These Moroccan-inspired fish balls are a nice change from gefilte fish for the Passover Seder – and are a delicious dish for pescatarians!
Ingredients (choose organic when available):
- 1 lb. ground cod or haddock
- 1⁄2 cup matzo meal
- 1⁄2 cup parsley, finely chopped
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground ginger
- 2 cloves garlic, finely chopped
- 1 large egg white, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 small red onion, chopped
- 1/4 cup tomato paste
- 2 cups vegetable stock, low sodium
- 1 cup, crushed tomatoes
- 1/2 teaspoon sugar (optional)
- 1⁄2 teaspoon cayenne pepper
Stir together fish, matzo meal, 1/4 cup parsley, cumin, coriander, ginger, garlic, egg white, and salt and pepper in a bowl. Form into about fifteen 1-oz. balls, and chill. Heat oil in a 4-qt. saucepan over medium-high heat. Add onion and sauté for 5 to 7 minutes, until caramelized. Add tomato paste, and stir about 3 minutes. Add stock, crushed tomatoes, optional sugar and cayenne 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.
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