Moroccan Fish Boulettes in Harissa Tomato Sauce Recipe
This is a delicious main course served with rice, cauliflower rice, couscous or pita. On Passover, I like to serve it with a vegetable fritter to soak up the sauce. Serve it right from the pan.
Ingredients
- For the Fish Boulettes
- 4 cloves garlic
- ½ cup packed parsley leaves
- ½ cup packed cilantro leaves
- 2 small onions, cut in a few pieces
- 2 tsp kosher salt
- ½ tsp pepper, or more to taste
- 1 tsp cumin
- Zest of two lemons
- 2 large eggs, beaten
- 2 lb fresh cod, minced or ground*
- ½ cup matzo meal
- 4 tbsp olive oil, divided
- For the Harissa Tomato Sauce
- 3 tbsp olive oil
- 2 tsp flaked garlic
- 1½ tsp kosher salt
- 1½ tsp sweet paprika
- ½ tsp red chili flakes
- 1 tsp caraway seeds
- 1 tsp dried rosemary leaves
- ½ tsp cumin seeds
- 3 tbsp tomato paste
- 4 Roma tomatoes, grated (ends
- discarded)
- 1-1½ cups water
- ¼ cup chopped dill
Instructions
- 1
For the Fish Boulettes: In the bowl of the food processor, mince garlic. Add parsley and cilantro, mince. Remove to a large bowl.
- 2
Put onions in the processor, mince, add to the large bowl with the garlic and herbs. Also add to the bowl the salt, pepper, cumin, lemon zest and eggs, mix thoroughly. *If the fish is not ground, mince it in the processor at this point and add it to the bowl. If the fish is minced, add it to the bowl. Mix well with the ingredients in the bowl, add the matzo meal, mix. Refrigerate for about 30 minutes (or longer).
- 3
With wet hands, shape the mixture into 20 oval balls. These can be refrigerated at this point or cooked right away.
- 4
In a large sauté pan, heat half the oil, add about half of the fish balls and brown on each side until golden, about 2-3 minutes per side. Remove to a plate, add the remaining oil and repeat with the second batch. Don’t clean the pan, you will need it for the next step.
- 5
In the meantime, make the Harissa Tomato Sauce: In the fry pan on medium heat, add oil. Add the flaked garlic, salt, paprika, chili flakes, caraway seeds, rosemary and cumin seeds. Let toast for 2-3 minutes. Add tomato paste. Cook for another minute. Add the grated tomato. Fry for 2-3 minutes, add 1 cup water. Let this sauce boil gently for 10-15 minutes. Add the last ½ cup of water if the sauce looks too thick.
- 6
Add the fish boulettes to the pan with the sauce and cover. Cook on a low heat for 15-25 minutes. Sprinkle with dill. Serves 6.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
You Might Also Like
More fish recipes→
Fish
Teriyaki Glazed Salmon
This teriyaki glaze is a fantastic versatile glaze. It will keep for one week in the fridge or if you want you can double the recipe and freeze it. It can be used on fish, chicken or tofu.
June 1, 2022
Fish
Swordfish Piccata
This very easy, super-fast skillet dinner will become a weekly staple. The recipe comes together very fast, so have all the ingredients ready by the stove. If you don’t like swordfish, this recipe can be made with any fish.
May 20, 2022
Fish
Grilled Swordfish with Tomatoes and Salsa Verde
Dressing or marinating the fish after it is grilled makes for a way fresher tasting end product. This salsa verde is delicious on any frilled fish, chicken or meat
May 18, 2022
Frequently Asked Questions
How do I make Moroccan Fish Boulettes in Harissa Tomato Sauce?
This Moroccan Fish Boulettes in Harissa Tomato Sauce recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 27 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this moroccan fish boulettes in harissa tomato sauce ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.