20-Min Seafood Meatball Stew with Caper Sauce
German-inspired fish meatballs in a tangy caper-anchovy sauce, ready in 20 minutes. Cozy, bright, and nothing like the classical version — this one actually fits weeknight timing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 12 oz cod or halibut fillets
- ⅓ cup panko breadcrumbs
- 1 whole egg
- 3 tbsp capers in brine, drained
- 1 tbsp anchovy paste or fillets, minced
- ½ cup heavy cream or sour cream
- 1 cup beef or fish stock
Instructions
- 1
Pulse fish fillets in a food processor until roughly chopped but not fully pureed — should look chunky.
- 2
Transfer fish to a bowl. Mix in breadcrumbs, egg, 1 tbsp capers (minced), anchovy paste, salt, and pepper until just combined.
- 3
Heat oil in a 10-inch skillet over medium-high. Shape fish mixture into 8–10 balls, then pan-fry 3–4 minutes per side until golden brown and cooked through.
- 4
Pour stock into the skillet around the meatballs, scraping up any browned bits. Bring to a simmer over medium heat for 2 minutes.
- 5
Stir in cream and remaining capers. Simmer 2–3 minutes until the sauce thickens slightly and coats the meatballs.
- 6
Season with salt and pepper. Serve over egg noodles or boiled potatoes, spooning the sauce over the top.
Tools you’ll need
- food processor
- 10-inch skillet or sauté pan
- wooden spoon
- small bowl
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