Tunisian Fish Ball Tagine

In Spain, Sephardic fish balls, called albondigas, were seasoned simply with parsley and maybe a little cheese, then fried and served with tomato sauce. Tunisian Jewish fish balls are more highly seasoned. To hold the fish together, most cooks use fresh bread crumbs, but Simy Danan uses only dry crumbs and some cooked rice. During Passover, matzoh meal is used. The fish balls may be fried or poached, then simmered in fish broth flavored with tomato puree, and served with couscous. So