Moroccan fish balls

Moroccan fish balls

By
From
Cooking from memory
Makes
10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1kg minced fish
1 onion, finely chopped
1/2 bunch coriander, finely chopped
1/2 bunch parsley, finely chopped
5 cloves garlic, minced
1 tablespoon ground cumin
pinch dried chilli
1 tablespoon chicken stock powder
salt
ground black pepper

Sauce

Quantity Ingredient
2 tablespoons olive oil
2 red capsicums, finely chopped
10-12 garlic cloves
60g sweet paprika
2 cups water
500g broad beans
1/2 bunch coriander, finely chopped
2 carrots, finely chopped
1 tablespoon chicken stock powder
1/4 teaspoon salt
pinch dried chilli

Method

  1. Mix the fish with the onion, herbs, garlic, spices, stock, salt and pepper in a bowl. Roll mixture into balls and set aside in a baking dish.
  2. To make the sauce, heat the olive oil in a deep saucepan and fry the capsicums until soft. Add the garlic and paprika and fry for a few seconds, stirring continuously. Quickly add water to the saucepan to avoid paprika turning bitter. Add the broad beans and remaining sauce ingredients, except for a handful of the coriander. Cook for 10 minutes, until the sauce is boiling.
  3. Pour the sauce over the fish balls and sprinkle with the remaining coriander. Cover the baking dish and cook on a high heat for 15 minutes. Lower heat and simmer for an hour. Serve hot.
Tags:
Jewish
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