Morrocan Style 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
Ingredients
- 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
Preparation
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.
