Another recipe from Claudia Roden’s ” The Cooking of the Middle East”. These are good served with couscous.
Ingredients
- 2 slices white bread crusts removed
- 750 g cod haddock, whiting or hake fillets, skinned and chopped or minced, 1½ lb
- 1 large egg
- a bunch fresh flat leaf parsley chopped finely
- For the sauce:
- 3 tablespoons vegetable oil
- 1 large onion chopped finely
- 2 garlic cloves crushed
- 400 g can of tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric
- a good pinch Chilli powder optional
- Juice of ½ lemon or more
- 300 ml water
- salt and pepper
Servings:
Instructions
- Soak the bread in some water and squeeze dry. Mix the fish with the egg and parsley. (A food processor will blend the mixture to a paste very quickly but may make it too soft to handle.) Wet your hands and form the fish mixture into little balls the size of a large walnut.
- To make the sauce, heat the oil in a large pan and fry the onion until golden. Add the garlic and, when it begins to colour, add the tomatoes, paprika, cumin, turmeric, chilli powder, if using, and lemon juice and salt and pepper to taste. Pour in the water and bring to the boil.
- Drop the fish balls into the sauce and simmer for about 8 minutes, turning once.
- Serve the fish balls hot or cold, in their sauce.
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