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INGREDIENTS:

- 400 gr. frozen hake - 2 slices of bread crumbs - 1 cup cream - 1 clove garlic - 1 teaspoon chopped parsley - For batter: 1 egg and flour - oil and salt

SALSA

- 6 tablespoons oil - 1 medium onion - 150 gr. white wine - 2 tablespoons of flour - 500 gr. fish stock - 1 bay leaf (optional) 1 clove garlic PREPARATION: - remains are commonly used fish cooked,

them if not then do the following:

- Coat the fish in flour and egg.

- Fry.

- Crumble. - Place the soaked bread crumbs with the cream. - Mix the hake with the bread crumbs, garlic, parsley and salt.

- Join well and shape into balls and meatballs.

- Heat oil in a skillet, turn the meatballs

flour and frying. - In another pan, put oil in the sauce to heat, and fry in it the chopped onion and garlic.

- Let it brown a little and add the flour.

- Add wine, fish stock and bay leaf. - Cook for 10 minutes.

- Place the meatballs in the sauce to warm.