Small Fish Balls With Tomato Sauce (Couirat El Hout)
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Fish Balls
- 2 slices bread, crusts removed, presoaked in a little water
- 1 1⁄2 lbs fillet of firm white fish fillets, skinned and minced (such as hake, haddock, or cod)
- 1 large egg, lightly whisked
- 1 bunch parsley, chopped
- salt and pepper, to taste
-
Sauce
- 1 red onion, finely chopped
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 3 large ripe tomatoes, peeled, deseeded, and chopped
- 1⁄2 red bell pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 pinch cayenne pepper
- 1 1⁄4 cups water
- salt and pepper, to taste
- flat leaf parsley (to garnish) or cilantro, chopped (to garnish)
directions
- To make the fish balls, squeeze the bread dry, place in a large mixing bowl, add the other ingredients and seasoning and mix thoroughly.
- With wet hands, form into balls about the size of walnuts.
- To make the sauce, heat the oil in a frying pan, then add the onion and cook until softened.
- Add the garlic and red bell pepper, cook for 2-3- minutes then stir in the spices followed by the tomatoes and water.
- Bring to a boil. Skim the froth from the surface, add the fish balls and simmer gently for about 8 minutes, turning once.
- Transfer the fish balls to a warm serving dish and keep warm.
- Boil the sauce hard until lightly thickened. Pour over fish balls and sprinkle with chopped parsley or cilantro.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.