Moroccan Fish Balls

              

INGREDIENTS:

FOR THE FISH:

1 kilo (2.2 lbs.) ground fish (I like buri but use whatever is freshest.)

5 cloves garlic

1/4 cup cilantro

1/4 cup parsley

1 egg

1 tsp. salt

1/4 tsp black pepper

FOR THE SAUCE:

3 Tbsp. extra virgin olive oil

8 tomatoes peeled and quartered OR 2 15oz can crushed tomatoes

3 cloves garlic, thinly sliced

1 jalapeno, roughkly chopped

3 tbsp. capers

1/4 cup parsley

1/4 cup cilantro

1 tsp. salt

1/4 tsp. pepper

2 cups very hot water (you can add some strands of saffron to the water for a flavor boost)

 

INSTRUCTIONS:

FOR THE SAUCE:

Add everything to the pan besides the water. 

Cook for 15 minutes, stirring often. 

Once the tomatoes begin to blister and everything becomes fragrant, add the water and stir.

Bring sauce to as boil, cover the pan and then reduce heat to low. 

Simmer for at least 30 minutes until everything has broken down and formed a chunky but still liquidy sauce. 

Add fish balls to the sauce and mix so that all the balls are coated in the sauce. 

Return heat to high and bring mixture back to a boil.

Reduce heat, cover and simmer for another 30 minutes, turning the fish balls once in the middle. 

Serve the fish balls hot, topped with plenty of the sauce to sop up with challah!

Enjoy!

 

NOTES:

This fish is really best fresh and super hot!

You can leave out the cilantro and use all parsley if you choose.

Facebooktwittergoogle_plusredditpinterestlinkedinmail