Fish Meatballs (Albóndigas de Pescado) – Traditional Mexican Version

Ingredients (serves 6)

• 600 g fresh white fish, boned and skinless (hake, grouper, snook, etc.)

• 1 cup cooked white rice

• 1 egg

• ½ cup breadcrumbs or ground bread

• ½ onion, chopped

• 3 garlic cloves, chopped

• 1 bunch fresh cilantro

• ¼ tsp dried oregano

• Salt and black pepper to taste

• 1 cup tomato purée or crushed tomatoes

• 1 cup fish broth or water

• 1 green chili (serrano or poblano), finely chopped

• 4 tbsp vegetable oil (canola or sunflower)

Preparation

1. Making the Meatballs

• Cook the rice until tender. Drain and let cool.

• Poach the fish in boiling water for 5 to 8 minutes, then flake finely.

• Mix the flaked fish with the rice, egg, breadcrumbs, onion, garlic, cilantro, oregano, salt, and pepper until you get a homogeneous mixture.

• Shape uniform meatballs about 3–4 cm in diameter.

2. Preparing the Caldillo (Broth)

• Blend the remaining onion, tomatoes, and green chili into a purée.

• Heat the oil and sauté this purée for a few minutes.

• Add the broth, season, and simmer for 5 minutes to blend flavors.

3. Cooking the Albóndigas

• Gently place the meatballs into the simmering caldillo.

• Cook over low heat for 10 to 15 minutes until the meatballs are cooked through and tender.

Serving
Serve hot, ideally in a bowl with the caldillo. Accompany with corn tortillas, white rice, or crispy tortillas. Garnish with finely chopped fresh cilantro.

Traditional Tips

• Meatball consistency: The mixture should be firm yet tender, sturdy enough to hold together during cooking in the broth.

• Handle gently: Carefully handle the meatballs to prevent breaking in the broth.

• Adjust seasoning: Modify the amount of green chili, cilantro, and oregano to suit your taste.

• Avoid overcrowding: Cook in batches if necessary to maintain a gentle simmer.

Summary
A mixture of flaked fish, cooked rice, breadcrumbs, egg, herbs, and spices formed into meatballs and poached in a flavorful tomato broth (caldillo). The dish has a soft texture and authentic flavors typical of traditional Baja California cuisine.