Fish Balls and Spaghetti Sauce

• 5 med. or 3 large cat fish, skinned
• 1/2 cup (125 ml) finely chopped fresh parsley
• 2 to 3 green onions, tops only, chopped
• 3 med. cloves garlic
• 1/2 cup (125 ml) romano or parmesan cheese
• 1/2 loaf French bread, soaked and squeezed
• 3 eggs (or substitute)
• Salt and pepper to taste
• 2 tbsp (30 ml). olive oil or drippings
• 2 tbsp (30 ml). flour
• 2 cups (475 ml) thinly sliced onion, white or yellow
• 2 6 oz (168 grm). cans tomato paste
• 1 16 oz (448 grm). can tomato sauce
• 2 cups (475 ml) fish stock

1. Boil fish in salted and peppered water for about 20 minutes.
2. Cool enough to handle and pick off bones.
3. (Reserve stock).
4. Combine ingredients above and shape into balls.
5. Fry in cooking oil, browning all sides.
6. Set aside.
7. Pour off most of oil and add 2 tbsp (30 ml) olive oil and make sauce.
8. You may use your favorite spaghetti sauce or the following.
9. In olive oil or drippings, brown 2 tbsp (30 ml) flour.
10. Add 2 cups (475 ml) onion, tomato paste, tomato sauce.
11. Stir to blend.
12. Add fish stock.
13. Simmer 1 1/2 to 2 hours.
14. Serve over spaghetti.

cat fish, fresh parsley, green onions, cloves garlic, romano, bread, eggs, salt, olive oil, flour, onion, tomato paste, tomato sauce, fish

Taken from online-cookbook.com/goto/cook/rpage/001892 (may not work)