With the amounts indicatedyou can make about 16 to 20 meatballs depending on the size, perfect for serving four servings second course with its garnish. We start by cleaning the monkfish and cutting it into small pieces. We also peel the prawns. With the heads of these and their skins, plus the skin and bone of the monkfish, we prepare a broth, cooking everything for 15 minutes.
Meanwhile, finely chop all the fish and shellfish and mix it with the breadcrumbs, the egg, half a finely chopped garlic and a little parsley. Form the meatballs by lightly flouring them. and fry them for a few minutes until golden brown. We booked.
In the same oil used to fry the meatballs, poach the other half garlic with the finely chopped onion. When it is soft, add the white wine and raise the heat to evaporate the alcohol. Then we add a glass of the broth that we have made with the monkfish and the prawns and the rest of the finely chopped parsley and mix well.
We put back the fried meatballs that we had reserved and cook them in the sauce for seven or eight minutes. While the meatballs are cooking, we can prepare the garnish that we want to serve to accompany themto later be able to bring everything to the table at the right temperature.