White Stewed Fish with Balls
Udaho (by-nc 2.0)

White Stewed Fish with Balls



  1. Chop the onions, stew till tender in the oil in a stew-pan, take out one-third for balls, add the fish and water, season with salt, pepper, ginger and nutmeg.
  2. When the liquor boils, place the balls (see below) on the top of the fish and cook 1/4 hour, then draw the stew-pan to the side of the fire.
  3. Mix the flour to a smooth paste with a little cold water in a separate basin, add the lemon-juice, 1 whole egg and 1 yolk beaten, the saffron, and mix all well together.
  4. Take a pint of the fish-liquor from the stew-pan, add this gradually to the contents of the basin, stirring all the time.
  5. When thoroughly mixed, pour it back into the stew pan, from which must previously be taken some of the fish-liquor, if there seem too much.
  6. Tilt the stew-pan backwards and forwards till the sauce has thickened sufficiently.
  7. Serve hot or cold, with the sauce poured over the fish and balls, and garnish with parsley and slices of lemon.
  8. To make the balls: chop the cod’s-liver very fine ; add the remainder of the onion chopped fine, parsley, white of egg beaten, pepper, salt, nutmeg, ginger, and sufficient bread-crumbs to make them the right stiffness.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Seafood

Measure: avoirdupois

Ingredient: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb

Equipment: measuring cups, measuring spoons, pot, stove, knife

See Also