Moroccan Fishballs

Over the years I’ve posted many versions of fishballs. This time, I went authentic and used fresh filets that i blended myself. They always bring back many food memories for me. The combination of paprika, fresh herbs and vibrant vegetables takes me back to flavors I grew up eating and loving.

These fishballs are not just a treat for your palate, they’re a feast for all your senses. The aroma of spices wafting through your kitchen, the bold colors and the sizzle of that perfectly creamy sauce is what I love the most about cooking a pot of moroccan fishballs.

Try them for your next Shabbat fish, or just for a weeknight dinner. Either way, you will love them!

For the sauce:

• 2 roma tomatoes, diced

• 1 jar grilled peppers, washed and sliced (around 350ml)

• 2 carrots, peeled and julienned

• 1 head of garlic, peeled

• 1/4 cup oil

• 1/2 bunch of cilantro, divided

• 1/2 cup tomato sauce

• 1 tbsp paprika

• 1/2 tsp turmeric

• 1/2 tsp black pepper

• 1 tsp salt

• 2 tbsp lemon juice

• 1.5 cups water

For the fishballs:

• 1 lb salmon

• 1 lb whiting (or turbot)

• 1 onion

• 3 sticks celery

• 4 cloves garlic

• 1/2 bunch cilantro

• 1 egg

• 1 cup breadcrumbs

• 1 tbsp paprika

• 1 tsp salt

DIRECTIONS:

1. Start creating your sauce: In a pan combine tomatoes, carrots, peppers, garlic, tomato sauce and oil. Sauté at medium high heat until vegetables start to soften. Add spices, lemon juice and water and simmer the sauce.

2. In the bowl of a food processor, combine onion, garlic, cilantro, and celery. Process until fully incorporated. Add salmon and process until smooth.

3. Transfer to a bowl and add egg, paprika, salt and breadcrumb. Mix until combined.

4. Form balls. I like to slightly flatten them but they can be shaped round. Place them carefully in the sauce and baste them. Cover and simmer for about 40 minutes. Uncover, baste and let them simmer a little more, about 15 minutes.

5. Sprinkle cilantro and dive in!

For full video, click here.

Enjoy,

Guila