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.
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.
