Moroccan Fishballs | Tasty and Hasty

Tasty and Hasty

Name: Moroccan Fishballs
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: Cebollitas Bunch; Signature Farms Lemon Juice; Morton Iodized Salt, 26 Ounce; Celery; Melissa's Turmeric Root; Chicken of the Sea Pink Salmon; McCormick® Smoked Paprika; La Tourangelle French Infused Herbs De Provence Oil; Cilantro; Talking Rain AQA Water, 9.5 pH; Hunt's Tomato Sauce; Elephant Garlic; SIGNATURE SELECTS Black Pepper, Ground; Crunch Easter Flatback Egg

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Moroccan Fishballs

Serves 430 mins prep55 mins cook

These Moroccan fishballs are made using fresh fish filets blended with vibrant vegetables and spices. The combination of paprika, fresh herbs, and a creamy sauce brings a delightful aroma and feast for the senses, perfect for Shabbat or a weeknight dinner.

0 servings

What you need

onion

tbsp lemon juice

tsp salt

celery

tsp turmeric

lb salmon

tbsp paprika

La Tourangelle French Infused Herbs De Provence Oil

cup oil

bunch cilantro

cup water

cup tomato sauce

clove garlic

tsp black pepper

egg

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Instructions

1: In a pan combine tomatoes, carrots, peppers, garlic, tomato sauce, and oil. Sauté at medium high heat until vegetables start to soften.

2: Add spices, lemon juice, and water to the pan and simmer the sauce.

3: In a food processor, combine onion, garlic, cilantro, and celery. Process until fully incorporated.

4: Add salmon to the processor and process until smooth.

5: Transfer the mixture to a bowl and add egg, paprika, and breadcrumbs. Mix until combined.

6: Form balls (either round or slightly flattened) and place them carefully in the sauce. Baste them.

7: Cover and simmer for about 40 minutes. Then uncover, baste, and let simmer a little more for about 15 minutes.

8: Sprinkle with cilantro before serving.

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