Chew boullette (fish balls)

boullettes
680 grams of boneless white fish chopped up
2 onions chopped finely
2 slices bread (moisten with water if using fresh fish)
1 T parsley
1/8 t black pepper
1/4 t red pepper
pinch of salt
1 cube of maggie
2 t garlic powder

blend ingredient in your blender or food processor and make small balls, fry in oil than set aside

chew
fry one chopped onion until translucent, add 1 garlic clove pressed, a cube of maggie and 2 cans of tomato paste add vegetables of your choice, carrot, potato, cabbage and enough water to cover them and simmer until cooked

*note, you can make your boullettes small like marbles omit the veggies from the stew to make a sauce and serve over benechin (the recipe I'm linking is made with meat but substitute fish) this dish is called jagua