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Pillowy rounds of white fish and fresh herbs simmered on a bed of spicy tomato and garlic sauce.
1/2 kilo Nile Perch fish fillets, fresh or frozen with skin removed
1/2 kilo Cod fish fillets, fresh or frozen with skin removed
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
1 onion, grated (use your food processor!)
1 slice white bread
parsley (handful)
1/2 teaspoon black pepper
1/2 teaspoon Pereg Cumin
1 tablespoon Gefen Canola Oil
salt
2 tablespoons oil
4-5 ripe tomatoes (grated in food processor)
3 cloves garlic, diced
4 cloves garlic, chopped in larger chunks
2 tablespoons Tuscanini Tomato Paste
about 1 cup water
1 tablespoon Moroccan paprika (with oil)
1 teaspoon Pereg Turmeric
little dried chili peppers, whole – a small handful for very spicy! (optional)
handful cilantro, roughly chopped
salt
Place fish in a bowl with lemon juice. Cover with water and let sit for half an hour.
Drain fish and place in food processor (you can use a hand blender as well) with bread, onion, and parsley. Pulse until ready. We are not making baby food- you still want to see flakes of parsley!
Add in seasonings and oil and mix by hand. Set aside.
In a wide rimmed pan or shallow pot heat oil, three garlic cloves, and grated tomatoes.
When fragrant, add in paprika, turmeric, salt, and tomato paste. Cook about 15 minutes on medium heat. Add one cup water and bring to a boil (it should thicken a bit).
Turn heat to low, take out your fish mix, and fill a small bowl with water. Wet hands and roll mix into balls. Place your thumb and pointer finger together-thatʼs how big the ball should be. Place gently on top of sauce.
Sprinkle chilies around the balls and add the four garlic cloves. Cover and simmer for 30 minutes. If you donʼt want this spicy, donʼt add the chillies!
Sprinkle cilantro over everything, cover and cook about 20 minutes, or until the sauce has thickened a bit and is a beautiful red color.
Serve this dish on small individual plates next to warm challah on Friday night of Shabbat, and pray for leftovers!
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