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Serves/Makes: 4

Ingredients:

• 8 ounces (227 g) smoked haddock fillets, skinned
• 8 ounces (227 g) cod fillets, skinned
• 1 onion, finely minced
• 1/2 green peppper, finely minced
• 2 1/2 ounces (70 g) breadcrumbs
• Salt and pepper, to taste
• 1 teaspoon (5 mL) paprika
• 1 teaspoon (5 mL) chopped chives
• 2 beaten eggs
• 2 tablespoons (30 mL) all-purpose flour
• 4 ounces (l13 g) blanched almonds, chopped and lightly toasted

How to cook:

• In a bowl, microwave together minced onion and green pepper, for 4 to 5 minutes on 'MAXIMUM', stirring once.
• Cut cod and smoked haddock fillets into pieces; arrange onto a plate.
• Cover and microwave fish for 5 minutes on 'MAXIMUM'.
• Crumble fish, removing bones.
• Mix in breadcrumbs, salt and pepper, paprika, chopped chives and beaten eggs.
• Mix in flour.
• Shape mixture into 24 (1-inch / 2.5-cm) patties.
• Coat patties with chopped almonds; freeze.

To Serve

• Thaw and reheat fish patties, moving patties a few times, until hot, approximately 16 minutes all together.
• Leave to rest for 1 to 2 minutes.
• Meanwhile, reheat sauce for 1 to 2 minutes, at 'MAXIMUM''.

Sauce Ingredients:

• 3 teaspoons (15 mL) cornstarch
• 2 tablespoons (30 mL) tomato paste
• 1 1/4 cups (310 mL) tomato juice
• 3/4 cup (190 mL) chicken broth
• 1 garlic clove, crushed
• 1 bay leaf
• 1 tablespoon (15 mL) Worcestershire sauce

Sauce Preparation:

• Mix together all sauce ingredients.
• Microwave, covered, for 5 minutes on 'MAXIMUM', strring after after 2 minutes and then every 30 seconds.
• Throw away bay leaf.

Notes:

Oven: 700 watts
Waiting time: 1 or 2 minutes
Thawing and reheating time: 16 minutes

This recipe for Almond Haddock Balls serves/makes: 4

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Main Ingredient: Haddock
Preparation Method: Microwave