Moroccan Fish Balls
17oz skinless boneless firm white fish
2 green onions
2 tablespoons chopped parsley
2 tablespoons coriander
4 tablespoons of bread crumbs
Pinch of saffron soaked in hot water
3/4 teaspoon salt
Pepper to taste
Tablespoon of olive oil for sautéing
1 onion grated
2 cloves minced
1 tsp paprika
1/2 tsp harissa
1/2 tsp cumin
1 can peeled and diced tomatoes
1 tsp sugar
1.In a food processor place 500g (17 oz) of skinless and boneless firm white fish 1 egg, 2 spring onions, 2 tablespoons of flat-leaf parley, 2 tablespoons of coriander, 55g (2 oz) of fresh bread crumbs, a pinch of saffron soaked in 1 tablespoon of warm water for 5 minutes, ¾ teaspoons of salt and some freshly ground black pepper. 2. Process to a paste and with wet hands form into walnut-sized balls. Place on a tray and set aside in the fridge.
3. For the sauce coarsely grate 1 onion and cook it in some olive oil over medium heat.
4. Add 2 finely diced cloves of garlic, 1 teaspoon of paprika, ½ a teaspoon of harissa and ½ a teaspoon of ground cumin.
5. Stir and add a can of peeled and diced tomatoes, 1 teaspoon of caster sugar, a little water if necessary and salt and pepper to taste.
6. Cover and simmer for 15 minutes. Add the fish balls, making sure they settle into the sauce. Cover and simmer gently for 20 minutes before serving.