Fish Stuffed Meatballs Recipe

INGREDIENTS FOR 4 PEOPLE 

1.2 kg of freshwater fish mixed (carp, trout, etc..)
2 onions
2 carrots
1 celery castola
2 eggs
1 tablespoon potato starch salt

Wash the fish, squamatelo, evisceratelo, diliscatelo privatelo and skin. Put in a saucepan bones and heads, peel the onions, wash and scrape the carrots together with the rib of celery. Together the heads of fish 1 onion, half a rib of celery and carrots. Pour 1 liter of water in the pot, add salt and cook over low heat for 20 minutes after boiling, then strain the broth. Minced fish flesh, the remaining onion and celery, salt, mix well, add the potato and eggs. Knead the mixture and cut many short balls larger than a walnut, place them in a pot with boiling water and filtered fish broth and cook over low heat for 15 minutes. Let the meatballs into the broth cool, Take them out with a slotted spoon and place in serving dish. Let thicken the broth a covered container and flame, pour over meatballs and serve immediately in preparation tavola.Tempo 45 'Cooking time 40'