Haddock “Meatballs” in Tomato Sauce

1. Cut the potatoes into very small cubes. Place in a saucepan with enough water to cover them. Bring to a boil and cook for 10-12 minutes until tender. Drain and then mash completely.

2. Chop the garlic, herbs, shallot and bell pepper. Crumble the feta up.

3. Bring 1.5 ^2P | 2 ^3P cups of water to a boil in a saucepan. Add the rice, cover and cook for 10-12 minutes over low heat. Once cooked, add 1 tbsp. of butter, salt and pepper.

4. Heat a drizzle of oil in a pan over medium high heat. Pat the fish dry then season it with salt and pepper. Cook the fish for 3-4 minutes on each side or until cooked thorough. Break the fish into very small pieces with a spatula. Remove the fish from the pan and put it in a bowl with the mashed potatoes, the garlic, half of the herbs, the spices, the panko, salt and pepper. Make 3-4 meatballs per person. It is possible to choose different spices for the children’s portion and to make smaller fishballs. Be careful, the fishballs are fragile.

5. Add a drizzle of oil if needed to the pan. Cook the shallot and pepper for 2-3 minutes. Add the tomato sauce, 1-2 tbsp. of sugar, salt and pepper. Simmer over medium heat for 3-5 minutes. Gently add the fish balls to the sauce and cook for 2-3 minutes to warm up.

6. Serve the fish balls and the sauce over the rice and garnish with the remaining herbs and the feta. Bon appétit!