Yummy, different way to eat fish. Didn't have cod or haddock so I used talapia. Really easy/fast recipe. Too bad it isn't called something that sounds better than fish balls.... I will be making this more often--it's great!
Fish Balls in Tomato Sauce
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
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Credit: Todd Coleman
INGREDIENTS
1 lb. ground cod or haddock½ cup matzo meal
¼ cup finely chopped parsley
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground ginger
5 cloves garlic, finely chopped
1 egg white, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
3 tbsp. tomato paste
2 cups fish or vegetable stock
1 cup whole, peeled canned tomatoes with juice, crushed
1 tsp. sugar, plus more to taste
½ tsp. cayenne
¼ tsp. crushed red chile flakes
¼ tsp. ground allspice
INSTRUCTIONS
1. Stir together fish, matzo meal, 3 tbsp. parsley, cumin, coriander, ginger, 2 cloves garlic, egg white, and salt and pepper in a bowl. Form into thirty-two ½-oz. balls; chill.2. Heat oil in a 4-qt. saucepan over medium-high heat. Add remaining garlic; cook until fragrant, about 45 seconds. Add tomato paste; cook, stirring, until caramelized, about 3 minutes. Add stock, tomatoes, sugar, cayenne, chile flakes, allspice, salt, and pepper; bring to a boil. Add fish balls, reduce heat to medium-low, and cook until balls are cooked through, about 20 minutes. Sprinkle with remaining parsley.
Ratings & Reviews (1)
Fish Balls in Tomato Sauce
Reviewed by LSMANN on
.
Yummy, different way to eat fish. Didn't have cod or haddock so I used talapia. Really easy/fast recipe. Too bad it isn't called something that sounds better than fish balls.... I will be making this more often--it's great!
Rating: 5
