5 med. or 3 large cat fish, skinned
1/2 c. finely chopped fresh parsley
2 to 3 green onions, tops only, chopped
3 med. cloves garlic
1/2 c. romano or parmesan cheese
1/2 loaf French bread, soaked and squeezed
3 eggs (or substitute)
Salt and pepper to taste

Boil fish in salted and peppered water for about 20 minutes. Cool enough to handle and pick off bones. (Reserve stock). Combine ingredients above and shape into balls. Fry in cooking oil, browning all sides. Set aside. Pour off most of oil and add 2 tablespoons olive oil and make sauce. You may use your favorite spaghetti sauce or the following.

Spaghetti sauce:

2 tbsp. olive oil or drippings
2 tbsp. flour
2 c. thinly sliced onion, white or yellow
2 sm. cans tomato paste
1 can tomato sauce
2 c. fish stock

In olive oil or drippings, brown 2 tablespoons flour. Add 2 cups onion, tomato paste, tomato sauce. Stir to blend. Add fish stock, Simmer 1 1/2 to 2 hours. Do not add fish balls until about 20 minutes before serving. Fish balls absorb much sauce. Serve over spaghetti. 8 servings.