Boulettes of Fish with Tomato Sauce

Name: Boulettes of Fish with Tomato Sauce
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 150 ml/¼ pint (⅔ cup) water; 6 tablespoons olive oil; 900 g/2 lb fillet of cod, codling or whiting; 1 egg, beaten; ¼ teaspoon powdered saffron, dissolved in 4 tablespoons water; ¼ teaspoon powdered saffron, dissolved in 4 tablespoons water; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons chopped chives or flat-leafed (Italian) parsley; 2 tablespoons chopped chives or flat-leafed (Italian) parsley; 4 large ripe tomatoes, skinned, seeded and chopped; 2 Spanish onions, peeled and coarsely grated; 2 cloves garlic, peeled and finely chopped; 1 teaspoon sweet red pepper; ½ teaspoon each hot red pepper and powdered cumin; ½ teaspoon each hot red pepper and powdered cumin

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

900 g/2 lb fillet of cod, codling or whiting
1 egg, beaten

Africa
Morocco
Carthaginian
Azemmour
Safi
Essaouira
El Jadida
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

To prepare fish, cut fish fillets into strips and combine in the food processor with beaten egg, saffron and water, and season with salt and black pepper to taste. Process in short bursts until smooth. Form into boulettes (small balls) about the size of a walnut.
To make tomato sauce, combine all the ingredients in a shallow casserole, adding salt and pe