Shared by Aquiba Benarroch
Shared by Aquiba Benarroch
Moroccan Fish Balls in Saffron-Tomato Sauce
Yield: 2 dozen
Moroccan Fish Balls in Saffron-Tomato Sauce
Yield: 2 dozenThis recipe was shared by Aquiba Benarroch. Read more about his family in "A Shabbat Fish from Morocco Swims Across the Atlantic."
Ingredients
For the fish balls:
- 2 pounds fish filets, cod or halibut, chopped into large pieces
- 1-2 cloves garlic
- ½ bunch of cilantro (~1 cup), leaves picked
- 1 ½ “ slice of french bread or 1 slice of plain bread, soaked in water
- ¼ teaspoon nutmeg
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 1 egg yolk
For the sauce:
- ½ cup olive oil
- 6 cloves of garlic, peeled
- 3 medium-large tomatoes, peeled and deseeded, roughly chopped
- 10-12 threads of saffron
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ bunch cilantro, leaves and tender stems, roughly chopped
- ½ lemon, thinly sliced
- 2 egg yolks
- Juice of one lemon
Preparation
Step 1
Make the fish balls: place the fish, garlic, and cilantro, in the bowl of a food processor. Pulse until ingredients are well combined, but not pasty.
Step 2
Place the mixture in a medium bowl. Squeeze all of the water out of the slice of bread and place in the bowl with the mixture. Add the nutmeg, salt, pepper and egg yolk and mix by hand, breaking up the bread, until evenly combined.
Step 3
For the sauce: heat oil in a medium saucepan over medium-high heat, add the garlic and let sauté until fragrant. Add the tomato, saffron, salt, and pepper. Let cook for 8-10 minutes until tomatoes begin to break down. Add the cilantro and lemon slices and simmer over low-medium heat.
Step 4
While the sauce cooks, roll the fish balls. Pinch off ~⅓ cup of the fish mixture and roll it into a round shape about the size of a golf ball. Repeat with the remaining mixture.
Step 5
Add the fish balls and a ½ cup of water to the sauce. Cook until sauce reduces and thickens and fish balls are cooked through, about 25-30 minutes.
Step 6
In a small bowl, whisk the egg yolks and lemon juice together.
Step 7
Remove the fish balls and sauce from the heat and pour the egg and lemon mixture into the pan, swirling to combine.
Step 8
Serve immediately with Jasmine rice.
