Moroccan cuisine · Fish & Seafood

Kefta Hout

Sardine meatballs with cilantro and garlic, cooked in a light saffron-tomato sauce.

Ingredients · for 4 servings

• 600 g sardine fillets (or substitute mackerel)
• 1 bunch fresh cilantro
• 4 garlic cloves
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 50 g breadcrumbs
• 1 egg
• 4 tomatoes
• 1 onion
• 1 pinch saffron threads
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Check the sardine fillets for bones and chop roughly into mince with a knife or food processor, finely chop the cilantro and grate the garlic.
2. Knead the fish mince with half the cilantro, half the garlic, 1 tsp cumin, the paprika, the breadcrumbs, the egg, salt and pepper, and chill for 15 min.
3. For the sauce, finely dice the onion and sweat in the olive oil for 5 min. until translucent, then toast the remaining garlic and cumin with it for 30 sec.
4. Add the peeled, diced tomatoes, the saffron threads soaked in 3 tbsp hot water and 150 ml water, and simmer uncovered for 10 min. into a lightly creamy sauce.
5. With wet hands, shape walnut-sized meatballs from the fish mixture, set them in the simmering sauce, cover and cook over low heat for 12–15 min., swirling the pot gently once instead of stirring.
6. Sprinkle with the remaining cilantro, season to taste and serve in shallow bowls with bread or rice.