Moroccan Fish Balls in Saffron-Tomato Sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Paring knife
- Saucepan
- Wooden spoon
- Slotted spoon
- Stove
- Fine-mesh sieve
- Plate
Ingredients
- 2 pounds fish filets, cod or halibut, chopped into large pieces
- 1-2 cloves garlic
- ½ bunch of cilantro (~1 cup), leaves picked
- 1 ½ “ slice of french bread or 1 slice of plain bread, soaked in water
- ¼ teaspoon nutmeg
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 1 egg yolk
- ½ cup olive oil
- 6 cloves of garlic, peeled
- 3 medium-large tomatoes, peeled and deseeded, roughly chopped
- 10-12 threads of saffron
- 1 teaspoon salt
- ½ bunch cilantro, leaves and tender stems, roughly chopped
- ½ lemon, thinly sliced
- 2 egg yolks
- Juice of one lemon
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