1: Start by heating a pot at medium high heat. Add oil.
2: Fry garlic and preserved lemon until fragrant then add saffron water. Reduce heat.
3: Add more water, jalapeno and cilantro.
4: Let the sauce simmer while preparing the fishball mixture.
5: In the bowl of a food processor, combine celery, onion, garlic and cilantro. Process until pureed then add fish. Process until completely mashed.
6: Transfer to a bowl then add breadcrumbs, egg and spices. Mix well.
7: Form balls using a thin layer of oil to coat hands. Once all formed, drop in simmering sauce.
8: Cover and cook on low for 45-60 minutes.
