Free Recipe Moroccan Fish Balls
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Ingredients for Moroccan Fish Balls Recipe
1 lb Fish fillets
1 Onion; quartered
1 sm Bunch fresh parsley;
-coarsely chopped, stems
-discarded
1 sl White bread; crusts removed
1/4 c Water
1/2 ts Salt
1/2 ts Cayenne pepper
1/2 ts Dried marjoram
1 Head celery; coarsely
-chopped, leaves discarded
1 tb Oil
2 c Broth; or water
Moroccan Fish Balls Preparation
In a food processor or blender, puree the fish with the onion and parsley. Soak the bread in water, then squeeze it dry. Add bread to the fish mixture and season with salt, cayenne pepper and marjoram. Wet your hands and form 1/2- inch balls with the fish mixture. Pour the oil and broth into a deep pot set over high heat. Bring to a boil and add fish balls. Reduce heat and simmer, partially covered, with the water barely moving for 10 minutes. Add the celery, cover the pot, and simmer for an additional 20 minutes. This dish is a liquid stew or chunky soup. Serve it hot with rice as an entree. Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon p.67 1986 Barron”s Educational Series, Inc. p.74 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest V97 #252 by Linda Shapiro on Sep 19, 1997
Cooking Temperature:
Recipe Serves: 6
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