Fish balls with herbs and candied lemon


  • 600 g of white fish fillet (whiting, cod, etc.)
  • 1 salt-preserved lemon
  • 1 bunch of chives
  • 1 bunch of coriander
  • 40 g of dried tomatoes
  • 2 shallots
  • 1 teaspoon(s) of cumin
  • 1 teaspoon(s) of turmeric
  • 2 eggs
  • 50 g of flour
  • 200 g of breadcrumbs
  • 400g potatoes
  • 2 fennel bulbs
  • 1 onion
  • 2 cloves garlic
  • 1 pinch of saffron
  • 1 star anise
  • 2 liters of fish stock
  • extra virgin olive oil

  • Salt and pepper from the mill


  1. Desalinate the candied lemon: cut it into quarters and immerse them in water for 30 minutes.

  2. Cut the fish (scaled, gutted, leavened and deboned) into small pieces and set aside.

  3. Finely chop the chives, coriander, dried tomatoes and the desalted candied lemon skin.

  4. Brown the shallots in a little olive oil. Mix them in a salad bowl with the fish, chopped herbs, spices and eggs.

  5. Form small balls, roll them in flour then in breadcrumbs, and set aside.

  6. Cut the potatoes and fennel into 1cm cubes. Chop the onion and garlic. Brown everything in a stewpot with olive oil. Add the saffron and star anise, then add the fish stock. Cook over low heat for 45 minutes.

  7. Preheat the oven to 160°C. Place the meatballs in a baking dish, add salt and pepper, and drizzle with olive oil. Bake for 15 minutes.

  8. Divide the broth into deep plates and place the fish balls on top.

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