Delicious Moroccan Tomato Sauce

The essence of this dish lies in its homemade tomato sauce, prepared using ripe, fresh tomatoes. These are peeled, seeded, and chopped or grated, then simmered with garlic, olive oil, parsley, cilantro, and Moroccan spices, including cumin and paprika. Optionally, a bay leaf can enhance the flavor profile.
For added depth, some cooks sauté a bit of onion and green pepper before incorporating the garlic and tomatoes, while chili peppers can provide a pleasant kick. This tomato sauce acts as a base for various Moroccan dishes, including Kefta Tagine, where the meatballs are typically smaller and the sauce can be customized for spiciness.

Crafting Flavorful Moroccan Fish Balls

Creating Moroccan fish balls is similar to forming meatballs from beef, lamb, or chicken. Ground sardines or whiting are seasoned with salt, pepper, paprika, and cumin, assuming an aromatic union with chopped parsley and cilantro. Additional spices like ginger, turmeric, and garlic can be included, but exercise a lighter hand to maintain the delicate flavor of fish.
Shaping the fish mixture into small spheres can be slightly challenging due to the softer texture of minced fish. Wielding wet hands can help prevent the mixture from sticking and ensure forming evenly-sized balls, about the size of marbles or cherries.

A Note About Fresh Sardines

If you can find fresh sardines, they are worth using in this recipe. Unlike canned sardines, fresh ones are tender and lack the overly salty “fishy” taste. When preparing the dish, have a fishmonger fillet the sardines or opt for boneless fish fillets. A food processor will make quick work of mincing.
Serve these tender fish meatballs as the main dish or as an accompaniment to other seafood. Traditionally, Moroccans use khobz (bread) in place of utensils, but for those preferring an alternative, serve the saucy fish balls over rice or pasta.

How to Prepare Moroccan Fish Balls in Tomato Sauce

Ingredients

For the Tomato Sauce

• 3.3 lbs fresh, ripe tomatoes
• ¼ cup olive oil (or more to taste)
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped
• 6 cloves garlic (or more to taste)
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped cilantro
• 1.5 tsp cumin
• 1.5 tsp paprika
• 1 tsp salt (or to taste)
• ½ tsp pepper (or to taste)
• 1 or 2 bay leaves
• Whole chili peppers (optional, to taste)

For the Fish Balls

• 1.1 lb boneless fish fillets (sardine or whiting preferred)
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped cilantro
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ginger
• ¾ tsp salt
• ½ tsp pepper
• ½ tsp turmeric
• 1 or 2 cloves garlic, pressed or grated

Preparation Steps

Make the Tomato Sauce

1. Peel, seed, and finely chop the tomatoes. Set aside.
2. Heat the olive oil in a tagine or deep skillet over medium heat.
3. Add the chopped onion and green pepper; sauté until tender, about 5 to 10 minutes.
4. Add garlic and cook until fragrant, about 1 to 2 minutes.
5. Incorporate tomatoes, parsley, cilantro, spices, and bring to simmer for about 30 minutes.
6. Adjust seasoning and, if desired, use an immersion blender for a smoother sauce.

Make the Fish Balls

1. While the sauce cooks, prepare the fish mixture in a food processor with the fish and seasonings.
2. With wet hands, shape the mixture into small balls and add them to the simmering sauce.
3. Cover and cook for 10 to 15 minutes, stirring gently.
4. Serve the fish balls directly from the tagine or pan, paired with khobz or your choice of side.