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Morrocan Style Fish Balls

moroccan fish balls

These fish balls are great for kids, my 2 year old loves to eat his bread by dipping in this sauce.  It's also perfect to make with cheaper cuts of fish, so you can keep your fish meal on a budget. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 pounds (1 kg) skinless boneless white fish
  • Handful cilantro
  • Handful parsley
  • 3 tomatoes
  • 1 spicy pepper
  • 1 teaspoon + ½ tsp cumin
  • 1 egg
  • 2 heaping tablespoons sweet paprika
  • 1 teaspoon spicy paprika (optional)
  • Kosher salt and pepper
  • 1 egg
  • 1 (8½ ounce/250 ml) can tomato paste
  • 1 red bell pepper
  • 1 large onion
  • 1 head garlic
  • 1/4-3/4 cup bread crumbs as needed
  • 1½ cup Boiling Water


1 Chop fish in food processor till chunky not pasty, remove and set aside in mixing bowl.

2 Chop parsley, cilantro, ½ onion and ½ of the garlic in food processor until finely chopped, add to fish mix.

3 Add 1 teaspoon cumin, salt, pepper and egg to fish and mix well. add the breadcrumbs as needed so that the fish makes a formable chunky paste.

4 In a large sauté pan drizzle oil, add the fish in one at a time making golfball size balls, be very careful and delicate, use 2 tablespoons to flip them.

5 Once all of the balls are browned remove to a separate plate.

6 Back in the pot drizzle oil if needed and add the remaining onion and garlic sauté until translucent.  Add peppers and chopped tomatoes, tomato paste, salt pepper, paprika, remaining ½ teaspoon cumin. Stir well. 

7 Add boiling water, bring to a boil, lower heat to simmer.  Add back in the balls, let simmer for a minimum of 45 minutes, but best after 2 hours. 

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