Moroccan cuisine · Fish & Seafood

Fish Balls in Tomato Sauce

Delicate balls of minced white fish with coriander and cumin, gently cooked in a spiced tomato-pepper sauce.

Ingredients · for 4 servings

• 600g white fish fillet (e.g. cod)
• 1 slice white bread
• 1 egg
• 1 bunch coriander (cilantro)
• 1 tsp cumin
• 4 garlic cloves
• 1 can chopped tomatoes (400g)
• 1 red bell pepper
• 1 onion
• 1 tsp sweet paprika
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Check the white fish fillet for bones, roughly cube it, and finely chop together with the soaked white bread, the egg, half of the coriander, 2 garlic cloves, cumin, salt and pepper into a fine mixture.
2. With damp hands, shape into 16 walnut-sized balls and chill for 20 minutes so they hold together while cooking.
3. Finely dice the onion and bell pepper and sauté in 4 tbsp olive oil over medium heat for 6–8 minutes until soft and lightly coloured.
4. Add the remaining garlic and the paprika and toast for 1 minute, then add the tomatoes, season with salt and simmer the sauce uncovered for 10 minutes until thickened.
5. Place the fish balls side by side in the sauce and let simmer, covered, over gentle heat for 12–15 minutes, turning once carefully.
6. Sprinkle with the remaining chopped coriander and serve straight from the pan.