Moroccan cuisine · Fish & Seafood

Sardine Tajine

Chermoula sardine balls in a spiced tomato-pepper sauce – coastal cooking from Essaouira.

Ingredients · for 4 servings

• 600 g sardine fillets (or substitute mackerel)
• 1 bunch cilantro
• 3 garlic cloves
• 2 tsp cumin
• 1 tsp paprika
• 1 can chopped tomatoes (400 g)
• 1 red pepper
• 1 lemon
• 2 tbsp rice (raw)
• 1 pinch chili powder
• 5 tbsp olive oil
• Salt

Instructions

1. Finely chop or grind the sardine fillets with half of the cilantro, garlic and cumin.
2. Mix with the raw rice, salt and paprika and shape into walnut-sized balls.
3. Sauté the remaining garlic in the olive oil, add the tomatoes, pepper strips and remaining spices.
4. Cook the sauce down for 10 min and season with salt.
5. Add the sardine balls and braise gently, covered, for 25 min – the rice cooks inside the balls as they go.
6. Serve with lemon wedges and the remaining cilantro – with flatbread.