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  1. Tunisian Fish Balls

Tunisian Fish Balls

Tunisia has a long Mediterranean coastline and its traditional dishes are great examples of the Mediterranean diet … rich in fresh fruits, vegetables, herbs, spices, beans, fish, and nuts. The signature flavor of many North African dishes comes from a spicy paste called harissa (hah-reh-sah), made with peppers, garlic, spices, salt, and olive oil. This recipe calls for a small amount, which is optional. You can skip it or use paprika instead. Harissa can be found in well-stocked supermarkets.

Adapted from The Tagine Deck: 25 Recipes for Slow-Cooked Meals, by Joyce Goldstein.

Tunisian Fish Balls

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
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Ingredients

  • 1 1/2 pounds Vital Choice Alaskan Cod (4 portions, 6 ounces each)
  • Vital Choice organic extra virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 teaspoon ground organic cumin
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon harissa (or organic paprika mixed in a touch of oil)
  • 1 1/2 cups fresh bread crumbs
  • 1 egg
  • 2 garlic cloves, minced
  • 14 ounces crushed tomatoes (fresh or canned)
  • 1 1/2 cups water or clam broth
  • Sea salt and organic ground pepper, to taste
  • Chopped parsley for garnish

Instructions

  1. Cover a baking sheet with parchment paper and set aside. Fill a small bowl with cold water and set aside.
  2. Add the parsley, cilantro, onion, garlic, cumin, salt and harissa to a food processor. Pulse 10 times until the onion and garlic are minced and everything is well combined.
  3. Break the fish into chunks, and add to the processor. Pulse 10 more times or until the fish is minced.
  4. Transfer mixture to a large bowl, and stir in the breadcrumbs and egg. Knead with your fingers until the mixture is smooth.
  5. Keeping your hands moistened with cold water, form the fish paste into balls approximately one inch in diameter. Set the balls on the baking sheet and refrigerate until ready to cook.
  6. Warm 3 tablespoons olive oil in a heavy pot or Dutch oven if you have one. Add the garlic, crushed tomatoes, water or broth, and salt and pepper.
  7. Bring to a boil, and then reduce the heat to simmer and add the fish balls to the sauce.
  8. Cover the pan and cook for 15 to 20 minutes, turning the fish balls gently in the sauce midway through, until the fish is just cooked through.
  9. Garnish with chopped parsley and serve hot, over rice.
Serves: Serves 6