Small Fish Balls With Tomato Sauce (Couirat El Hout)

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Total Time
25mins
Prep 15 mins
Cook 10 mins

From “North African Cooking” by Hilaire Walden.

Ingredients Nutrition

Directions

  1. To make the fish balls, squeeze the bread dry, place in a large mixing bowl, add the other ingredients and seasoning and mix thoroughly.
  2. With wet hands, form into balls about the size of walnuts.
  3. To make the sauce, heat the oil in a frying pan, then add the onion and cook until softened.
  4. Add the garlic and red bell pepper, cook for 2-3- minutes then stir in the spices followed by the tomatoes and water.
  5. Bring to a boil. Skim the froth from the surface, add the fish balls and simmer gently for about 8 minutes, turning once.
  6. Transfer the fish balls to a warm serving dish and keep warm.
  7. Boil the sauce hard until lightly thickened. Pour over fish balls and sprinkle with chopped parsley or cilantro.