Spanish fish meatballs in saffron almond sauce | Albóndigas de pescado en salsa de azafrán

Thoroughly pat the cod fillets dry with paper towels, check for bones, and finely chop them with a knife or in a food processor. Mix with the breadcrumbs, lightly beaten egg, 1 crushed garlic clove, half of the finely chopped fresh parsley, salt, and freshly ground black pepper.

Shape the mixture with wet hands into walnut-sized balls (approx. 16-20 pieces).

Heat half of the extra virgin olive oil (approx. 20 ml) in a deep pan and fry the fish meatballs all over until golden brown for 3-4 minutes. Transfer them to a plate.