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.