By Yanni www.fishermansbelly.com (serves 4)
1.5 pounds tuna turned into ground meat (food processor)
8 cups of water
Kosher salt
Cracked black pepper
3 whole tomatoes, grated
2 onions, diced
3-4 garlic cloves, minced
1 jalapeno, chopped
1 bundle of cilantro, chopped
1 cup of breadcrumbs
4 tablespoons of ketchup
3-4 tablespoons of grape seed oil
5-10 corn or flour tortillas, warmed
1 lime, four wedges
Making The Fish Meatballs Soup
1. In a large soup pot, over a medium high heat, start by sauteing one diced onion in grape seed oil. Allow the onions to turn translucent (5-10 minutes). Now add the garlic and chopped jalapeno, then continue to saute for another 5 minutes. Don’t forget to add a heavy pinch of salt and pepper to the onions
2. Add grated tomatoes and ketchup to the pot while continuing to cook over a medium high heat for another 10 minutes. Remember to keep stirring with a flat edged wooden spoon to order to prevent the tomato pulp from burning and sticking to the bottom of the pot. Finally add the water. Bring the soup to a boil, then immediately simmer for just another 10 minutes.
3. Right after you add the water in the above step, start making the fish meatballs. Start by adding the ground
fish into a large mixing bowl. Next you’ll add the second diced onion, cilantro (set some chopped cilantro aside for garnish), bread crumbs, a beaten egg, and a healthy pinch of salt and pepper. Mix all the ingredients together. Wet both of your hands with water then start rolling golf sized fish balls. Tip: I use a large serving spoon to scoop the same sized portions for each fish ball.
