← Nouns Cooking · Moroccan

Ingredients

• 1.2 kg ripe tomatoes (or 2 × 400 g cans), grated
• 60 ml Olive oil
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped
• 4 cloves Garlic, crushed
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 1½ tsp ground cumin
• 1½ tsp Paprika
• 1 tsp Salt
• ½ tsp Black pepper
• 1 Bay leaves
• 1 pinch Cayenne pepper (optional)
• 500 g boneless sardine fillets (or whiting)
• 2 tbsp Parsley, finely chopped
• 2 tbsp Coriander (cilantro), finely chopped
• 2 cloves Garlic, crushed
• 1 tsp ground cumin
• 1 tsp Paprika
• ½ tsp Ground ginger
• ½ tsp Ground turmeric
• ¾ tsp Salt
• ¼ tsp Black pepper

Method

1. Put all the sauce ingredients in a wide pan and simmer uncovered over medium heat for 20 min, stirring often, until thick.
2. Meanwhile, check the fillets for bones and skin, then chop them very finely with a knife or pulse briefly in a food processor (do not purée). Mix with the herbs, garlic, spices and salt and knead for 1 minute.
3. With wet hands, roll the mixture into about 20 walnut-size balls.
4. Drop the balls into the simmering sauce in one layer. Cover and cook gently for 15–20 min, shaking the pan now and then, until they are firm and cooked through. Uncover for the last 5 min if the sauce looks watery.
5. Serve hot from the pan with bread or rice.

Tips

• A spoonful of cooked rice mixed into the fish helps the balls stay soft and hold together.
• Fishmongers can fillet sardines for you; frozen whiting or hake fillets are good stand-ins.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc The Mediterranean Dish