlic, and poach. Add the white wine and let it reduce. Add the fish broth and cook for thirty minutes.
Step 5
Mash the sauce and add the meatballs. Stir everything well and let's eat!
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