[ENG] Moroccan Fish Meatballs Tagine (Kefta del Hout) | Flavors of Morocco

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber while crushed crackers are often less expensive.

white fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

parsley

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-rich, and cabbage is a low-cost leafy green.

Prepare the tomato sauce by adding tomato paste to a pot with grated tomatoes, parsley, cilantro, turmeric, salt, black pepper, paprika, ground coriander, and a drizzle of lemon juice and olive oil.

Stir to combine and allow the sauce to simmer on medium heat.

Season the Whiting fish fillets with cumin, salt, black pepper, paprika, ground coriander, turmeric, a drizzle of lemon juice, olive oil, and a little vegetable oil.

Add grated garlic to the sauce and allow it to cook well while preparing the fish.

Finely mince the Whiting fish using a food processor or a sharp knife, checking for any fish bones.

In the food processor, add parsley, cilantro, grated garlic, and lemon juice to the minced fish and blend until smooth.

Add cumin, salt, black pepper, paprika, ground coriander, turmeric, and Harissa to the blended fish and mix everything by hand until well combined.

Let the fish mixture rest for 1 hour to absorb the flavors.

Shape the rested fish mixture into balls.

Check the tomato sauce; it is ready when the oil separates and sits on top.

Add bay leaves to the sauce and let it continue cooking.

Once the fish balls are shaped, add them to the sauce along with preserved lemon wedges, discarding the pulp and using only the skin.

Allow the fish to cook in the sauce for 10 minutes.

Turn off the heat; the fish meatballs tajine is now ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens