Editorial sample recipeMoroccanbeginnerhalaldairy-freegluten-freepescatarian

Moroccan Chermoula Sardine Meatballs In Spicy Tomato Sauce

Name: Moroccan Chermoula Sardine Meatballs In Spicy Tomato Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.25 lb skinless boneless sardine or white fish fillets, finely minced; 0.5 cup fresh cilantro, finely chopped; 4 cloves garlic, minced; 1.5 tsp ground cumin; 1 tsp sweet smoked paprika; 1 tbsp harissa paste; 2 tbsp olive oil; 15 oz crushed tomatoes, canned; 0.5 cup water

Tender minced fish meatballs laced with fresh cilantro, garlic, cumin, and harissa, gently simmered in a rich tomato sauce.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Moroccan Chermoula Sardine Meatballs In Spicy Tomato Sauce

AI illustration

Technique to learn

poaching in sauce

Gently simmering delicate seafood meatballs directly inside a thick spiced tomato sauce to retain moisture.

Instructions

Step 1: In a mixing bowl, combine minced fish, half the chopped cilantro, half the minced garlic, 1 tsp cumin, 0.5 tsp paprika, and 1 tsp harissa paste.
Step 2: Roll the fish mixture into 12 to 14 compact round meatballs using moist hands.

Step 3: Heat olive oil in a wide skillet over medium heat and sauté the remaining minced garlic for 1 minute until fragrant.

Step 4: Stir in crushed tomatoes, water, remaining cumin, remaining paprika, and remaining harissa paste, simmering sauce for 5 minutes.

Step 5: Carefully arrange fish meatballs in the simmering tomato sauce, cover with a lid, and cook for 12 minutes without stirring.

Step 6: Uncover skillet, gently spoon tomato sauce over the top of meatballs, and simmer uncovered for 3 more minutes until meatballs are fully cooked through.

Step 7: Garnish with remaining chopped cilantro and serve warm with crusty bread.

Cooking tips

Wet your hands with cold water before shaping fish meatballs to prevent the delicate mixture from sticking.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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