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; ½ teaspoon each hot red pepper and powdered cumin; 1 teaspoon sweet red pepper; 2 cloves garlic, peeled and finely chopped; 2 Spanish onions, peeled and coarsely grated; 900 g/2 lb fillet of cod, codling or whiting; salt and freshly ground black pepper; 2 tablespoons chopped chives or flat-leafed (Italian) parsley; 4 large ripe tomatoes, skinned, seeded and chopped; 1 egg, beaten; ¼ teaspoon powdered saffron, dissolved in 4 tablespoons water

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

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

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Boulettes of Fish with Tomato Sauce

Ingredients

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