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.
Morrocan Style Fish Balls
Servings
8 Servings
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
Instructions
- 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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